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Recipe: Chicken in a Hot Chili Sauce (Dak Cochu Jang Boekum, Korean)

Main Dishes - Chicken, Poultry
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
MsgID: 0312617
Shared by: Betsy at Recipelink.com
Board: International Recipes at Recipelink.com
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