Gochujang Chicken Stew - 닭도리탕

Gochujang Chicken Stew(DakDoriTang - 닭도리탕) is one of the warming Autumn stew which is filled with vegetable and spices to ward off the cold. The use of "chillies" and "gochujang" chilli paste supply a vivid red colour to this dish and it also give the chicken a fiery quality with a delicious hint of aftertaste sweetness.

Although this Korean Guchujang Chicken Stew(닭도리탕) recipe seems to use a lot of ingredients but it's fairly easy to prepare and cooks in about 30 minutes. And instead of using whole chicken mentioned in most of the recipes, you could also choose to use fillet, drumstick or wings according to your preference.

GOCHUJANG CHICKEN STEW

DakDoriTang - 닭도리탕

As you notice from the recipe below, the chicken pieces is marinated with either mirin or rice wine to enhance its flavour as well as get rid of any chicken smell. And in order to get that lovely "spicy red" colouring and fiery flavour of this Korean dish, both Gochujang(red chilli paste) and Gochugaru (red chilli powder) are a must for this dish. But if Gochugaru is not available at your area, you could also replace it with same or half the amount of ground paprika.

(Serves: 4 | Preparation: 10 minutes | Cooking: 30 minutes)

Ingredients:
1/2 Portion of Chicken, about 500g
2 Medium Potato, cut into 1" cubes
1 Medium Carrot, peeled cut into 1/2" thick
1 Medium Brown Onion, coarsely chopped
2 Garlic Cloves, lightly crushed
1 Tablespoon of Cooking Oil
1 Tablespoon of Sesame Oil
1 Green Chilli, thinly sliced
1 Red Chilli, thinly sliced
1 Spring Onion, finely chopped to garnish

Marinade:
1.5 Tablespoons of Mirin or Rice Wine
Salt and Freshly Ground Black Pepper

Seasoning Sauce:
1/2 Tablespoon Roasted Sesame Seeds
1/2 Tablespoon Light Soy Sauce
2 Tablespoons Gochujang Chilli Paste
1 - 2 Tablespoon Korean Chilli Powder(Gochugaru)

Method:-

1. Soak the potato cubes in cold water for about 15 minutes (to remove starch from the potato) and drained well. Set aside.

2. Combine the marinade ingredients and pour over the chicken pieces. Stir to coat thoroughly and leave it in the fridge for about 15 - 30 minutes.

3. Heat about 1 tablespoon of oil in a frying pan or Happy Call Pan(with 1/2 tablespoon oil) and do a quick stir-fry with the crushed garlic till fragrant. Add in marinated chicken(drained well) and fry for about 3 minutes on each side till lightly browned.

4. Remove the chicken and set aside on plate. Using the same pan, add in another 1/2 tablespoon of oil and stir in the the potatoes, carrot and onions. Cook on medium heat for about 3 minutes before adding back the chicken pieces.

5. Next pour in about 150ml of hot water so that about 2/3 of the meat and vegetables are immersed in water, bring the mixture to boil before adding in the chilli seasoning.

To make the chilli seasoning, combine the soy sauce, gochujang paste, chilli powder and sesame seeds in a bowl and mix together thoroughly.

6. Simmer the mixture until the liquid has reduce to about 1/3, add in the sliced green and red chilli. Continue to simmer for a another 3 - 5 minutes until liquid has thickened slightly.

7. Drizzle some sesame oil on it and transfer the mixture to serving bowl and garnish with chopped spring onion and serve hot with steamed rice.

This is a wonderful one pot dish which is full of flavour and it taste quiet similar to our Asian-style of Chicken With Potato Stew using dark soy sauce. And if your family can't take very spicy dishes, perhaps you can omit or cut down the amount of chilli powder used so that you could still enjoy this mouthwatering dish without fear of it's fiery taste.

Lastly hope you have enjoy reading and hopefully trying out these quick and and easy Korean dishes from my Korean Cooking Project posts.

Korean Clay Pot Ramyun

When we talk about the word "Ramen", it always lead us to either Japanese or Chinese style type of handmade soup Noodles which often served with meat based broth that is flavored with soy sauce or miso. From then you can select toppings such as sliced pork (Chashu), dried seaweed (Nori), spring onion and etc.

