Hooni Kim’s Recipe for Spicy Braised Chicken With Root Vegetables

February 20, 2015 3:00 PM

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Hooni Kim’s Recipe for Spicy Braised Chicken With Root Vegetables

AT LEAST FOUR times a year, chef Hooni Kim visits Korea to pick up pantry staples for his restaurants in New York City. No matter what, the chef makes time to eat well too. “When I go to Korea, if I’m eating out, I just enjoy it,” he said. Even these informal meals, however, inevitably leave their mark. “Whenever I come home, I always recreate certain dishes,” Mr. Kim said. “I first made this one on a winter night. It was really cold out and I wanted to eat it right then.”

A braise of browned chicken that simmers until tender along with winter root vegetables in a spicy broth, this one-pot meal, the chef’s third Slow Food Fast contribution, is a straightforward interpretation of a staple found all over Korea. “There are restaurants that only serve this dish,” Mr. Kim ...

Also read: Mike Wiley’s Recipe for an Easy Winter Clambake

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