Dak Cochu Jang Boekum (Chicken in a Hot Chili Sauce)

Title:
Dak Cochu Jang Boekum (Chicken in a Hot Chili Sauce)

Yield:
6 Servings

Categories:
Chicken,
Korean




Ingredients:





     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