Gochujang Chicken & Oi Naengguk

5 from 2 votes

Take out mixing bowl and thoroughly mix: Gochujang (4 Tablespoons), Gochugaru (2 Tablespoons), Soy Sauce (2 Tablespoons), Mirim (2 Tablespoons), Sugar (3 Tablespoons), Minced Garlic (1 Tablespoon)
Take out a bowl or plate. Rub the gochujang marinade onto both sides of the chicken thigh. Then let it sit in the refrigerator for at least 30 minutes (longer the better)
Take out a frying pan and place on medium heat. Place some oil into the pan. Once the pan is hot, reduce heat to a LOW (this is important!). Then place each chicken piece skin-side down first. Cover with a lid and let it cook for 3-5 minutes.
After 3-5 minutes, flip the chicken. Then put the lid back on. After another 3-5 minutes, check on the chicken. It should be done by now.
Let it rest for a few minutes. Then cut into thin strips and garnish with chives. Serve with a bowl of rice!

Take out a mixing bowl. Fill with 600ml of water (or roughly 2 & ⅓ cups). Add Salt (1 Tablespoon), Sugar (4 Tablespoons) and Vinegar (6 Tablespoons) and Minced Garlic (1 Tablespoon). Give it a thorough mix.
Then pour mixture into a blender. Blitz it for 15-20 seconds. Then chill in the refrigerator until it gets very cold.
In the meanwhile, julienne one cucumber into thin strips. Sprinkle 2-3 large pinches of salt over the thin strips. Toss it and set it aside for 10 minutes. After 10 minutes, the strips will have wilted and release some water. Wash it under running water and wash-off all the salt. Then use your hands to squeeze the water out of the cucumber strips. Set aisde.
De-seed the red chili pepper. Then cut the chili pepper into thin slices.
Take the mixture out of the refrigerator. Pour it into a bowl. Add the cucumber strips in. Then a few pieces of the red chili pepper. Then a few shakes of sesame seeds.
Finally, drop-in a few ice cubes. This soup tastes best when served extra cold! Bon Appetit!