Poulet Braisé au Kimchi et Lardons
Photo : Marlom Veloso / Unsplash
Cuisses de poulet braisées avec lardons fumés, kimchi acidulé, oignons et gochugaru, dans une sauce riche et épicée.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitRender the bacon
Cook the bacon in a heavy casserole until crisp. Remove, leaving the fat.
Brown the chicken
Season the chicken and brown skin-side down in the bacon fat for 6–8 minutes until crisp. Turn briefly and remove.
Fry the kimchi
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Braise
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Serve
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Render the bacon
Cook the bacon in a heavy casserole until crisp. Remove, leaving the fat.
Brown the chicken
Season the chicken and brown skin-side down in the bacon fat for 6–8 minutes until crisp. Turn briefly and remove.
Fry the kimchi
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Braise
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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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
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