| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Korean | Chicken, Korean | 6 | Servings |
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 |
INSTRUCTIONS
"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 [email protected] (S.Pickell) on Mar 15, 1997
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