Sunday, October 15, 2006


Dakdoritang (Spicy Chicken with Potatoes)

The best part about this dish is the goongmool (juice) because you can beebyuh (mix) it with rice! My local market sells packages of chicken thighs and drumsticks which is what I usually use, but you can buy a whole chicken or use your favorite cuts of chicken.


2 pds chicken
1-2 cups water
2 potatoes
1 onion
1 carrot
1 jalapeno (2 if you like it spicy)
3 green onions (optional)


2 tablespoons gochujang (hot pepper paste)
2 tablespoons gochugaru (red pepper flakes)
2 tb soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
1/2 tablespoon ginger
2 tablespoons minced garlic
2 tb rice wine (optional)


Slice the jalapeno(s). Chop all the veggies into big pieces. Combine all the spices in a bowl. Heat a heavy pot, saute the chicken and veggies for 5 minutes. Add 1-2 cups water depending on how much chicken you have. Add the spice mixture and stir. Cover pot with lid and boil on medium heat for 30 minutes. Add scallions if you wish, and keep on medium heat for another 10 minutes.

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