This recipe calls for the use of four different sauces – including one sauce that is used inside a second sauce. To begin, we recommend pureeing all four sauces individually. Please note that each recipe makes a larger batch than needed for the recipe, so you should store and refrigerate what remains, for future use.

Ingredients

Magic Sauce
Puree together:
250 g kochujang
250 g kochukaru
6 oz fish sauce
125 g sesame oil
2 ½ tbl chopped garlic
3/4 whole yellow onion, chopped
250 g beef broth

Kalbi Marinade
Puree together:
1 qt soy sauce
2 c maple syrup
2 1/2 c sugar
2 1/2 c onions
1 scallion
3/4 c whole garlic cloves
1 kiwi, peeled
1/2 Asian pear

Spicy Braised Chicken
1 c Magic Sauce (see recipe)
1/2 c Spicy Pork Marinade (see recipe)
1/2 c Chili Paste (see recipe)
2-3 c chicken stock
2 tbl canola oil
1 whole chicken (cut into 8 pieces)
16oz julienne veggies (onion, bell peppers, carrots, jalapeño)
8oz fingerling potatoes (quartered, soaked in cold water)
16oz deli cup vermicelli noodles
3oz cold butter
Salt and pepper
Calrose rice (cooked)

directions

1. Sear chicken with canola oil on medium/medium-high in dutch oven or heavy bottom pan.

2. Add chili paste, sauce, marinades, and chicken stock. Bring to a boil.

3. Reduce heat to medium-low and braise for 30-45 min, covered.

4. Check for seasoning periodically. Adjust as needed.

5. After 30-45 min, add carrots, drained potatoes. Cook 3-5 min.

6. Add onions, cover, and cook another 10 min.

7. Add green onions and noodles. Cook 3 min.

8. Taste and adjust seasoning.

9. Add butter and fold into the braise thoroughly.

10. To serve, spoon the braise over a bowl of cooked Calrose rice.