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

2 pound Chicken parts, loose skin &
fat discarded
5 tablespoon Sugar
1 tablespoon Garlic, chopped
1 Scallion, chopped
1 tablespoon Ginger, fresh, chopped
2 tablespoon Soy sauce
5 tablespoon Gochu jang, hot fermented
chili paste
2 tablespoon Korean sesame oil
2 tablespoon Toasted sesame seeds
One half cup Water

"Koreans in the southern part of the country like salty and chilihot
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 3inch 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 One half cup of water into a pan and bring to a boil. Add the
chicken and marinade and simmer, covered, over low heat for about One half 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 MMRecipes Digest V4 #075 by netdir@cyberspc.mb.ca (S.Pickell) on
Mar 15, 1997