Slow Cooker Pakgui

Speed - 96%

Simplicity - 95%

Tastiness - 100%

97%

Yummy!

Sweet, spicy, nutty, perfectly succulent chicken right out of the slow cooker. This Korean recipe is a worthy addition to your bbq recipe collection. If you aren't using your slow cooker to it's full potential, as with this recipe, you really need to see what delicious, cultural, and unique meals you can create!

User Rating: 3.48 ( 2 votes)

Slow Cooker Pakgui

Enjoy your next bbq party with the addition of this Korean-inspired dish. The marinade would work perfectly with almost any other type of meat.

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Prep Time: 4

Cook Time: 4

Total Time: 16

Course: Main Dish

Cuisine: Korean

Servings: people

Ingredients

1 Whole Chicken cut into pieces
1 Pieces Apple cored, quartered
3 Stalks Leeks roughly chopped
2 Tablespoons Sesame Seeds
1/3 Cup Sesame Oil
1/3 Cup Gochujang
1/3 Cup Soy Sauce Kikkoman brand
1/3 Cup Mirin
1/3 Cup Brown Sugar
1 Teaspoon Korean Chili Powder
1 Tablespoon Korean Beef Powder

Instructions

Puree all ingredients except for the chicken in a blender.
Marinate the chicken in this blend for a minimum of 4 hours.
Transfer chicken and marinade to the slow cooker and set for 4 hours on low.
Broil in the oven for 10-15 minutes.

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Pakgui is a traditional chicken bbq specialty from Korea. In this recipe we shall use all ingredients present in its original marinade to achieve the dish's authentic flavors despite cooking it in a different way. Usually grilled, we shall try to poach the chicken in its own marinade before allowing it to crisp under a broiler.

Start off by cutting the chicken into individual serving pieces. A standard eight cut of 2 wings, 2 thighs, 2 drumsticks, and 2 breast halves would be ideal for perfectly even cooking. Season them lightly with salt but be careful with the amount you'll use. Our marinade will contain soy sauce and beef powder, each already having a significant concentration of sodium.

Next would be to create the marinade. Put the apples, leeks, soy sauce, sesame oil, sesame seeds, sugar, gochujang, mirin, chili powder, and beef powder in a blender and process until smooth. I would suggest leaving the Korean chili powder and half of the gochujang required in this recipe to begin with. Have a quick taste to check the level of heat, then adjust according to your tolerance for spice.

apples, leeks, soy sauce, sesame oil, sesame seeds, sugar, gochujang, mirin, chili powder, and beef powder in a blender

Allow the chicken pieces to marinate in this puree for a minimum of four hours. Leaving it covered in the refrigerator overnight would of course be ideal.

This flavor base would also work great for pork or beef. You can even make large batches of this marinade, and store it in the refrigerator for later use. The large amount of sugar present should easily keep it preserved for about a week.

This flavor base would also work great for pork or beef but we'll use it for chicken today

Traditionally, these chicken pieces will be finished off on a grill. We're doing this in a slow cooker to make the process more convenient. Set your crockpot on low for about four hours if you plan on eating them out right away. If broiling them though as what I would suggest, take them out half an hour earlier. Cooking them for an unnecessary amount of time would just make them a bit dry.

For this recipe, I used my new favorite large slow cooker. After testing over 30 of them, I have a couple of go-to favorites I always rely on. They are effective at cooking delicious meals (of course, most slow cookers are), but mostly they are beautiful and fun to work with!

Preheat your oven or broiler to 430Fº. Meanwhile, arrange the chicken pieces in an oven-safe serving platter and ladle some of the cooked marinade on top of them. Also spoon some of the cooking juices into the plate to prevent the chicken from sticking. Put them under the broiler for about 10 minutes or until a deep brown crust develops.