Korean · Breakfast

Korean Chicken Thigh Toast

This Korean Toast leans on kimchi to do the heavy lifting. We steam the Chicken Thigh for real depth, then bring it together in one pan.

5.0 from 283 cooks

Prep20 min

Cook35 min

Serves4

LevelEasy

Members' recipe

Ingredients

Prep everything first: chop the aromatics, measure the kimchi elements, and pat the chicken thigh dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Members only

Join Stewart & Musell to open this page and every other premium recipe, plus printable shopping lists. Plans from $89.99/mo billed annually.

See membership Sign in

Korean Members

Korean

This Korean Chowder leans on garlic and scallion to do the heavy lifting. We smoke the Chicken...

1 hr 20 min · Advanced

Korean Members

Korean

The kind of Korean plate you make on repeat. kimchi, a proper braise, and a finish of fresh...

52 min · Advanced

Korean Members

Korean

A sizzling take on Cauliflower Fritters, built on soy and sesame and finished the way we like...

40 min · Easy

Korean

The kind of Korean plate you make on repeat. gochujang and honey, a proper grill, and a finish...

22 min · Easy