Chimaek

Name: Chimaek
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 800 g fried chicken; Korean beer — to serve; pickles — to serve; 1 tbsp salt pepper; 1 tsp fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Chimaek, a beloved Korean dish, finds its roots in the casual beer halls where it's prepared with an intuitive hand for seasoning and a generous use of fat. This home version captures the essence of those bustling eateries, bringing the communal spirit of sharing to your table. It's a dish that thrives in the company of friends, often enjoyed during lively gatherings or quiet evenings alike.

Expect the chicken to be irresistibly crispy, with a savory blend of salt and pepper that clings to each piece. The richness of the chicken is perfectly balanced by the refreshing taste of Korean beer and the tangy crunch of pickles. This combination creates a symphony of flavors that invites you to take your time and savor each bite.

Ingredients

800 gfried chicken
Korean beer — to serve
pickles — to serve
1 tbspsalt pepper
1 tspfine sea salt

Method

Start by patting the 800 g of fried chicken dry with paper towels to remove any excess moisture. This will help the seasoning adhere better and ensure a crispier texture. Season the chicken evenly with 1 tbsp of salt pepper and 1 tsp of fine sea salt, making sure to coat all sides.
In a large, heavy-bottomed skillet or frying pan, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces to the pan. Brown the chicken on all sides, turning occasionally, until the skin is golden and crispy, about 5-7 minutes. The chicken should be fragrant, with a rich, savory aroma.
Remove the chicken from the pan and set it aside on a plate. If there is excess oil in the pan, carefully pour off all but about 2 tablespoons, leaving behind any browned bits stuck to the bottom, as these will add flavor to the dish.
Add any aromatics you have on hand, such as sliced garlic or ginger, to the pan. Cook the aromatics over medium heat until they are tender and fragrant, stirring occasionally to prevent burning. This should take about 2-3 minutes, and the aromatics should be soft and lightly golden.
Return the chicken to the pan, nestling it among the aromatics. Pour in enough Korean beer to come about halfway up the sides of the chicken pieces. Bring the mixture to a gentle simmer, allowing the flavors to meld together. If the sauce seems too thin, let it reduce slightly, stirring occasionally until it thickens to your liking.
Taste the sauce and adjust the seasoning if necessary, adding more salt if needed. The sauce should be savory with a slight hint of sweetness from the beer.
Finish the dish by garnishing with fresh herbs of your choice, such as chopped green onions or cilantro, for a burst of freshness. Serve the Chimaek hot, accompanied by pickles on the side to balance the richness of the dish.