Spicy Braised Chicken (Dak-bokkeumtang)

Spicy Braised Chicken (Dak-bokkeumtang)

This recipe is for a traditional Korean dish where the spices from the seasoning paste and vegetables combine to help create an empowering aroma and taste that will have you craving more. After being braised, the chicken will just fall right off the bone.

Serves: 4

Ingredients

Quantity

Chicken Wings

1 kg. / 2lbs.

Soy Sauce

¼ cup

Garlic

¼ cup, minced

Hot Pepper Paste

¼ cup

Hot Pepper Flakes

¼ cup

Sugar

1 tbsp.

Onion

2 cups

Potatoes

1.5 lbs.

Green Chili Pepper

2

Green Onion

2 stalks

Directions

1.     Cut 1 kg (about 2 pounds) of chicken wings into bite sized pieces. Wash and drain.

2.     Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbsp. of sugar.

3.     Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.

4.     Add 2 cups of water to the pot and mix it up.

5.     Bring to a boil over medium high heat for 20 minutes.

6.     Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.

7.     Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.

8.     20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, and then let it cook with the lid closed for another 20 minutes.

9.     Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.

10.  Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.

11.  Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.

Reference

Maangchi – As seen December 28, 2011 on http://www.maangchi.com/recipe/dakbokkeumtang

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