Korean Dakbong Gochujang Jorim (Gochujang-Braised Chicken Drumettes)
Dakbong gochujang-jorim is chicken drumettes braised with potato in a sauce built from gochujang, soy sauce, chili flakes, and oligosaccharide syrup. The meat around the small bones turns dense and chewy as it simmers, holding onto the thick sauce. Potato pieces soften in the braising liquid until they are starchy and tender throughout. The syrup wraps the gochujang heat in a shiny sweetness that keeps you reaching for the next piece, and a stalk of green onion stirred in at the end adds a sharp, aromatic finish.
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Instructions
- 1
Soak drumettes in cold water for 10 minutes to remove blood, then pat dry.
- 2
Cut potato and onion into large chunks and slice green onion diagonally.
- 3
Mix gochujang, soy sauce, chili flakes, garlic, syrup, and water for the sauce.
- 4
Add drumettes, potato, and onion to a pot, then pour in the sauce and bring to a boil.
- 5
Reduce to medium-low and braise for 25 minutes, turning once halfway.
- 6
Add green onion and reduce 3 more minutes until the sauce thickens.
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