This Dak Cochu Jang Boekum is a quintessential Korean comfort dish hailing from the southern regions known for their bold, spicy flavors. Chicken pieces are marinated in sugar to tenderize the meat, then simmered in a robust broth infused with gochujang (fermented chili paste), soy sauce, garlic, and ginger. The result is succulent, fall-off-the-bone chicken coated in a glossy, deep-red sauce that balances heat with savory umami. It&# 226;ÂÂs perfect for cold evenings or when you crave a hearty, flavorful main that pairs beautifully with steamed white rice. Simple ingredients come together to create a complex, satisfying meal that warms the soul.
Dak Cochu Jang Boekum (Chicken In A Hot Chili
Description
This Dak Cochu Jang Boekum is a quintessential Korean comfort dish hailing from the southern regions known for their bold, spicy flavors. Chicken pieces are marinated in sugar to tenderize the meat, then simmered in a robust broth infused with gochujang (fermented chili paste), soy sauce, garlic, and ginger. The result is succulent, fall-off-the-bone chicken coated in a glossy, deep-red sauce that balances heat with savory umami. It&# 226;ÂÂs perfect for cold evenings or when you crave a hearty, flavorful main that pairs beautifully with steamed white rice. Simple ingredients come together to create a complex, satisfying meal that warms the soul.Ingredients
Directions
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Trim excess fat from the chicken and cut into 3-inch pieces, separating wings at the joints.
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Place chicken in a large bowl, add 5 tablespoons of sugar, and toss to coat evenly.
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Cover and refrigerate for at least 1 hour to allow the sugar to tenderize the meat.
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In a separate bowl, mix 1 tablespoon chopped garlic, 1 chopped scallion, 1 tablespoon fresh chopped ginger, 2 tablespoons soy sauce, 5 tablespoons gochujang, 2 tablespoons Korean sesame oil, and 2 tablespoons toasted sesame seeds.
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Pour the seasoning mixture over the marinated chicken and toss thoroughly to combine.
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Let the chicken marinate for another hour to absorb the flavors.
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Pour 1/2 cup of water into a large pot or Dutch oven and bring to a boil over medium-high heat.
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Add the chicken and all marinade to the boiling water.
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Reduce heat to low, cover the pot, and simmer gently for about 30 minutes.
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Stir occasionally to prevent sticking, ensuring the chicken cooks through and the liquid reduces significantly.
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Once the chicken is tender and the sauce has thickened into a glaze, remove from heat.
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Serve warm alongside steamed rice, fresh salads, and kimchi.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 542.5kcal
- % Daily Value *
- Total Fat 27.2g42%
- Saturated Fat 7.5g38%
- Cholesterol 202.0mg68%
- Sodium 186.1mg8%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 61.3g123%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
