Korean Chicken Sliders with Braised Kale & Kimchi (gochujang recipe)
INGREDIENTS
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2 tablespoons gochujang
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1 tablespoon rice vinegar
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2 teaspoons soy sauce
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2 teaspoons toasted sesame oil
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1/2 teaspoon sugar
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1 cup water
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1 1/2 pounds boneless, skinless chicken thighs (about 6 small thighs)
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2 tablespoons vegetable oil
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1 2-inch piece of fresh ginger, washed and cut into 1/4-inch coins
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5 cloves garlic, peeled and lightly smashed
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1 tablespoon vegetable oil
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1/2 cup cabbage kimchi, chopped
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4 ounces kale leaves, thick ribs and stems removed, chopped (5 cups chopped)
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3/4 cup water
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1/2 teaspoon soy sauce
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12 small slider buns or dinner rolls
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