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| Dak Gochu Jang Boekum (Chicken in Hot Chili Sauce) |
| Sugar-marinated chicken, braised in zesty chili sauce complete with aromatic ginger and dark soy, exemplifies Korean culinary balance. Poised between the sweet and spicy, this meal is truly tender to the bone. Serve with Cool Korean Cucumber Soup Korean Sweet Potato Noodles or simply with rice and kimchi. |
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| Base SKU: |
EG21 |
| Cuisine: |
Korean |
| Prep Time: |
15 Minutes plus 2 Hours marinating time |
| Cooking Time: |
45 Minutes |
| Yield: |
6 Servings |
| Source: |
Cullinary Council Chef Shelley Young, EG Culinary Council |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Combine sugar and chicken and let marinade for at least 1 hour. |
| 2. |
Add scallions, gochu jang, ginger, sesame oil, garlic, soy sauce, and sesame seeds to the marinating chicken and mix well. Marinate for another hour. |
| 3. |
Put chicken along with the marinade in a 3-qt. saucepan with a tight fitting lid. Add the water and simmer covered for approximately 45 minutes. There should be only a small amount of liquid in the pan when finished; it really reduces to almost a glaze. The chicken should be nice and tender almost falling from the bone. |
| 4. |
If at any point the liquid has completely evaporated before the chicken is completely cooked, don't be afraid to add a little more water. |
| 5. |
Serve with rice and kimchi. |
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