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Korean Spicy Braised Chicken (dakbokkeumtang)

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Spicy and tender. This dish is delicious with korean hot pepper paste and fall off the bone chicken that was braised. Give it a try!

Cooking Recipe

Serving: 4
Prep Time: 20 mintues
Cook Time: 1 hour 30 minutes
Rady In: 1 hour 50 minutes

Chicken wings
1/4 cup soy sauce
1/4 cup minced garlic
1/4 cup hot pepper flakes
1/4 cup hot pepper paste
1 tbsp Sugar
2 meduiem onion sliced
2 cups of water
2 stalks green onions
2 green chili pepper sliced
3 large potatoes cut into big cubes

1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and drain.

2. Make seasoning paste by mixing ¼ cup soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.

3. Put the chicken and 2 or 3 medium sized onions (2 cups' worth) into the seasoning paste. Mix it with a spoon.

4. Add 2 cups of water to the pot and mix it up.

5. Bring to a boil over medium high heat for 20 minutes.

6. Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.

7. Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.

8. 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.

9. Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.

10. Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.

11. Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.

Korean Spicy Braised Chicken (dakbokkeumtang)


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