In this post I am sharing the Korean style Ramen which also known as Ramyun/Ramyeon(라면) and it is usually in the form of instant noodles(either cup or packet). Ramyeon comes is different flavour such as spicy, non-spicy, meat or vegetarian, soup and dry version. And the photo shown in this post  is one of their popular "Clay Pot Ramyun" which is spicy and often eaten with kimchi as a topping or on the side.

KOREAN CLAY POT RAMYUM

Although I do not encourage regular(such as daily/weekly) consuming of "instant noodles" but I have no obligation to stock up a few packets at home for rainy days or supper. For me, even having simple stuff like instant noodles I would also add in extra ingredients and garnish to make it more nutritious and a hearty dish.

As these few weeks seems to be raining quiet often I feel that it is the perfect weather to have a bowl of this "hot and spicy" ramyun to warm the day......

(Serve: 1      |          Preparation: 5 minutes |       Cooking: 4 - 5 minutes)

Ingredients:
1 Packet of Instant Ramen
Some Red and Green Chilli, sliced
1 Stalk Spring Onion, cut into sections
Some Cabbage Kimchi
1 Egg, optional

Method:-

1. Follow the packet instructions, add about 550ml(i use 600ml) of water into a pot and bring to boil.

2. Put noodles, soup powder, spring onion and vegetables(if you are adding extra napa cabbage) together into the boiling water.

3. Simmer for about 4 - 5 minutes till noodle is soften.

4. Dish up, garnish with some sliced chilli and kimchi. Serve hot.

Photo taken with iphone on Instagram(my instagram ID @cuisineparadise)

This is another version of my favourite Spicy Ramyun(Ramen) which I have cooked yesterday to pair with my recent homemade "Cabbage Kimchi" and "Stir-fried Anchovies". (*recipe on these two side dides will up coming up soon)

Samgyetang - Ginseng Chicken Soup with Rice and Chestnut Stuffings

Ginseng is one of Korea's most famous products which encompassing goodness as a booster for the immune system. As a source of energy and vitality, it promotes longevity and increases libido. There are different grades of ginseng and the top grade being the wild Korean ginseng which is considered to be the best whereas the fresh cream-coloured roots are blended for drinks and used for cooking.

Samgyetang(삼계탕/参鸡汤), a Korean style chicken soup which consists of a whole young chicken and Korean Ginseng. In Korean culture, it is believed that this soup can prevent illness and it is traditionally served in the summer for its supposed nutrients, which replaces those lost through excessive sweating and physical exertion during the hot summers in Korea.

GINSENG CHICKEN SOUP WITH RICE STUFFING

Samgyetang(삼계탕)

I still remember vividly, Andy our Korean tour-guide mentioned to us that this Samgyetang(삼계탕) or “ginseng chicken soup” is one of their popular dish in Korea. And during the 3 hottest days of the year in Summer which they called "bok days(복날)" according to the Lunar Calendar, people would take a break, feast on foods to replenish their strength and stamina. So this Samgyetang(삼계탕) becomes one of their popular choices to strengthen their body.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 60 minutes)

Ingredients:
1 Whole Chicken, about 800g - 1kg
3 - 4 Pieces Finger-thick Fresh or Dried Ginseng Roots, washed
4 Red Dates
2 Thin Slices of Ginger
2 Cloves Garlic, washed and lightly pound
2 Stalks Spring Onion, washed
Extra Chestnut and Gingko Nut, 4 each(optional)

Stuffing:
1/2 Cup(100g) Glutinous Rice, rinse and soaked for 30 minutes
4 Red Dates
4 Fresh Chestnuts, shell and skin removed
4 Fresh Ginkgo Nuts, shell and skin removed
2 Cloves Garlic
1/2 Teaspoon of Sea Salt

Method:-

1. Clean and rinse the chicken thoroughly and pat dry with paper towels. Set aside. Meanwhile drain the soaked glutinous rice and combine with the rest of the stuffing ingredients. 

2. First using one or two red dates to block the opening from the chicken neck area in order to prevent the stuffing from oozing out during simmering. Next stuff the rice mixture into the chicken.(remember not to pack the mixture too tightly as it will swell during cooking)

3. When done, close the cavity of the chicken by threading a skewer/toothpick or using portion of the ginseng root/red dates to block the opening.

4. Place chicken in a soup pot/claypot large enough to hold the chicken, add in enough water to cover the chicken then scatter in remaining ingredients (ginseng roots, garlic, ginger, red dates, extra ginkgo nuts and chestnut) and bring it to boil.

