(by Jae Jung)
3 Yukon Gold potatoes, peeled and quartered
1 whole chicken, cut into 8 pieces
1 qt. water
2/3 c. soy sauce
3 T. brown sugar
3 T. gochujang (Korean fermented chili paste)
2 small onions, cut into 1/2-inch dice
1/2 head garlic, peeled and minced
3 – 5 T. gochugaru (Korean chili powder), or to taste
1 - 3 T. salt (or to taste)
1/2 T. ground black pepper
1 bunch scallions, cut into 2-inch pieces
In a heavy-bottomed medium size pot, add potatoes, then chicken.
Add water, soy sauce, brown sugar, and chili paste.
Cover and bring to a boil.
Add onions and minced garlic.
Taste and adjust the heat, adding chili powder.
Cover again and simmer for 10 minutes.
Taste and add salt, black pepper, and scallions.
Cook for 2 more minutes.
Serve with white rice.
(Read Tiger Mom, the story that accompanies this recipe.)
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