The quality of the kimchi will be the deal breaker in this recipe, so if you have a Korean store near by, we suggest you go explore and see what you can find. The complexity and refreshing flavor of kimchi gives this dish it's charisma to which a handful of ingredients are added to make it a more robust dish. Enjoy with steamed rice, broccoli or your favorite side dish.
Add some oil and preheat the pan to 435°F/ 225°F (high).
While the pan preheats, dry the thighs by gently blotting on both sides with a paper towel, then moderatley season with salt and pepper.
Add the thighs to the preheated pan and sear for 3 minutes on each side or until the meat begins to brown.
Turn off the heat and transfer the seared thighs to a paper towel lined tray. Drain any excess of oil and wipe the pan clean.
Add the oil and preheat the pan to 350°F/ 175°C (medium-high).
Add the ingredients to the preheated pan and cook for 3 to 4 minutes, or until the mushrooms begin to color and the garlic and ginger begins to toast.
Stir in the ingredients and make sure to even out the surface before moving to the next step.
Lower the temperature to 300°F/ 150°C (medium- low) and place the seared thighs in the center of the pan, pushing them into the kimchi. Cook for 7 to 8 minutes or until most of the juices have evaporated.
Turn off the heat and serve the casserole with some steamed rice or your favorite side dish.
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