melissa-dallas
Well-known member
This was dinner tonight with some sugar snap peas, mushrooms & baby bok choy sauteed with garlic, ginger & chili flakes and drizzled with a little sesame oil & soy. I thought the chicken was quite good:
CHICKEN IN A HOT CHILI SAUCE
(DAK COCHU JANG BOEKUM)
"Koreans in the southern part of the country like salty and chili-hot foods. The cities of Kwangju and Chongju in the southwest Korea, where I spent some culinary research time, are centers for this hot salty dish."
2 pounds chicken parts, loose skin and fat discarded
5 tablespoons sugar
1 tablespoon chopped garlic
1 scallion, chopped
1 tablespoon chopped fresh ginger
2 tablespoons soy sauce
5 tablespoons hot fermented chili paste (gochu jang)
2 tablespoons Korean sesame oil
2 tablespoons toasted sesame seeds
1/2 cup water
Cut the chicken into 3-inch pieces. Divide the wings. Mix the parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
Mix together all the other seasonings - garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to the chicken, and marinate for another hour.
Pour the 1/2 cup of water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, over low heat for about 1/2 hour, which is enough to cook the chicken and evaporate nearly all the liquid. Stir the mixture once or twice during this process.
Serve warm with rice, salads and kimchi.
Makes 6 servings
Source: The Korean Kitchen: Classic Recipes from the Land of the Morning Calm by Copeland Marks
CHICKEN IN A HOT CHILI SAUCE
(DAK COCHU JANG BOEKUM)
"Koreans in the southern part of the country like salty and chili-hot foods. The cities of Kwangju and Chongju in the southwest Korea, where I spent some culinary research time, are centers for this hot salty dish."
2 pounds chicken parts, loose skin and fat discarded
5 tablespoons sugar
1 tablespoon chopped garlic
1 scallion, chopped
1 tablespoon chopped fresh ginger
2 tablespoons soy sauce
5 tablespoons hot fermented chili paste (gochu jang)
2 tablespoons Korean sesame oil
2 tablespoons toasted sesame seeds
1/2 cup water
Cut the chicken into 3-inch pieces. Divide the wings. Mix the parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
Mix together all the other seasonings - garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to the chicken, and marinate for another hour.
Pour the 1/2 cup of water into a pan and bring to a boil. Add the chicken and the marinade and simmer, covered, over low heat for about 1/2 hour, which is enough to cook the chicken and evaporate nearly all the liquid. Stir the mixture once or twice during this process.
Serve warm with rice, salads and kimchi.
Makes 6 servings
Source: The Korean Kitchen: Classic Recipes from the Land of the Morning Calm by Copeland Marks
