Dak Cochu Jang Boekum (Chicken in a Hot Chili Sauce)
- 2 lb Chicken parts, loose skin &
- -fat discarded
- 5 tb Sugar
- 1 tb Garlic, chopped
- 1 Scallion, chopped
- 1 tb Ginger, fresh, chopped
- 2 tb Soy sauce
- 5 tb Gochu jang, hot fermented
- -chili paste
- 2 tb Korean sesame oil
- 2 tb Toasted sesame seeds
- 1/2 c Water
"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."
1. 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).
2. 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.
3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the
chicken and 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.
Source: "The Korean Kitchen" by Copeland Marks
Posted to MM-Recipes Digest V4 #075 by netdir@cyberspc.mb.ca (S.Pickell) on
Mar 15, 1997
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."
1. 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).
2. 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.
3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the
chicken and 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.
Source: "The Korean Kitchen" by Copeland Marks
Posted to MM-Recipes Digest V4 #075 by netdir@cyberspc.mb.ca (S.Pickell) on
Mar 15, 1997
