proteinSlow Cooker
Korean Gochujang Pulled Chicken
Tender shredded chicken cooked in a sweet, spicy gochujang sauce. Perfect for sandwiches, wraps, rice bowls, or bao buns.Prep10 MIN
Cook240 MIN
Yield8 CUBES
Ingredients
boneless skinless chicken thighs1 kg
neutral oil15 ml
medium onion, diced180 g
garlic, minced4 cloves
fresh ginger, grated20 g
gochujang (Korean chili paste)80 g
soy sauce60 ml
brown sugar40 g
rice vinegar20 ml
sesame oil15 ml
chicken stock120 ml
cornflour mixed with water (optional thickener)8 g
water (for thickener)30 ml
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Batch Specs
Makes 8 × 1/2 cup cubes.
Freezer life: 3 months.
Reheat time: 4-6 mins.
Instructions
01
Heat oil in a pan over medium heat.
02
2. Add diced onion and cook for 4 to 5 minutes until softened. Add minced garlic and grated ginger; cook for 1 minute.
03
3. Transfer the onion mixture to a slow cooker.
04
4. Add gochujang, soy sauce, brown sugar, rice vinegar, sesame oil, and chicken stock to the cooker. Stir until well combined.
05
5. Add chicken thighs and turn to coat in the sauce.
06
6. Cook on LOW for 3 to 4 hours until the chicken is tender.
07
7. Remove cooked chicken and shred with two forks.
08
8. Return chicken to the sauce; if desired, stir in the cornflour slurry to thicken and cook on HIGH for another 10 minutes.
09
9. Cool completely before portioning into ½-cup Souper Cubes.
Reheating Guide (per cube)
Microwave4-5 MINS
Stovetop6-8 MINS
Oven15 MINS
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