찜닭 (Korean Braised Chicken in Spicy Soy Sauce)
While there are many restaurants in Seoul that offer variations on this dish, if you make it at home, you can (1) control the level of spiciness, (2) pick what kind of chicken goes in and (3) control the ratio of noodles to other stuff.
Chicken & Marinade
- 300g chicken thighs, cut into bite size pieces
- pinch of salt, pepper and 1 teaspoon of mirin to marinate chicken
- 3 tablespoons soy sauce (간장)
- 2 tablespoons mirin (미린)
- 1 tablespoon brown sugar (흑설탕)
- 1 teaspoon honey (꿀)
- 2 teaspoons ground garlic (마늘)
- 1/2 teaspoon ground ginger (생강)
- 1 teaspoon sesame seed oil (참기름)
- ground black pepper to taste (후춧가루)
- 1/2 cup water
- 1 tablespoon vegetable oil
- 2 small potatoes (감자), cut into large chunks
- 1 medium onion (양파), cut into large chunks
- 1 small carrot (당근), sliced
- 2 dried red peppers (건고추)
- 1 red chili pepper (고추), sliced
- 100g dried long rice noodles (당면)
- 1 stalk leek (대파), sliced thinly
- In a small bowl, marinate chicken with salt, pepper and mirin for about 10 minutes.
- Boil a pot of water and cook the chicken for about 3 minutes. Dump water and set aside the chicken.
- Heat a large work with oil and stir in potatoes, onions and carrots. Add sliced chili peppers and chicken and stir about 5 minutes. As it cooks, prepare sauce mixture.
- Add sauce mixture, then cover the pot. Simmer for about 40 minutes, stirring occasionally.
- In the meantime, boil long rice noodles for about 5 minutes, wash and drain.
- Stir in cooked long rice noodles and sliced leek and simmer for another 10 minutes more. Serve with hot rice on the side.
Notes & Tips
Annie's Notes: Chicken thighs are from Costco. They sell them boneless and conveniently divided into 300g packages. I normally freeze them, then move them to the refrigerator the night before as needed. Use lowest setting on the stove to slowly simmer this dish.