Dak-bokkeumtang Korean Spicy Braised Chicken

Gochujang paste is such a versatile condiment! I know that this paste is widely used in Korean cuisine. So once again, I look to the master of online korean cooking, Miss Maangchi. I want something hearty and spicy this time, so Dak-bokkeumtang is perfect. It reminds me of our Asian chicken curry actually. Chicken and potatoes braised in spicy gravy? Sign me up! I didn't have any chicken wings or drumlets, so I used whole chicken drumsticks instead and it is still delicious!

The measurements of the recipe is quite straight forward so I didn't stray far from it. But I wasn't cooking for a party like she was,(see original recipe) so I just halved the recipe. We don't eat green chilli at home, but she said it's a crucial flavour, so I actually bought a whole packet, used ONE, and the rest just rotted away in the fridge. :( But she's right. You CAN taste the green chilli in the stew so try not to skip that.

500g chicken
2 onions (chopped)
2 tablespoons soya sauce
2 tablespoons minced garlic
2 tablespoons gochujang paste
2 tablespoons pepper flakes
1/2 tablespoon sugar
1 cup water

potatoes
1 big green chilli (cut)
Spring onions (for garnish)

1. Mix chicken, onions, seasoning and water together.
2. Boil without a lid on high heat for 20mins. 
3. Add potatoes and chilli and cook for another 20mins. This time with the lid on. 
4. Remove lid and cook for another 3-5 mins to thicken the gravy. 
5. Garnish with spring onions and serve!

Gochujang Chicken Stew

A few weeks ago I bought a tub of gochujang (Korean chilli paste) to make one of our favorite dish, kimchi soup. But I didn't know what to do with the remaining chilli paste, so I Googled gochujang recipe and discovered this dish. Sounds simple enough, and I have most of the ingredients, so that was dinner tonight.

I substituted or opted out some ingredients that I didn't have, but the end result was still quite delicious. Hubby preferred it to be more spicy, so next time would add more chilli! Me, I thought it tasted delicious, hearty and perfect with a steaming bowl of rice.

1/2 Portion of Chicken, about 500g
Your choice of vegetables, I chose potatoes, carrots, wong bok cabbage and some leftover brown button mushrooms.
2 Garlic Cloves, crushed
1 Tablespoon of Cooking Oil
1 Tablespoon of Sesame Oil
1 Spring Onion, finely chopped to garnish

Marinade:
1.5 Tablespoons chinese cooking wine
Salt and Pepper

Seasoning Sauce:
1/2 Tablespoon peanut butter
1/2 Tablespoon Light Soy Sauce
2 Tablespoons Gochujang Chilli Paste

1. Marinate chicken pieces in wine and seasoning. Brown meat with a little oil.
2. Set chicken aside and using the same pot, stir fry all the vegetables and garlic.
3. Put chicken back in and add water or chicken stock till it covers about 2/3 of the meat and vegetables. Add seasoning sauce and stir well.
4. Boil for 15-20mins or until the sauce has reduced near half.
5. Add in sesame oil and garnish with spring onions before serving.

I love the sweet after taste of the gochujang chilli paste, but next time would add some fresh chilli to give it more kick! Anyway, definitely a keeper!

For the original recipe, see here.