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!

Double Cheese Bread (Tangzhong method)

I've heard alot about the Tangzhong method but I've never had the chance to try it. Having 2 kids has been taking a toll on my baking time! Today I finally found the time and energy to try it out and I was not disappointed! The bread turned out just like they claim. Fluffy, chewy and yet still soft. The original dough recipe is from DessertzHouse. I just changed the filling.

HOW TO MAKE TANGZHONG
1 : 5 (bread flour : water)
example 100g flour : 500g water
- Mix flour and water together and keep stirring over low heat with a whisk until mixture turns thick and swirl lines appear.
- Let the tangzhong cool down to room temperature before using.

Double Cheese Bread
(makes 8 in a 8" pan)

240g bread flour
5g yeast
5g salt
20g sugar
1 egg
50g water
60g flour paste (tangzhong)
30g butter (softened)

1 egg yolk with a splash of milk for eggwash
Block cheddar cheese cut into small cubes for filling
Shredded cheddar for sprinkling ontop

1. Put all of the bread ingredients, except butter into a mixing bowl. 
2. Add butter after everything is nearly incorporated. 
3. Knead the dough until it becomes very elastic and smooth. I use the mixer. 
4. Grease a bowl with some oil, put the bread dough inside. Cover with some cling wrap and proof the dough until double in size. To check that the dough is ready or not, insert your floured finger into the middle of the bread dough, if the hole stays there then it is ready. 
5. Push the air out of the bread dough. Allow the dough to rest for 15 minutes. 
6. Cut the dough into 8 equal portions. 
7. Flatten each piece of dough, put a piece of cheese in the middle and close it up. Roll the dough into a ball and place into a greased 8" pan. 
8. Proof for the dough for the second time at a warm place until double in size. 
9. Brush dough with eggwash and sprinkle with cheese. 
10. Bake in a preheated oven at 170C for 15 minutes. Transfer onto a wire rack to let cool.

I am no expert in making bread. I learn as I go along. But here are some things I learned through experience so I'm sharing it with you here today.

The thing about bread is that there is no hard and fast rule. Instead of flour, try oiling your hands before handling the dough. It prevents sticking and keeps the bread nice and moist without the extra flour.

There is no exact timing for proofing. It depends on everything from the flour, the yeast to the weather and temperature of your kitchen. USE YOUR EYES to judge!

Overall I was quite pleased with the result of the bread. Best thing is that I have leftover tangzhong, so I can continue exploring this method tomorrow. Practice makes perfect!