Rookie Pan
← All recipes
Mexico, Americas · Pozole Rojo

Gochujang Chicken Pozole (Korean-Mexican)

Fruity guajillo chilies meet the savoury sweetness of gochujang in a 45-minute chicken thigh and hominy soup topped with kimchi and sesame.

ServingsServes 2
Total cooking time50 min
DifficultyMedium

Method

  1. Cut the stems off the guajillo chilies and shake out the seeds. Halve the chicken thighs, roughly chop the onion and thinly slice the ginger.

  2. Heat a dry pan over medium heat and toast the chilies for , pressing them with a spatula and turning once. As soon as they smell fragrant, take them out and soak them in 1 cup of hot stock for 15 minutes.

    Add in this stepGuajillo chilies (dried) 3Chicken stock (low-salt) 220 ml

    medium heat

  3. Put the rest of the stock, the chicken, onion, half the garlic and the ginger in a 22 cm pot, boil over high heat for and skim off the foam. Turn down to medium-low heat and simmer for , until the chicken shreds easily with a fork and reaches at least 74°C inside.

    Add in this stepChicken stock (low-salt) 880 mlBoneless chicken thighs (halved) 400 gOnion (roughly chopped) ½Garlic cloves 1½Ginger (sliced) 10 g

    high heat→medium-low heat

  4. Blend the soaked chilies and their liquid with the remaining garlic, gochujang, gochugaru and soy sauce until smooth, then pass through a sieve.

    Add in this stepGarlic cloves 1½Gochujang (Korean chili paste) 1½ tbspGochugaru (Korean chili flakes) 1 tspSoy sauce 1.6 tsp

  5. Heat the oil in a small pan, add the sauce and fry over medium heat for , stirring constantly. Gochujang scorches easily, so scrape the bottom and stop as soon as it darkens a shade and thickens.

    Add in this stepCooking oil 1 tbsp

    medium heat

  6. Lift out the chicken and shred it with forks. Remove the ginger, add the fried sauce and rinsed hominy to the pot, simmer over medium-low heat for , then return the chicken. Taste and season with soy sauce or salt, then turn off the heat and drizzle in the sesame oil.

    Add in this stepCanned hominy (drained and rinsed) 300 gSoy sauce 0.4 tspToasted sesame oil 1½ tsp

    medium-low heat

  7. Ladle into bowls, top with kimchi, radishes, spring onions and sesame seeds, and squeeze over lime to serve.

    Add in this stepWell-fermented cabbage kimchi (chopped) 80 gRadishes (thinly sliced) 2Spring onions (sliced) 2Toasted sesame seeds 1 tspLime 1

Cook's tip

Gochujang brands vary in heat and saltiness, so start with less and add more at the end. Tangy, well-fermented kimchi brightens the broth much like lime does. For less heat, leave out the gochugaru.

Cooking it at camp

Blend and fry the sauce at home and carry it in a jar. At camp, simmer the chicken in stock in one pot and just add the sauce and hominy. Keep the chicken cold in the cooler.