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Dak Cochu Jang Boekum (Chicken In A Hot Chili

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      Title: DAK COCHU JANG BOEKUM (CHICKEN IN A HOT CHILI
 Categories: Chicken, Korean
      Yield: 6 Servings
 
      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
 
  "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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