chicken in a hot chili sauce
Dak Cochu Jang Boekum Koreans in the southern part of the country like salty and chili-hot foods like this one.
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prep time
20 Min
cook time
30 Min
method
Stove Top
yield
6 serving(s)
Ingredients
- 2 pounds chicken parts, loose skin and fat discarded
- 5 tablespoons sugar
- 1 tablespoon garlic, chopped
- 1 - scallion, chopped
- 1 tablespoon fresh ginger, chopped
- 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
How To Make chicken in a hot chili sauce
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Step 1Cut the chicken into 3-inch pieces. Divide the wings.
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Step 2Mix the chicken parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
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Step 3Mix 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.
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Step 4Pour the 1/2 cup of water into a pan and bring to a boil.
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Step 5Add 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.
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Step 6Serve warm with rice, salads and kimchi.
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