Spicy Korean Chicken Stew Recipe

Spicy Korean Chicken Stew Recipe
Dakdoritang

Serves 4

Ingredients
    1 whole chicken cut up to pieces, skin removed
    2 large carrots, diced to 1 to 1-1/2 inch size piece
    1 onion, diced
    1 lb potato, pealed and diced to large bite size chunks
    2 green chilies, sliced
    2 green onion, chopped
    2-3 cups sea kelp stock

To make the sea kelp stock, put a piece (about the size of your hand) of dried sea kelp (aka konbu) in a small pot with 4 cups of water. Bring to boil first, then simmer for 5 minutes over low heat. Discard the sea kelp and you will get golden sea kelp stock ready to use.

For the seasoning paste:
    3 tablespoons Korean chili paste
    3 tablespoons Korean chili flakes
    4 tablespoons soy sauce
    2 tablespoon Korean soy sauce for soup
    1 tablespoon oyster sauce, optional
    1 tablespoon honey
    3 garlic cloves, minced
    1 teaspoon pureed ginger
    2 tablespoon rice wine, optional
    2 teaspoons sesame oil

Directions

1.  In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet. Pour the sea kelp stock over the chicken to barely cover them,about 2-3 cup. Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.

2. Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes. Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.

3. If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes. Add the green chilies and green onion at last to toss. Serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Spicy Korean Chicken Stew

Clam Stew Recipe

Clam Stew Recipe
Jogaetang 조개탕

Serves 4

Ingredients
    1 kilogram (a little more than 2 pounds) clams
    5 ounces Korean radish (or daikon), sliced thinly: 1 inch x 1 inch x 1/8 inch thick
    1 small onion (about ¾ cup), sliced
    2 garlic cloves, minced
    5 large dried anchovies, guts and heads removed
    1 green chili pepper, chopped
    1 green onion, chopped
    a pinch of ground black pepper
    1 teaspoon sesame oil
    water

Directions
1. Rinse the clams in cold water and pick out any opened clams, which are dead. Scrub them in cold water and rinse a few times until clean. In a bowl, stir 1 tablespoon salt into 4 cups of water. Add the clams and cover. Keep in the fridge for at least 2 hours.

2. Strain the clams and rinse and drain in cold water a couple of times. Strain again. Put the radish, onion, garlic, and dried anchovies in a shallow pan or pot. Add 3 cups of water. Cover and cook for 20 minutes over medium high heat until the radish looks a little translucent and the broth looks slightly amber in color.

3. Take out the anchovies with tongs or chopsticks. Add the clams and cover. Cook until all the clams start opening. Open the lid and move opened clams to the top of the soup, and unopened to the bottom so that unopened clams get cooked in the hot broth. Ladle some broth from bottom to top to keep everything well seasoned.

4. When the all clams are opened, sprinkle the chopped green chili pepper and green onion. Remove from the heat and add some ground black pepper and sesame oil. Serve with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Clam stew

Winter Melon Beef Stew Recipe

Winter Melon Beef Stew Recipe

4 servings

Time: 35 minutes 

Ingredients

-1/2lb beef (cubed)

-1/4 winter melon (remove seeds, cubed)
-1/2 tbsp soy sauce
-1/2 tbspsalt
-3 tbsp mirin
-2 tbsp sugar
-4 tbsp soy sauce

-2 cups dashi soup

Directions

1. Mix the beef and spices for beef (sake, soy sauce and salt) in a bowl
2. Mix the spices for the soup in a bowl (dashi soup, sake, soy sauce, sugar and mirin)
3. Heat cooking oil in a sauce pan and stir beef for 5 minutes then add winter melon,
4. Add mixed spices for soup.
5. Skim the soup, then boil it for 15 minutes over medium heat then turn it to low and simmer another 15 minutes. 

Serve and enjoy this delicious Authentic Japanese Food Recipe – Winter Melon Beef Stew