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
When I'm Sixty-four 
It looks delicious!
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It looks amazing. I love slow-roast veges too. And like you, I often have a jar of something for a specific recipe sitting in my pantry for ages. (I have been known to have to throw something out when past its use-by date by 5-10 years! lol) I will now have to see if I can find that paste, and try it.
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