2 lb Chicken parts, loose skin & fat discarded
5 tbsp Sugar
1 tbsp Garlic, chopped
1 Scallion, chopped
1 tbsp Ginger, fresh, chopped
2 tbsp Soy sauce
5 tbsp Gochu jang, hot fermented chili paste
2 tbsp Korean sesame oil
2 tbsp Toasted sesame seeds
1/2 cup Water
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"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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