Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h 15 min total30 min hands-onServes 4Easy
31 more verified cooks and this recipe costs $2.99
RISING → POPULARChicken braised down with gochujang until the potatoes go glassy at the edges.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Chicken thighs and drumsticks000 g
Potato000 g
Carrot000 g
Onion000 g
Gochujang000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Gochugaru coarseness and why it matters
Reducing without catching on the base
Pot width over pot depth
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 12 of the 16 carry a photo of what it should look like at that moment, and 4 carry a short clip for the parts a still cannot show.
Hardest step: reducing without scorching the chilli — step 10 of 16.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Yun Ha-neul watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Blanching before braising
Potato timing so it thickens the sauce
Finishing off the heat with sesame oil
The gochujang-to-gochugaru balance that gives heat without sweetness, and when the potato goes in so it thickens but does not collapse.
Written by Yun Ha-neul. Visible only to people who bought this recipe.
Read it — $0.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
19 people cooked it, 84% got it right, and that is the entire reason it costs $0.99 rather than nothing. In 31 more cooks the price becomes $2.99. Your copy never does.
One payment · Yours for good · No subscription