5. Skim off the white foam, cover and low the heat and simmer gently for about 50 - 60 minutes(turning the chicken once/twice).

6. To serve,remove the chicken from the pot and cut into halves or quarters in small bowls, ladle some ginseng soup over it and garnish with some ground black pepper and chopped spring onion.

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NOTE:-

~ You can replaced whole Ginseng with 2 - 3 Tablespoons dried ginseng shavings or ginseng roots.

If you compare this recipe with the previous Korean Ginseng Chicken Soup(参鸡汤) recipe which I have shared sometime back, you would notice this recipe above is similar to the euthenics Samgyetang which consists of ginseng roots, chestuts, ginko nuts, garlic and glutinous rice.

We can never get tired of this fragrant and delicious Ginseng Chicken Soup which could also act as one-pot dish due to it's ingredients.

Korean Spicy Chicken - 매운닭날개

If you do a Google on this "Korean Spicy Chicken(매운닭날개)" you notice there are quiet a few different methods and recipes in preparing this dish. From the usual style of marinating chicken using "gochujang paste(Korean hot pepper paste)" and cook it either stir-fry or grill to a fusion way similar to Buffalo Wings where chicken is oven baked and coated with layer(s) of Gochujang sauce.

KOREAN SPICY CHICKEN
매운닭날개

This bake version is something different from the usual Gochujang Chicken Stew(DakDoriTang - 닭도리탕) that is filled with vegetables and spices to warm the cold weather. To be honest, while preparing this dish I was quiet worry that it might not turn out well such as the guchujag sauce might be too spicy to our liking or the overall marination might be either too strong or etc.

But I guess my worried is in vain. By looking at the photo(s) shown above I am sure you are just as excited as me(at that time) who wants to have a bite on those mouth-watering sweet and spicy gochujang sauce coated mid-joints. .

Recipe adapted from Week of Menus, Korean-style Spicy Chicken Wing

(Serves: 2-3 |     Preparation: 10 minutes |       Cooking: 40 minutes)

Ingredients:
12 Chicken Mid-joint(500g)
1/2 Tablespoon Soy Sauce
1/2 Tablespoon Minced Garlic
1/2 Tablespoon Minced Ginger
1/2 Tablespoon Sesame Oil
1/2 Teaspoon Ground Black Pepper

Spicy Sauce:
2 Tablespoons Gochujang(고추장)
1.5 Tablespoons Honey
1.5 Tablespoons Soy Sauce
2.5 Tablespoons Sake/Cooking Wine
1 Tablespoon Minced Garlic
1 Tablespoon Minced Ginger
1 Tablespoon Sesame Oil
1/2 Tablespoon Roasted Sesame Seeds

Method:-

1. Rinse and pat dry chicken mid-joint, pour in marinade mixture(soy sauce, minced garlic and ginger, sesame oil and pepper)mix well and set as side in the fridge for at least 30 minutes or overnight.

2. Preheat oven to 180° Celsius(356 degrees Fahrenheit), place chicken on baking tray lay with baking paper and bake for about 30 minutes. (turning the chicken at least twice to get an even brown colour)

3. Mix the spicy sauce sauce ingredients in a bowl, spoon/brush the mixture onto the baked mid-joint and return to the oven to cook for another 5 minutes on 200° Celsius till caramelize.

4. Next remove mid-joint from heat, turn it over and spread another lager layer of sauce on it and continue to bake for another 5 minutes.

5. When done, remove mid-joint from oven, sprinkle some chopped spring onion and sesame seeds on it and serve hot.

Above is my share of mid-joints to go with steamed rice(I had 2 bowl of rice :p) and Kimchi(김치) which makes it perfect for my homecook Korean meal. This spicy chicken is definitely a great dish or finger food for party and gathering. And I am sure it goes well with a can of chilled beer to flash down some of those spiciness.

Other than this version of Baked Spicy Chicken, I would like to try the authentic Korean-style of "Gochujang Chicken Stew" soon and perhaps also some homemade Kimchi if I have the courage and time to try it out.

Korean Rice Cakes with Ramen Noodles - Rabokki (라볶이)

Tteokbokki or Ddeokbokki(떡볶이) is a popular Korean braised dish which consists of sliced rice cake, meat, vegetables, eggs, etc and seasonings. This dish is commonly purchased from street vendors in Korea and there are many different kinds of tteokbokki such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이).

