Thursday, March 7, 2013

Spicy Korean Braised Chicken

This is one of my all-time favorite Korean dishes that my mom makes.  There are many names for this dish including dakdoritang, dakbokeumtang, and dakgamjatang - whatever you want to call it, it's bomb!  The meat is super tender, the potatoes absorb the spicy garlicky sauce, and the sauce is really good over white rice.

I found this recipe on Maangchi's blog and quadrupled it because I had friends over for dinner.

serves 8-10

7-8 lbs of chicken drumsticks (approximately 20 pieces)
1 cup soy sauce
1 cup minced garlic
1 cup gochujang (Korean pepper paste)
4 tablespoons sugar
3 medium onions, chopped in large pieces
4 potatoes, peeled and cut into large 2 inch chunks
8 Korean green chili peppers
8 stalks green onions, sliced

1. Mix soy sauce, garlic, gochujang, and sugar in a bowl.  The mixture should be very thick.
2. Place chicken, sauce, and onions in a large pot.  Add about 4 cups of water and mix.
3. Cover the pot and turn on the stove to high.  Once sauce starts boiling set the timer to 20 minutes.  Turn down the heat to medium high.
4. Add in potatoes and peppers.  Stir everything with a wooden spoon.  Cover and cook for another 20 minutes.
5. Continue to cook with the pot uncovered to reduce the sauce for about 15 minutes.
6. Sprinkle green onions over chicken and devour with rice.

Cooking with Angus All rights reserved