Last Saturday, a simple message from someone who has been nice to me since the day we first met made me smile. I felt quite a sense of accomplishment. Everything I share on this blog truly comes with a happy heart with hopes of inspiring and helping others in one way or another. I don’t mind sharing things I know of. Receiving an appraisal like this means a lot to me. This encourages me to do better.
In case you missed my kimchi fried rice recipe, go right here.
It’s been a year since I moved to Japan to be with my husband and I’m pleased to say that a lot of things have eventuated. From our blooming love, travels, self-discoveries, my period of acclimatization, and my growing enjoyment of cooking have graciously contributed a lot to this new chapter of my life.
So to laud my one year of living here, I decided to cook something new. Mr. Google suggested dozens of recipes which seemed great, but I wanted it to be easy and low-cost. Here’s my version of dakbokkeumtang (닭보끔탕) or dakdoritang (닭도리탕), a spicy braised chicken Korean cuisine.
⇒ 700 grams, chicken, chopped into bite size (I bought the breast part because Danny likes it.)
⇒ 1/2 tbsp, sesame oil
⇒ 1/2 large white onion, chopped
⇒ 2 tsp, garlic, minced (I used that one in the small bottle. Cheaper than the fresh ones here.)
⇒ 3 pieces, dried red chili (You may skip this if you can’t eat a very spicy dish.)
⇒ 1/4 cup, gochujang (고추장, red chili paste)
⇒ 1/4 cup, soy sauce
⇒ 1 1/2 cup, water
⇒ 1/4 tsp, white sugar
⇒ 4 small potatoes, chopped into bite size
⇒ finely chopped spring onion for garnish
1. Heat the sesame oil in a pan.
2. Sautè the onion and garlic for 2 minutes. (low heat)
3. Add the chicken and sautè until its color changes (whitish). (low heat)
4. Mix in the rest of the ingredients except for the potatoes and spring onion. Cover. Stir occasionally.
5. Let the mixture come to a boil and simmer for 20 minutes. Cover. Stir occasionally.
6. Add the potatoes and continue to simmer for 30 minutes. Cover. Stir occasionally.
7. Garnish it and serve hot.