love Korean food and have ever since I went to Korea Town in Los Angeles one labor day in 2011. The balancing act of heat, sour, savory, and sweet, amazes me and I love the strong flavors of sesame. And, while this recipe is not a traditional Korean recipe, I tried to capture all the flavors I love from Korean food. Serve with rice, easy homemade kimchi
, and a glass of soju
As seen in: New Beginnings & Slow Cooker Korean Chicken
Korean-Inspired Slow Cooker Chicken
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Mix gochujang, soy sauce, sugar, sesame oil, ginger, garlic, and salt in a bowl (with a lid for covering) or ziplock bag.
Add chicken and coat evenly. Cover or seal bag and refrigerate overnight.
Add to slowcooker and cook on LOW for 8-10 hours or HIGH for 4 hours.
Remove chicken. It should be falling off the bone, but go ahead and help it off with a fork and shred.
Move to a cast iron or other heavy bottomed pan and broil or char using a blowtorch.
Serve atop rice, as a fusion taco topping, or with salad.
Top with roasted sesame seeds.