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  Recipe Home » Poultry » Dak Cochu Jang Boekum (Chicken In A Hot Chili
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  Dak Cochu Jang Boekum (Chicken In A Hot Chili
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 247
Ingredients:
2 lb Chicken parts, loose skin & fat discarded
5 tbsp Sugar
1 tbsp Garlic, chopped
1 Scallion, chopped
1 tbsp Ginger, fresh, chopped
2 tbsp Soy sauce
5 tbsp Gochu jang, hot fermented chili paste
2 tbsp Korean sesame oil
2 tbsp Toasted sesame seeds
1/2 cup Water
Instructions:
"Koreans in the southern part of the country like salty and chili-hot
foods. The cities of Kwangju and Chongju in the southwest Korea,
where I spent some culinary research time, are centers for this hot
salty dish."

1. Cut the chicken into 3-inch pieces. Divide the wings. Mix the
parts with the sugar and marinate for 1 hour or more (the sugar is a
tenderizer).

2. Mix together all the other seasonings -- garlic, scallion, ginger,
soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to
the chicken, and marinate for another hour.

3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the
chicken and marinade and simmer, covered, over low heat for about 1/2
hour, which is enough to cook the chicken and evaporate nearly all
the liquid. Stir the mixture once or twice during this process.

Serve warm with rice, salads and kimchi.

Source: "The Korean Kitchen" by Copeland Marks
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