When I used to live with my Korean best friend, she would cook this sometimes. It tastes like home, its so warm, spicy and sweet at the same time… this is hands down my most favorite Korean stew. (I also love Jiamppong but I think that’s soup… those are my two favorite.) This recipe is similar to the traditional recipe, but I made it the traditional way and it tasted different from what my friend made. (She never taught me her recipe.) After some trials of different versions, this is the one I liked the most. (For example, traditional one has sesame oil but I didn’t like it with sesame oil. My Korean friends said they don’t put it either.)
*Side Note*: It takes about 45mins to cook this, and I eat it with rice. so cook some rice on the side if you like rice!!
but I soak chicken in milk for an hour or two prior to cooking, to help it become tender. (Americans soak it in buttermilk, Koreans that with milk, some of my Asian friends (from various countries) soak Chicken in Coke (Cola) and some mentioned canned pineapple juice…)
Ingredients for 2 servings (I don’t eat a lot):
- Dark Meat Chicken – 4 Chicken legs (with skin because I love skin.)
- 1 and 1/2 cup of water
- 1/4 cup soy sauce
- 1/8 cup of Mirin – Japanese sweet cooking wine
- 1 table spoon honey (I sometimes use manuka honey instead too)
- 2 table spoon Korean Red Chili pepper paste (Gochujang)
- 1 Russet Potato slightly bigger than a fist (for 2 serving)
- 1 carrot (The regular size, not baby carrots)
- 1/2 large onion
- (Garlic and ginger if you want – I skip those.)
- (Scallions if you’d like.)
- First, soak chicken legs in milk or buttermilk in a medium sized cooking pot for 30mins – 2 hours depending on how soon you want it, how hungry you are or how tender you want the chicken to be.
- Get rid of the milk, put water in the pot and toss it to rinse milk off the chicken legs.
- Add 1.5 cup of water, 1/4 cup of soy sauce , 1/8 cup of mirin (the cooking wine), 1 table spoon honey and 2 table spoon Gochujang (Chili Pepper Paste) into the pot with Chicken.
- Stir it (Step#3 ingredients) without breaking the chicken. (Gentry, stir around Chicken legs)
- Cook it on medium heat for 15mins. (Make sure its simmering, not boiling.)
- Add potato, carrots and put a lid over the pot, but leaving 1/4 inch gap for the air to escape. Keep an eye on it and make sure its simmering, not boiling.
- After another 15mins, add garlic and ginger if you decided to use them.
- Keep it simmering till the chicken is tender and breaks apart easily, and potato looks soft.
- Add scallions and cook for 1 minute.
- Serve it in a bowl, over rice – that’s the best way!!
They use Gochujang, the Chili paste for all kinds of Korean food- you can get smaller size if there’s a korean grocery store nearby. I use it for Korean fried rice too! Mirin is also very useful for many traditional yummy Japanese food 🤗
Thank you for visiting, until next time… 🤗