This recipe has been sitting in my “to-try” Bublup folder for a few months and a jar of gochujang has been sitting in my refrigerator for much longer. It was the chicken I was missing. When Dean brought home chicken breasts on the bone I immediately planned on using them for this recipe.
It was easy to put together, then roasted for several hours in the oven, I served Oi Muchim as a side.
It was delicious. (and delightful)
You’ll have to go to the links to get the recipe.
Photo credit: Chelsie Craig