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Dak cochu jang boekum (chicken in a hot chili

Yield: 6 Servings

Ingredients:

• 2 lb Chicken parts; loose skin -& fat discarded
• 5 tb Sugar
• 1 tb Garlic; chopped
• 1 Scallion; chopped
• 1 tb Ginger fresh; chopped
• 2 tb Soy sauce
• 5 tb Gochu jang; hot fermented -chili paste
• 2 tb Korean sesame oil
• 2 tb Toasted sesame seeds
• 1/2 c Water

Instructions:

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

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