TheKitchn.com

I have absolutely zero interest in football, basketball, or baseball -- so for me, gatherings around game days are all about the food. The spread always includes a few of the grubby, nostalgic snacks we grew up with -- cheesy queso dip, I'm looking at you -- as well as some fresher, lighter snacks that often incorporate flavors from one of the many international cuisines that surround us here in Los Angeles. You're looking at my contribution right now: a Korean take on the usual pulled-meat slider; a juicy sandwich loaded with gingery, chile-spiked shredded chicken and tender kale braised with garlicky kimchi.

These sliders were inspired by a simple meal made by The Kitchn's own Faith Durand. The recipe featured a one-sheet-pan roast of cubed winter squash and boneless, skinless chicken thighs marinated in a mixture that included gochujang (Korean red pepper paste), ginger, toasted sesame oil and sherry vinegar. It was deeply flavorful -- and an abrupt reminder of the tub of gochujang sitting unused in my own refrigerator. Why wasn't I using the stuff on a weekly basis?

Motivated, I decided to incorporate a similar combination into my usual braised chicken-thigh routine the following week. A bag of kale, a pouch of Trader Joe’s kimchi and a seeded baguette on the verge of going stale led to an incredible discovery: a new sandwich, near-perfect the first time around. I credit the gochujang. And the kimchi; that stuff has magical powers.

As with any new discovery, this one needs to be shared with the world, and what better time than during a major televised sporting event? For maximum crowd exposure, I've revamped the recipe as sliders, although the fillings can also be used to make full-size sandwiches or even tacos. Game day or no game day -- this sandwich is a year-round keeper.

Korean Chicken Sliders with Braised Kale & Kimchi

Makes 12 sliders

For the chicken:

2 tablespoons gochujang

1 tablespoon rice vinegar

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