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Ingredientes
- 2 lb chicken parts loose skin and fat discarded
- 5 Tbsp. sugar
- 1 Tbsp. minced garlic
- 1 x scallion minced
- 1 Tbsp. minced fresh ginger
- 2 Tbsp. soy sauce
- 5 Tbsp. warm fermented chili paste (gochu jang)
- 2 Tbsp. Korean sesame oil
- 2 Tbsp. toasted sesame seeds
- 1/2 c. water
Direcciones
- Cut the chicken into 3-inch pcs. Divide the wings. Mix the parts with the sugar and marinate for 1 hour or possibly more (the sugar is a tenderizer).
- Mix together all the other seasonings - garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add in to the chicken, and marinate for another hour.
- Pour the 1/2 c. of water into a pan and bring to a boil. Add in the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, that is sufficient to cook the chicken and evaporate nearly all the liquid. Stir the mix once or possibly twice during this process.
- Serve hot with rice, salads and kimchi.
- This recipe yields 6 servings.
- Comments: Koreans in the southern part of the country like salty and chili-warm foods. The cities of Kwangju and Chongju in the southwest Korea, where I spent some culinary research time, are centers for this warm salty dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 283 | |
| Calories from Fat 151 | 53% |
| Total Fat 16.78g | 21% |
| Saturated Fat 4.62g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 375mg | 16% |
| Potassium 232mg | 7% |
| Total Carbs 12.35g | 3% |
| Dietary Fiber 0.6g | 2% |
| Sugars 10.68g | 7% |
| Protein 20.05g | 32% |
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