Kimchi Braised Chicken With Bacon Recipes

BACON AND KIMCHI NOODLE STIR-FRY

Steps:

• Bring a pot of salted water to a boil. Add the broccolini and cook until bright green and crisp-tender, 3 to 5 minutes. Remove with tongs to a colander and run briefly under cool water. (Keep the pot of water boiling.) Meanwhile, stir the kimchi brine, sesame oil, brown sugar, garlic and red pepper flakes in a small bowl.
• Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and bacon and cook, stirring, until the bacon is crisp, 5 to 7 minutes. Stir in the red onion and cook until browned and softened, about 5 minutes. Stir in the kimchi and cook until softened, about 2 minutes.
• Add the noodles to the boiling water and cook until al dente, about 3 minutes. Using tongs, transfer the noodles to the skillet (reserve the cooking water); stir until the noodles are well coated in the bacon-onion mixture.
• Add the broccolini and kimchi sauce to the skillet and toss until combined, about 1 minute. (Add up to 1/2 cup of the reserved cooking water if the pasta is too dry.) Season with salt. Divide among plates; top with the toasted sesame seeds and finely chopped kimchi.

KIMCHI-BRAISED CHICKEN WITH BACON

Steps:

• Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5-8 minutes. Transfer to a plate.
• Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12-15 minutes. Transfer to plate with bacon, placing skin side up.
• Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.
• Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45-60 minutes.
• Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8-10 minutes.
• Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
• Return noodles to pasta pot and add butter and 1/4 cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
• Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.
• Serve chicken and tomato-kimchi sauce over buttery noodles.

KIMCHI AND BACON RAMEN

Steps:

• Bring a large pot of unsalted water to a boil.
• Heat 1/2 cup of the oil in a small saucepan until hot but not smoking. Turn off the heat. Add half of the scallions and ginger. Let cool for 5 minutes. Pour the mixture into a blender and add the cabbage kimchi, sesame seeds and rice vinegar. Blend until coarsely chopped. Transfer the kimchi pesto to a small bowl and set aside. Rinse the blender carafe with hot water.
• Cook the bacon with the 2 remaining teaspoons oil in a large skillet over medium heat, turning occasionally, until brown and crisp, about 12 minutes. Remove the bacon to a paper-towel-lined plate and crumble 2 of the slices. Discard all but 1 tablespoon of the drippings from the skillet. Increase the heat to medium high. Add the garlic and the remaining scallions and ginger. Cook until browned, about 1 minute, then add 1 1/2 cups of the chicken broth and the crumbled bacon. Simmer until reduced by half, about 5 minutes.
• Transfer the bacon-chicken broth to the blender. Add the kimchi juice, miso, mirin and remaining 1 1/4 cups chicken broth. Leave the lid cracked and cover with a kitchen towel to collect any splatters. Blend until smooth.
• Add the ramen noodles to the boiling water and cook until al dente, about 1 1/2 minutes for fresh noodles and 2 1/2 minutes for dried noodles. Drain and divide among 4 soup bowls. Pour the hot broth from the blender into the bowls. Top with the kimchi pesto and remaining 4 slices of bacon. Add the soft-boiled egg, scallions, nori and kimchi.

KIMCHI BRAISED CHICKEN WITH BACON

Steps:

• Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5-8 minutes. Transfer to a plate. Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12-15 minutes. Transfer to plate with bacon, placing skin side up. Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths.
• Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45-60 minutes. Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8-10 minutes.
• Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper.
• Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine. Serve chicken and tomato-kimchi sauce over buttery noodles.