Dak Doretang

Ingredients:H

Chicken thighs or legs, about eight pieces, One cooking onion, any size is okay–I like a large one, Two carrots, One green chili pepper if available
Two potatoes, any size–only limited by the size of your frying pan

Seasoning:

2 tblsp. red pepper paste (gochujang), ½ tblsp. finely chopped ginger (or, if necessary, one tsp. ground ginger), 2 tblsp. Korean red pepper powder (or, if not available, 1 tsp. cayenne), 1 tblsp. soy sauce, 2 tblsp. chopped garlic (about 4 large cloves, or 6 smaller cloves), 1 tblsp. sugar, 1 tblsp. apple juice, 1 tblsp. white or red-wine vinegar

Prepare this seasoning in a bowl and mix well. (This can be done early and kept in the fridge until you begin cooking.)

Directions:

Use a BIG frying pan!
1. Fry the chicken pieces in cooking oil until they are a light golden brown.
2. While the chicken is frying, cut the potatoes, carrots, and onions into large bite-size pieces.
3. Chop the green chili into fine pieces.
4. Remove the chicken from the frying pan when it is light golden brown, keep warm.
5. Pour the oil and chicken fat from the pan, then put in the potatoes, carrots, onion, and chili.
6. Stir fry the vegetables for about 5 min. They will pick up the delicious crunchy bits from the pan!
7. Return the chicken to the pan.
8. Mix two or three cups of water into the seasoning. (Use 3 cups of water if you like a lot of sauce.) Mix well. Pour about half of this into the frying pan.
9. Bring to a boil over medium heat. Cover and simmer for about 30 minutes. Stir occasionally to prevent sticking.
10. Add the remaining seasoning mixture.
11. Bring to a boil again, and then simmer uncovered for about 10 more minutes.

Make lots of sticky rice! You won’t want to stop eating!