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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


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Sunday, January 17, 2016

Dak Bokkeum (Chicken Stewed with Gochujang)


For a while now I've been reading about gochujang, a spicy, fermented Korean chili paste, and I wanted to try it but I haven't been able to find it in my grocery store.  



I finally came across some at my local Asian market and I'm so glad I did!  It really shines in this quick and easy stew.   



I found this in plastic tubs in the Japanese section of the store.  There's not really anything I'd recommend as a replacement so try to track it down if you want to make this spicy stew.


Here's what you need:

1/3 cup gochujang
3 green onions, sliced - green and white parts separated
3 tablespoons soy sauce
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons sesame oil
1 tablespoon brown sugar
8 skinless, boneless chicken thighs, sliced
1/2 cup water
4 baby bok choy, sliced (or spinach or kale)
1 tablespoon toasted sesame seeds

cooked rice for serving


First, marinate the chicken.  Mix together the gochujang, white parts of green onions, soy sauce, garlic, ginger, sesame oil and brown sugar.


Stir in the sliced chicken thighs and mix it all together. Set aside to marinate for 30 minutes.


Bring the water to a boil in a dutch oven or large pot, then mix in the chicken and marinade.  


Bring to a simmer, cover and cook for 20 minutes until chicken is cooked through.  Uncover and simmer until sauce thickens, 3-5 minutes.


Add the sliced bok choy (or spinach or kale) and the green parts of the green onion.  Stir together for 2 minutes until greens are wilted.


Serve the chicken stew over rice and sprinkle with sesame seeds.  This is quite spicy but very fragrant and delicious.  If you come across gochujang, give this a try!


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