[Kfood] Braised Spicy Chicken | Easy Korean Recipes│EBSe

Unit 2. Braised Spicy Chicken (Dak bokkeum Tang)

Braised Spicy Chicken (Dak bokkeum Tang) is a traditional Korean dish made by boiling chunks of chicken with vegetables and spices. The ingredients are sometimes stir-fried before being boiled. It is a jjim or jorim-like dish, and the recipe varies across the Korean peninsula. Common ingredients include potatoes, carrots, green and red chili peppers, dried red chili peppers, scallions, onions, garlic, ginger, gochujang (chili paste), gochutgaru (chili powder), soy sauce, and sesame oil.

1 cut up whole chicken
¼ onion (70g)
1 potato (200g)
1 Asian leek or 100g of green onions
6 cloves garlic
0.5L water
___ red pepper
___ green pepper

3 Tbsp red pepper paste
1 Tbsp red pepper flakes
2 Tbsp soy sauce
2 Tbsp sugar
4 cloves minced garlic
2 Tbsp grape seed oil

1. Cut up chicken into bite-size pieces.
2. Cut the onions into 2cm slices. Peel the potato and cut into 3cm slices. Mash the
garlic with the side of your knife. Slice Asian leek into 4-5cm slices. Cut the red
pepper and green pepper into 1cm slices.
3. Prepare the marinade in bowl.
4. Season the chicken with salt and pepper. Add oil to the pan and add the chicken and
potatoes first. Cook until golden. Once the chicken is about 70% cooked, add in the
seasoning. Stir fry together then add water. Slowly bring to a boil.
5. Once chicken is cooked through, add Asian leek, red pepper and green pepper.

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