One Pot Korean Chicken

Simple and very flavourful, One pot Korean chicken will is going to be a staple I promise.

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Prep Time 10

Cook Time 1 10

Total Time 1 20

Course One pot cooking

Cuisine One Pot

Servings 4

Ingredients

1.2 kg Chicken whole, rinsed and dried
200 gram onion chopped into slices
2 cloves garlic crushed
2 Tablespoons ginger grated
500 ml Chicken Stock or bullion unsalted
3 Tablespoons Gochujang Korean Chilli Paste
4 Tablespoons rice vinegar
4 Tablespoons Soy Sauce light
2 teaspoons Sesame oil
4 tablespoons sugar fine sugar
2 Tablespoons sesame seeds
400 gram cabbage white cut into chunks
4 cm stalks green onion cut into 2pieces
100 gram red pepper chopped into thick julienne
60 ml oil
1/2 teaspoon salt

Instructions

Set the oven to 180 C / 350 F.
Use a deep oven proof dish, I used a Le Cruset oval baker.
Heat the baker on the stove top. Add 40 ml ( 2 tablespoons) of the oil to the pot and add the onions. Saute for a minute before adding the garlic and ginger and stir till just fragrant, turn down the heat.
Add the 500 ml of chicken stock, the vinegar, soy, sesame oil, sugar and Gochujang paste and stir well.
Add the thickly sliced cabbage and the chicken to the pot. Use the late 1 tablespoon of the oil and sub over the chicken skin. Sprinkle with salt and then sesame seeds.
Put the chicken into the oven and bake for 1 hour 10 minutes. Remove the chicken from the oven and make a cut between the body and the leg to test if the chicken is fully cooked. If it is pink bake for a further 10 minutes. If the chicken you are baking is also bigger it will need a little longer to cook through.
Add chopped red capsicum and green onions to the chicken before serving with rice or noodles.

Notes

Ideally the baking dish should be deep and not too wide so that the Chicken sits in the sauce to cook. A baking tray will work but the sauce will evaporate a lot before the chicken cooks through.