Whereas in this post, I would be sharing a Rabokki (라볶이) recipe with you. Rabokki derives from the combining words of "ddeokbokki" and "ramyeon" which means stir-fried rice cakes with instant ramen noodles. With this you can have two different favourite korean ingredients in one dish and enjoys the chewy texture of rice cakes plus springy ramyeon.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki (라볶이)

My version of Rabokki is a bit different from the authentic way of Korean cooking. Here instead of adding carrot into the braised dish, it is served separately with shredded cucumber where you can add into your Rabokki according to your preference. I remember the first time I had this dish is over at Maameemoomoo's house a few months back and indeed I love this dish to bit. But my version is slightly different from Sherie's as it has being simplify by using pre-mixed Topokki Hot Sauce.

(Serves: 2-3 |        Preparation: 10 minutes |        Cooking: 10 minutes)

Ingredients:
1 Packet(150g) of Topokki Hot Sauce
150g of Korean Rice Cakes (ddeok - 떡)
1/2 Portion of Napa Cabbage, cut into pieces
1 Piece of Fish Cake, cut into slices
1 Packet of Korean Instant Ramen, break into halve
2 Stalls Spring Onion, cut into sections
2 - 3 Hard-boiled Eggs, shell removed
1/2 medium carrot, thinly shred
1 Japanese Cucumber, thinly shred

Garnish:
Red/Green Chilli, thinly sliced
Roasted White Sesame Seeds
Chopped Spring Onion
Sesame Oil to taste

Method:-

1. Rinse rice cake in cold water. Drain and set aside.

2. In a medium pot or frying pan, add rice cakes together with 250ml of water and cook on medium heat till water comes to boil. Lower the heat and simmer for 2 minutes.

3. Next add in cabbage, spring onion, fish cake and noodles, let the mixture simmer for 1 minute(on medium heat) before stirring in the "Topokki Hot Sauce".

4. On low heat simmer the mixture till the sauce has thickened slightly and both rice cakes and noodles are soften.

5. Remove mixture from heat, divide it into 2 or 3 serving plates. Top with some shredded carrot and cucumber together with hard-boiled eggs and served hot with some garnish on top.

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PREVIEW!!!

KOREAN SPICY CHICKEN

매운 닭 날개

For those who loves baked chicken wings, here is a preview of my next Korean dish which is known as "Korean Spicy Chicken(매운 닭 날개)". It has a similar cooking concept like the western "Buffalo Wings" whereby you can adjust the spiciness of the wings according to your preference.

Japchae - 잡채

Japchae(잡채) is a Korean dish cook with cellophane noodles(glass noodles) which is made from sweet potato starch(dangmyeon) mixed with sesame oil, soy sauce and a variety of vegetables or like the above with some meat such as "beef". In the past, this noodle is usually served at special occasions like weddings, birthdays and parties but now it is often served as a side dish(also known as "banchan") at some Korean restaurants.

Friendly speaking I am not a fan of Japchae/Glass Noodles and I remember I did not even pay much attention to it my Korea trip. But lately this Korean-style noodles kept flashing in my mind even since I watched the Korean drama known as "City Hunter(시티헌터 )" cast by Lee Min Ho(李民浩 ) and Park Min Young(樸敏英) where both of them loves to eat this dish in some of the scenes shown.

JAPCHAE

(잡채)

Indeed this Korean Stir-fry Glass Noodles is quite similar to our Asian Stir-fry Cellophane noodles(炒东粉) but in a while Korean noodles are a bit thin in texture compared to ours. Personally I love their  sweet and fragrant Japchae sauce which is mainly consists of light soy sauce, sugar, sesame oil and minced garlic.

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
1 Packet CJ Brand Japchae(韩式炒粉丝)
100g Beef Fillet, cut into 2" long sticks
1 Medium Brown Onion, thinly sliced
1 Medium Carrot, shred into 2" long
4 Medium Fresh Shiitake Mushroom, sliced
2 Stalks Spring Onion, cut into section
2 Garlic Cloves(minced), optional
1/2 Tablespoon Sesame Oil
1 Teaspoon Roasted Sesame Seeds
Some Chopped Spring Onion
100g Spinach(optional), cut into sections

Method:-

1. Boil glass noodle in boiling water for about 3 minutes, till soften. Rinse with water, drained well and put in a large bowl.

