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.

Rainbow Omelette using Happy Call Pan

Thinking of what to cook for this week or even tonight? What about this quick and easy "Rainbow Omelette" which consists of Eggs, Tomato, Enoki Mushroom, Carrot and Onion. Eggs are one of the nutritional ingredient which has 11 different vitamins and minerals, high quality protein, healthy fats (including omega-3) and important antioxidants. Other than their nutritional value, eggs are tasty, convenient and versatile to be use in creating a balance and healthy dish for the family.

RAINBOW OMELETTE

(using Happy Call Pan)

My little boy loves egg and in order to create more egg dishes and add in extra ingredients to make it more nutritious, I often cook this "rainbow omelette" with similar ingredients to make it a tasty and colourful dish. For us, we simply loves this dish which is vibrant in colours as well as the layers of texture and from the soft and silky egg to chewy enoki mushrooms.

This dish is done perfectly in less than 10 minutes using my beloved Happy Call Pan which cooks my daily dishes in a hassle free and efficient way. And I specially delicate this dish to Joyce, my best friend as she is a "super" fan of Egg and Mushrooms!

(Serves: 4 | Preparation: 5 minutes | Cooking: 5 minutes)

Ingredients:
3 Eggs, 55g each
1 Small Carrot, shredded
1 - 2 Tomato, seed removed and diced
1 Small Brown Onion, thinly sliced
2 Stalks Spring Onion, thinly sliced 1 Packet of Enoki Mushroom, trim off the root portion
1 Red Chilli(optional), thinly sliced

Method:-

1. Add 1 teaspoon of cooking oil in the Happy Call Pan(HCP), saute onion for about 1 minutes till sightly soften.

2. Toss in diced tomato and shredded carrot, cover the pan and cook for another 1 minute.

3. Meantime, whisk eggs together with enkoi mushrooms and 3/4 of the chopped spring onion till well mixed.

4. Open the HCP cover, evenly pour the egg mixture onto the onion mixture, swirl the pan so that all the egg mixture goes round the pan.

5. Cover, and cook for about 2 minutes on low heat till the omelette set, flip the pan over and cook for another 1 - 2 minutes till done.

6. Flip the pan over again. Using spatula divide the omeltte into portion and garnish with remaining spring onion, sliced chilli and serve immediately.

With fresh ingredients and simple recipes I am sure everyone is able to whip up any quick and healthy dish for yourself or your family. And in order to support the project on using fresh ingredients or get to know more about this event, remember to support the "Food Revolution Day" which would be held on 19th May 2012 at The Lawn.

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)

Seafood Galore at Plaza Brasserie

For this coming Mother's Day you can make your mum feel special by treating her a sumptuous seafood spread on either lunch/dinner at Plaza Brasserie (Park Royal, Beach Road) from 12 - 13 May 2012. And on top of the wide range of buffet spread, each mum also gets to enjoy a complimentary glass of cocktail or mocktail on the two mentioned dates.

SEAFOOD GALORE

Good News! For your information, Plaza Brasserie's popular Seafood Galore buffet is back from 01 May to 30 June 2012 in conjunction for the celebration of Mother's and Father's day. And to whet your appetite, Savour Executive Chef, Jackson Goh's signature dishes such as deep-fried prawns with garlic sauce, claypot braised fish head, alongside an array of fresh oysters, shellfish, chilli crab and baked whole salmon will be on the ordering menu on top of the usual buffet spread.

From Mondays to Thursdays:-
pair your selection of fresh fish with a preferred sauce and allow their chefs to whip up your dish.

Sweet and Sour fish is always one of the popular dishes among kids and adults due to its crispy deep-fried texture plus sweet and savoury sauce which makes it a great pair.

Cantonese Style Steamed Fish with Soy Sauce is definitely something on your ordering list for mum and dad to enjoy.

But out of the 3 "fish" dishes we had that day, I personally preferred the Braised Fish Head With Yam which consists of most of my favourite ingredients such as Yam, Chestnut, Button Mushrooms and etc. And I am sure both mum and dad or anyone in the family would loves this dish to bits.

As From Fridays to Sundays:-
You can indulge in the 'Crustacean Selections', ranging from bamboo clams to juicy crabs prepared in your favourite choice of sauce.

This Cereal Prawns is sure to be on the "Must" order list where you can find dish, you can find big and fresh succulent prawns hiding below a pool of crispy and fragrant fried cereal. Each prawn taste so juicy and crunchy especially with the combination of those delicious fried cereal.  

Although I am not a fan of "shellfish" but this Stir-fried Bamboo Clam and Lala has indeed bought up my attention with its natural sea flavours, sweetness and some extra spices to lighten up this dish.

PREVIEW OF WHAT'S ON THE BUFFET SPREAD

Bread and Salad Counters:- I guess most of you would prefers to start off the buffet by having some refreshing salads, bread or cheese before the main course comes into picture. 

Like all other buffet spread, this one at Plaza Brasserie also consists of both hot and cold stations where you get to enjoy their signature "Soft Shell Crab with Tobiko Mayo", "Braised Sea Cucumber". "Chicken Rice", "Fruit Rojak", "Fresh Seafood on Ice" and etc.

Dessert Counter:-  Provide a range of Western and Local dessert such as Mango Pudding, Mini Pancakes,  Chocolate Mousse(Must Try!), Fresh Cut Fruits and Daily Tong Shui like; Cheng Tng, Sesame Tang Yuan, Tau Suan and etc.

WHAT'S ON MY PLATE!

At the Chef's cooking station, you pick up your desire choice of freshly made Roti Prata from the wide varieties such as Chocolate, Durian, Egg, Onion, Plain and etc. But if you love Durian like me, you must try their Durian Prata which consists of "real" durian pulp in between those flashy skin.

Something Extra!

CARROT CAKE

(Not included in the buffet spread)

This is something extra apart from the buffet spread that we are having. Indeed Park Royal has a very unique Carrot Cake that is rich and moist in taste plus it is full of grated carrot and toasted nuts in between each layer of smooth and silky sweet cream cheese frosting.{Must Try!}

SEAFOOD GALORE @ PLAZA BRASSERIE

Mondays to Sundays (excluding the following dates)
Dinner Adult: S$52.00++            Child: S$31.00++(4 to 12 years old)

Mother's Day Special

12 and 13 May 2012
Lunch
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)
Dinner 
Adult: S$58.00++          Child: S$35.00++(4 to 12 years old)

Father's Day Special

16 and 17 June 2012
High Tea
Adult: S$42.00++           Child: S$25.00++(4 to 12 years old)
Dinner
Adult: S$55.00++           Child S$33.00++(4 to 12 years old)

For enquiries and reservations, please call 6505 5710 or email fb.prsin@parkroyalhotels.com