Chicken in a Hot Chili Sauce

Chicken In A Hot Chili Sauce

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Vicki Butts (lazyme)


Dak Cochu Jang Boekum

Koreans in the southern part of the country like salty and chili-hot foods like this one.


☆☆☆☆☆ 0 votes

20 Min
30 Min
Stove Top


  • 2 lb
    chicken parts, loose skin and fat discarded
  • 5 Tbsp
  • 1 Tbsp
    garlic, chopped
  • 1
    scallion, chopped
  • 1 Tbsp
    fresh ginger, chopped
  • 2 Tbsp
    soy sauce
  • 5 Tbsp
    hot fermented chili paste (gochu jang)
  • 2 Tbsp
    korean sesame oil
  • 2 Tbsp
    toasted sesame seeds
  • 1/2 c

How to Make Chicken in a Hot Chili Sauce


  1. Cut the chicken into 3-inch pieces. Divide the wings.
  2. Mix the chicken parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
  3. 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.
  4. Pour the 1/2 cup of water into a pan and bring to a boil.
  5. 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.
  6. Serve warm with rice, salads and kimchi.

Printable Recipe Card

About Chicken in a Hot Chili Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Korean

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