2. Heat sesame oil in a frying pan, saute minced garlic, brown onion and spring onion till fragrant, stir in shiitake mushrooms and marinated beef strips with 1 Tablespoon of Japache sauce (mix 1 teaspoon of roasted sesame seeds with the pre-mixed Japache sauce included in the pack) and give it a quick toss.

3. Next add in the shredded carrot, cooked noodles and Japache sauce into the pan and cook on low heat, stirring frequently until all the sauce is mixed well.

4. Drizzle some extra sesame oil and mix well before serving.

For those who can't get hold of this CJ Brand Japchae(韩式炒粉丝) that comes with pre-mixed Japchae sauce, you can use any other brand of Glass Noodle/Dangmyeon (about 30 - 35g) for this recipe. And as for sauce you can use this mixture shown below:-

Ingredients:
2.5 Tablespoons Light Soy Sauce
2 Tablespoons Sugar
2 Tablespoons Sesame oil
2 Teaspoon Minced Garlic
1.5 Teaspoons Roasted Sesame Seeds

Method:-

1. Mix all the ingredients together until sugar dissolved.

KOREAN RICE CAKES WITH RAMEN NOODLES

Rabokki(라볶이)

Stay tune for my next Korean dish which is known as "Rabokki(라볶이)", or "Korean Rice Cakes with Ramen Noodles". Kamsahamnida(감사합니다, 좋은 주말 되세요)!

{Korean Cooking Project} Kimchi Tofu Soup - 김치순두부찌개

Kimchi Stew (김치 찌개) is one the Korean's favourite soup which is available all year round at their dinning table. It is sometime known as either "Kimchi Soup, Kimchi Stew or Kimi Jjigae " which is all referring to a pot of piping red hot soup made with Kimchi, Tofu and Meat or Seafood.

Although I have being to Korea about 2 years ago during our winter trip (read more HERE),  I have never come across my mind to learn how to prepare Korean dishes at home. As friendly speaking I am not a fan of their well-known appetizer; Kimchi(김치) or Korean Rice Cake (Tteok - 떡) which can be used to cook soup, stewed or noodles. (stay tune for my upcoming Korean Rice Cake with Ramen - Rabokki)

KIMCHI TOFU SOUP
(김치순두부찌개)

Recently I am into watching Korean drama craze whereby it makes it curious and keen to learn some of their basic homecook dishes shown in the drama such as Kimchi Stew(김치 찌개), Spicy Korean Instant Ramen, and Japchae(잡채) and etc. So without hesitate I loot back quite a number of Korean Ingredients(read more HERE) to start this Korean Cooking Project.

(Serves: 2 | Preparation: 10 minutes | Cooking: 15 minutes)

Ingredients:
150g of Kimchi(김치)
200g of Chicken Fillet, cut into strips
150 - 200g Napa Cabbage(大白菜), cut into thick sections
1 Box Silken Tofu, cut into thick section
2 Stalks of Spring Onion, cut into sections
1 Medium Brown Onion, sliced
3 Garlic Cloves, minced
2 Tablespoons of Gochujang(고추장)
600ml Of Boiling Water
Salt and Pepper

Method:-

1. Place a hot pot or pan on the stove, saute minced garlic with some 1 teaspoon of sesame/cooking oil till fragrant. Add in chicken fillet and cook till it changes colour to almost white.

2. Add onion, spring onion, kimchi and gochujuang and give it a quick stir till combine before adding water and bring to boil.

3. Add in napa cabbage and simmer over the mixture over medium low heat for about 10 minutes.

4. Lastly add in tofu and simmer for about another 5 - 7 minutes. Season with salt and pepper to taste, garnish with extra spring onion or cut chilli.

5. Serve hot with steamed rice.

For the first dish of my Korean Cooking Project, I would like to share with you this simple "Kimchi Tofu Soup ( 김치순두부찌개)" which could be prepared in about 15 minutes time.  And this is definitely a perfect soup for cold weather such as rainy days to go with a bowl of hot steamed rice or ramen.

JAPCHAE(잡채)

(Preview)

Stay tune for my next Korean dish which is known as "Japchae(잡채)", or also known as "Korean Stir-fry Noodles with Beef and Vegetables".