Slow Cooked Gochujang Chicken

Created while I was developing a Dakdoritang (Korean spicy chicken stew) recipe for a slow cooker, this dish turned out to be something entirely different. Although the ingredients resemble those used in Dakdoritang, the flavor and texture developed in an unexpected way. Instead of a stew, the gochujang-based sauce thickened and clung to the chicken drumsticks as it slowly cooked, deepening in flavor over four hours. In a slow cooker, the sauce does not reduce the way it would on the stovetop; rather, the natural thickness of gochujang and the starch from the vegetables help create a rich sauce that coats the chicken.

While not what I originally intended to create, this Slow Cooked Gochujang Chicken turned out bold and deeply flavorful. Sometimes the results we did not plan for are far more interesting than the ones we set out to make.

ceramic bowls were wheel-thrown and glazed by me

A note about the spearmint: while not traditional in gochujang-based dishes, it adds a subtle herbal brightness that balances the richness of the sauce and the slow-cooked chicken.

INGREDIENTS

[serves 4 as a main dish]

eight chicken drumsticks, skinless and bone-in

one cup of pee-wee potatoes

a half cup of sliced carrots

a half cup of gochujang

a half of yellow onion, chopped

a third cup of chicken broth

a quarter cup of soy sauce

three tablespoons of minced garlic

two tablespoons of diced ginger

four slices of jalapeño

two tablespoons of granulated sugar

one tablespoon of paprika

one tablespoon of spearmint

two teaspoons of sesame oil

a half teaspoon of crushed red pepper

Place the chicken drumsticks, pee-wee potatoes, and carrots in the slow cooker.

In a bowl, mix gochujang, chicken broth, soy sauce, minced garlic, diced ginger, jalapeño, granulated sugar, paprika, spearmint, sesame oil, and crushed red pepper until well combined.

Pour the mixture over the chicken and vegetables in the slow cooker and stir to coat.

Set the slow cooker to high and cook for four hours.

Turn the slow cooker off, stir the chicken and vegetables, then place the lid back on and allow it to rest for 15 to 20 minutes before plating to serve with rice.

More recipes:

Piquant Salmon with Ginger and Lemon

Cream Cheese & Crabmeat Fried Wontons

Ddukbaegi Gochujang Pork Ribs

Ham Bone Soup

Jess’ Potato Pancakes

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