Poulet Braisé au Kimchi et Lardons
Cuisses de poulet braisées avec lardons fumés, kimchi acidulé, oignons et gochugaru, dans une sauce riche et épicée.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Crisp the bacon
In a large pot big enough to later fit all the chicken, cook the bacon over medium heat for about 5 minutes, stirring now and then. Remove the bacon and leave the fat in the pot.
- 150g smoked bacon
✅ C'est prêt quand : bacon is crispy and browned
Brown the chicken
Season the chicken all over with the salt and pepper. Brown it skin-side down in the bacon fat over medium-high heat for 6–8 minutes until the skin is crisp, then flip briefly and remove from the pot.
- 8 chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
✅ C'est prêt quand : skin is deep golden and crisp
Fry the kimchi
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Crisp the bacon
In a large pot big enough to later fit all the chicken, cook the bacon over medium heat for about 5 minutes, stirring now and then. Remove the bacon and leave the fat in the pot.
- 150g smoked bacon
✅ C'est prêt quand : bacon is crispy and browned
Brown the chicken
Season the chicken all over with the salt and pepper. Brown it skin-side down in the bacon fat over medium-high heat for 6–8 minutes until the skin is crisp, then flip briefly and remove from the pot.
- 8 chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
✅ C'est prêt quand : skin is deep golden and crisp
Fry the kimchi
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook slowly
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Braising meat with aged kimchi is a classic Korean technique — kimchi-jjim, slow-cooked kimchi with pork, is a beloved home dish.
This version uses chicken and smoky bacon, a pairing that reflects how Korean cooks happily adopt Western ingredients.
⭐ Why It's Famous
Smoky, sour and spicy, it turns a jar of old kimchi into a showstopping dinner.
💡 Fun Fact
Processed meats like Spam and bacon became popular in Korea after the Korean War and now appear in many dishes, from budae-jjigae to kimbap.
Korea (modern home cooking)
37.57°N, 126.98°E
Recettes similaires
Comments (0)
No comments yet. Be the first to share your thoughts!