Braised food

Korean Braised Chicken Thighs | To taste

Ah, the holiday hangover slump. So many events to attend, gifts to open, cookies to eat and people to see. Even during these dark times of COVID-19, people seemed to brave the elements – and the virus – to see each other.

I watched the news on canceled flights, stranding people in weird cities when they just wanted to get home. Articles on Omicron booming and quite possibly catching it ourselves.

While my wife and I have tested negative, our two children have had strong positives. Guess the vaccine did, so we didn’t test positive?

Fortunately, we kept our taste, but suffered from a stuffy nose for a few days, right between Christmas and New Years. Fortunately, we all came out unscathed. If you or a loved one has been affected by COVID this Christmas, my thoughts are with you and I hope all will be well.

A good way to test if your taste buds are working is to update yourself with some spicy Korean food! It’s no secret that I’m a huge fan of cooking and I eat it a lot more than I write about it.

This recipe is as simple as it gets: toss, brown, simmer, it’s ready, but the flavors are to die for.

Korean Braised Chicken Thighs

2 tablespoons minced ginger

2 tablespoons of avocado oil

1 medium onion, finely chopped

1. Whisk together the first seven ingredients: Garlic, ginger, chicken broth, soy sauce, gochujang, mirin and sesame oil. Put aside.

2. Heat oil over medium-high heat in a cast iron skillet or other heavy skillet until it sparkles. Season the chicken thighs with salt and black pepper. Place the chicken thighs in a skillet, skin side down and cook for 4 to 5 minutes or until the skin is golden brown. Transfer to a plate.

3. Refresh the oil if necessary. Add the onion, reduce the heat to medium-low and cook, 5 to 6 minutes or until the onion begins to soften. Return the chicken thighs to the pan with the sauce combination. Bring to a boil.

4. Reduce the heat to medium-low and simmer for 25 to 30 minutes or until the chicken thighs are cooked through and tender.

5. Using a ladle, transfer some of the liquid to a small bowl and stir in the cornstarch. Pour into the pan and continue to simmer for 2-3 minutes or until thickened.