Recipe Cuisine: Korean
Theme: Soul Spicy
umm chicken
By: jinyoung choi
Ingredients
- 1.2 kg chicken (bone-in, cut into pieces)4 medium potatoes, cut into large chunks1 large onion, sliced1 carrot, thickly sliced2–3 green onions, cut into 5 cm pieces 1–2 chili peppers (optional), sliced
- 4 tbsp gochujang (Korean chili paste)2.5–3 tbsp gochugaru (Korean chili flakes)4 tbsp soy sauce2 tbsp sugar (or honey)1.5 tbsp minced garlic1 tbsp minced ginger (optional but recommended)2 tbsp cooking wine (or mirin)1 tbsp sesame oilBlack pepper to taste500–600 ml water (or anchovy stock if available)
Product used in recipe
- OBAP - SWEET POTATO NOODLES
Method
- 1. Prepare the chickenRinse the chicken under cold water.Optional: Soak in cold water for 10–15 minutes to remove blood and smell.Drain well.
- 2. Parboil (optional but cleaner taste)Put the chicken in a pot, cover with water, and boil for 5 minutes.Discard the water and rinse the chicken.(This removes impurities and makes the broth cleaner.)
- 3. Make the sauceIn a bowl, mix gochujang, gochugaru, soy sauce, sugar, garlic, ginger, cooking wine, sesame oil, and black pepper.
- 4. Start cookingPlace the chicken in a large pot.Add potatoes, carrot, and onion.Pour the sauce over the ingredients.Add 500–600 ml water or stock.
- 5. SimmerBring to a boil over medium-high heat.Once boiling, reduce to medium heat.Simmer for 20–25 minutes, stirring occasionally.
- 6. Final stepAdd green onions and chili peppers.Continue simmering for another 10–15 minutes until:Chicken is tenderPotatoes are softSauce is thick and slightly reduced
- 7. Taste and adjustAdd more sugar if too spicy.Add more soy sauce if bland.Add chili flakes if you want it spicier.
