Korean Sesame Chicken And Potatoes Food

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, and garlic. Pour in water and soy sauce, and stir in sugar and hot pepper paste.
• Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.

JJIMDAK (KOREAN BRAISED CHICKEN)

Steps:

• Soak the starch noodles in warm water for about 30 minutes while preparing the other ingredients. Drain well before using.
• Clean the chicken and cut into small pieces. Trim off excess fat.
• Cut the potatoes in chunks (about 1-1/2 inch) and soak them in water while preparing the other vegetables. Cut the carrot, mushrooms, and onion into bite-sized pieces.
• Add the chicken pieces to a large pot. Pour 3 cups of water over the chicken. (You should reduce the amount of water if not using the noodles.) Add the sauce ingredients except sesame oil and seeds. Bring it to a boil over high heat, uncovered, and continue to boil for about 10 minutes. Skim off the foam.
• Add the potatoes, carrot, mushrooms, onion, dried whole red chili peppers if using, garlic and ginger. Cover, and cook for 8 to 10 minutes. You may see that there still is a lot of liquid, but the potatoes and starch noodles will soak up a lot of the liquid.
• Gently mix in the green chili peppers (or jalapenos), scallions and starch noodles, and continue to cook, uncovered this time, for an additional 3 minutes. Stir in the sesame oil. Garnish with the sesame seeds to serve.

SPICY KOREAN CHICKEN STEW

Steps:

• Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.
• Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.
• Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.
• Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
• Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
• Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix 1 tablespoons corn starch with 1-2 tablespoons cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let bubble shortly, and remove the pot from the heat.
• Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving.

KOREAN SPICY CHICKEN AND POTATO (TAK TORITANG)

Steps:

• In a large pot over medium heat, mix the chicken, potatoes, carrots, onion, sugar, ginger and garlic.
• Pour in water and soy sauce, and stir in sugar and hot pepper paste.
• Bring to a boil, reduce heat to low, and simmer 45 minutes, until chicken juices run clear, vegetables are tender, and liquid has thickened.
• You may also cook this in the crock pot for several hours.
• The liquid will thicken as it cools.
• Enjoy!

KOREAN CHILLI, SESAME & HONEY CHICKEN

Steps:

• Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
• Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
• Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.