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  • Dak Cochu Jang Boekum (Chicken In A Hot Chili Sauce)

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    Dak Cochu Jang Boekum (Chicken In A Hot Chili Sauce)
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb Chicken parts, loose skin & fat discarded
    • 5 Tbsp. Sugar
    • 1 Tbsp. Garlic, minced
    • 1 x Scallion, minced
    • 1 Tbsp. Ginger, fresh, minced
    • 2 Tbsp. Soy sauce
    • 5 Tbsp. Gochu jang, warm fermented chili paste
    • 2 Tbsp. Korean sesame oil
    • 2 Tbsp. Toasted sesame seeds
    • 1/2 c. Water

    Directions

    1. "Koreans in the southern part of the country like salty and chili-warm foods. The cities of Kwangju and Chongju in the southwest Korea, where I spent some culinary research time, are centers for this warm salty dish."
    2. 1. Cut the chicken into 3-inch pcs. Divide the wings. Mix the parts with the sugar and marinate for 1 hour or possibly more (the sugar is a tenderizer).
    3. 2. Mix together all the other seasonings - garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add in to the chicken, and marinate for another hour.
    4. 3. Pour the 1/2 c. of water into a pan and bring to a boil. Add in the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, that is sufficient to cook the chicken and evaporate nearly all the liquid.
    5. Stir the mix once or possibly twice during this process.
    6. Serve hot with rice, salads and kimchi.

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