This is one of my all-time favorite korean dishes. I always ask my mom to make this for me because it is num num. This is a great one pot meal and has so much flavor. Most Korean foods are very healthy. We rarely keep the skin on anytime we are cooking with chicken unless of course it's fried chicken. Even fried chicken is skinless most of the time as well. Eventually I will attempt to make REALLY spicy marinated chicken wings from one of my favorite restaurants that serves the best fried chicken. It has a really crisp coating and I'm guessing it's b/c it's fried twice so when you take a bite it's like an explosion of flavors in your mouth and it's soooooooo nummmmmmmmm. I'm getting excited just thinking about it...oh well, I'll have to wait to eat it after the wedding :) Anyway, if you like chicken and spicy food you should definetely try this. The chicken is pretty much boiling in the ko chu kah loo sauce the whole time so it gets a great flavorful thick coating in the end...so nothing like a stew. Try this...nummmm
Yet again, I forgot to take a photo so i found a picture of what this dish somewhat looks like on this blog. The original dish would have more red broth around it, however not as much as a soup would. The photo doesn't do it enough justice...oh well, I'll just have to make it again soon :)
닭도리탕 Dahk do li tang - 6 servings
3 large bone in chicken breasts
9 drumsticks
S&P
Ko chu kah loo (Korean red pepper flakes)
1 jalapeno
Sesame oil
Soy sauce
2 heads of garlic
3 inch piece of ginger
5 medium size russett potatoes skin off
3 onions
1 jalapeno with seeds
1 1/4 tablespoon of brown sugar
5 green onions cut into 2-3 inch pieces
Take skin off all of the chicken and then cut slits into the drumsticks so they can absorb more flavor
Cut breasts into 2 inch pieces
Set large dutch oven on medium high heat and put all the chicken inside
Pour a good drizzle of sesame oil to coat about half of the chicken
Pour soy sauce over chicken so it coats all the chicken - then mix the chicken around to get it all marinated
Move chicken around so the outside starts to get brown...not searing it though
If bottom of pan begins to brown add water then put cover on it and cook it half way through (should have a decent amount of liquid on bottom of pan (goong mool) if not then add a little more water
Put in potatoes, garlic, ginger and jalapeno, 1 1/4 tbs brown sugar, sprinkle the top layer of chicken with red pepper and black pepper and cover again
Then taste it to see if it tastes good...if needs more flavor then add salt
If it looks colorless then add more red pepper (should be a good red hue...if it doesn't have enough red pepper it will look more on the paler side) and keep moving the chicken around then put cover back on and cook for about 10 more minutes.
Add in onion and green onions and cook for another ten minutes with cover
Yet again, I forgot to take a photo so i found a picture of what this dish somewhat looks like on this blog. The original dish would have more red broth around it, however not as much as a soup would. The photo doesn't do it enough justice...oh well, I'll just have to make it again soon :)
닭도리탕 Dahk do li tang - 6 servings
3 large bone in chicken breasts
9 drumsticks
S&P
Ko chu kah loo (Korean red pepper flakes)
1 jalapeno
Sesame oil
Soy sauce
2 heads of garlic
3 inch piece of ginger
5 medium size russett potatoes skin off
3 onions
1 jalapeno with seeds
1 1/4 tablespoon of brown sugar
5 green onions cut into 2-3 inch pieces
Take skin off all of the chicken and then cut slits into the drumsticks so they can absorb more flavor
Cut breasts into 2 inch pieces
Set large dutch oven on medium high heat and put all the chicken inside
Pour a good drizzle of sesame oil to coat about half of the chicken
Pour soy sauce over chicken so it coats all the chicken - then mix the chicken around to get it all marinated
Move chicken around so the outside starts to get brown...not searing it though
If bottom of pan begins to brown add water then put cover on it and cook it half way through (should have a decent amount of liquid on bottom of pan (goong mool) if not then add a little more water
Put in potatoes, garlic, ginger and jalapeno, 1 1/4 tbs brown sugar, sprinkle the top layer of chicken with red pepper and black pepper and cover again
Then taste it to see if it tastes good...if needs more flavor then add salt
If it looks colorless then add more red pepper (should be a good red hue...if it doesn't have enough red pepper it will look more on the paler side) and keep moving the chicken around then put cover back on and cook for about 10 more minutes.
Add in onion and green onions and cook for another ten minutes with cover
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