Try this Dak Cochu Jang Boekum (Chicken in a Hot Chili Sauce) recipe, or contribute your own.
Suggest a better description"Koreans in the southern part of the country like salty and chili-hot foods. The cities of Kwangju and Chongju in the southwest Korea, where I spent some culinary research time, are centers for this hot salty dish." 1. Cut the chicken into 3-inch pieces. Divide the wings. Mix the parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer). 2. Mix together all the other seasonings -- garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to the chicken, and marinate for another hour. 3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, which is enough to cook the chicken and evaporate nearly all the liquid. Stir the mixture once or twice during this process. Serve warm with rice, salads and kimchi. Source: "The Korean Kitchen" by Copeland Marks Posted to MM-Recipes Digest V4 #075 by netdir@cyberspc.mb.ca (S.Pickell) on Mar 15, 1997
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 177 | ||
Calories from Fat: 52 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 2.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 85.1mg | 3 % | |
Potassium 14.7mg | 0 % | |
Total Carbohydrate 32g | 9 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 31.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 177
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