Gochujang Chicken Thighs with Creamed Corn and Buttered Kimchee

• 4 bone-in, skin-on chicken thighs
• 2 teaspoons kosher salt

For the Marinade

• ½ cup gochujang
• 1 tablespoon toasted sesame oil
• 3 tablespoons kecap manis
• 3 tablespoons fish sauce
• 2 large cloves garlic, mashed with a pinch salt to a paste
• 2 limes

To Serve

• Buttered Kimchee, recipe follows
• Diagonally sliced scallions, for garnish
• Creamed Corn, recipe follows

1. To make the chicken thighs: Sprinkle the salt over the chicken thighs and set aside in the refrigerator to allow them to cure for 1 to 2 hours. Then pat dry with paper towels to remove excess liquid.
2. In a small bowl, combine the gochujang, sesame oil, kecap manis, fish sauce and garlic purée; squeeze in the lime juice, then whisk until emulsified.  This can be made a week or two ahead and stored in an airtight jar in the refrigerator.
3. Reserve about 2 tablespoons of the marinade in a small bowl. Pour the remaining marinade over the chicken and rub it into both sides of the meat. Cover and return to the refrigerator to marinate for 4 to 6 hours or up to overnight. Do not let the chicken marinate for more than 24 hours.
4. Preheat the oven to 375°F.
5. Lift the thighs out of the marinade, letting any excess run off. Arrange the marinated thighs on a wire rack set on a sheet pan. Bake until the skin is golden brown and crispy, and the chicken is cooked through, about 45 minutes. Check the chicken occasionally and if the skin begins to brown too much, reduce the heat. Let the thighs rest for 10 to 15 minutes. Just before serving, brush the crispy skin with the reserved gochujang marinade.
6. To serve, spoon the warm kimchee into the bottom of a serving bowl or platter and place the warm, rested thighs on top.  Sprinkle with the scallions and serve with the bowl of creamed corn on the side.

• 4 ears of sweet corn
• 2 tablespoons unsalted butter, cold, cut into cubes
• 1 teaspoon kosher salt
• ½ bunch of scallions, very thinly sliced

1. Using a small knife, open each corn kernel by running the knife through each vertical row of the corn. Next, scrape the corn into a bowl to capture all of the pulp and corn milk. (Or, use a corn creamer to process the corn into the bowl.)
2. In a medium saucepan, heat the corn over medium-low heat until it is just coming to a boil and you see steam rising. Immediately add the butter and salt and stir for a minute or two while it simmers allowing the butter to melt and the starches to thicken naturally. Once the creamed corn thickens, stir in the scallions. Taste and add more butter and salt as necessary. Transfer to a bowl and serve immediately.

• 2 cups cabbage kimchee, finely chopped
• 3 tablespoons unsalted butter

1. In a medium saucepan on medium heat, combine the kimchee and butter, stirring until the butter has melted and emulsified into the kimchee. Serve immediately.