Korean Dakbong Gochujang Jorim (Gochujang-Braised Chicken Drumettes)

Name: Korean Dakbong Gochujang Jorim (Gochujang-Braised Chicken Drumettes)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: chicken drumettes 800 g; potato 250 g; onion 150 g; gochujang 2 tbsp; soy sauce 2 tbsp; Korean chili flakes 1 tbsp; minced garlic 1 tbsp; oligosaccharide syrup 1.5 tbsp; water 300 ml; green onion 1 stalk

Soak 800 g chicken drumettes in cold water for 10 minutes, drain, and bring them to a boil with the potato, onion, and sauce over high heat, skimming the first foam. Cover and braise on medium-low for 25 minutes, turning the drumettes once halfway, then uncover, add the green onion, and braise 3 more minutes. Cook until the thickest drumette, measured away from the bone, holds 75°C or higher at the center for at least 1 minute.

Quick answer

Total time: 50 min
Level: Medium
Servings: 4 servings
Ingredients: 10

About this dish

Drumettes, potato and onion all go into the pot raw with the gochujang sauce and braise under a lid, with no searing or frying beforehand.

As they cook, the meat around the bone turns firm and chewy and holds on to the thickening sauce. With a little extra time, browning the drumettes in a pan first deepens the color and flavor.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

green onion1 stalk

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Instructions

6 steps

1

Soak 800 g chicken drumettes in cold water for 10 minutes to remove blood, then drain and pat dry.
2

Cut 250 g potato into large cubes, slice 150 g onion into thick strips, and cut 1 green onion stalk diagonally.
3

Mix 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp chili flakes, 1 tbsp garlic, 1.5 tbsp oligosaccharide syrup, and 300 ml water until smooth.
4

Add drumettes, potato, and onion to the pot, pour in the sauce, and bring to a boil over high heat.

Skim any foam when it first boils.
5

Reduce to medium-low, cover, and braise for 25 minutes.

Turn the drumettes once halfway through so the seasoning soaks in evenly.
6

Uncover the pot, add the diagonally sliced green onion, and braise for 3 more minutes.

Check that the sauce has thickened, the drumettes look glossy, and chopsticks enter the potatoes easily. It is done when a thermometer in the thickest drumette, not touching the bone, shows the center has held at 75°C or higher for at least 1 minute.