this dish = comfort food. when i was in college and would go home for breaks, i would often ask my mom to make this dish for me. the combination of the chicken, potatoes, onions, and red pepper paste stew, all over rice, is amazing 🙂
my mom doesn’t have an exact recipe, so i followed this. we didn’t have Korean hot pepper flakes (aka gochugaru), which is more coarse than red pepper powder (used to make red pepper paste), but not as flakey as the crushed red pepper flakes that you would put on your pizza. i did, however, have red pepper powder and some Trader Joe’s crushed red pepper flakes, so i used those instead. we also had 3 lbs of chicken drumsticks (instead of 2, as in the recipe) so i took some liberty with the measurements for the ingredients. the cooking method was exactly the same though 🙂
for the stew:
- 1/4 cup light soy sauce
- 1/8 cup red pepper powder
- 1/8 cup TJ’s crushed red pepper flakes
- 3/8 cup minced garlic
- 3/8 cup red pepper paste
- 1 1/2 Tbs brown sugar
1) place the chicken drumsticks (3 lbs) in a large and deep pan so that all the pieces fit and are not stacked on top of each other. combine all of the above ingredients in a bowl and then dilute with 2 1/2-3 cups of water. pour over the chicken. chop 3 onions into quarters and place between and on top of the chicken. boil on high for 20 minutes with the lid covered.
2) add 3-4 potatoes, peeled and cut into large chunks, to the pot. make sure they are nicely submerged in the liquid. add a chopped serrano pepper. boil on high for 20 more minutes, again with the lid covered.
3) remove the lid and continue cooking for 3-5 until some water evaporates and the sauce thickens. chop some fresh green onion and sprinkle on top when read to serve!
this was SUPER delicious! kevin liked the stew/sauce so much that last night, while he was studying, he had some potatoes and sauce over some rice 🙂 the color of the stew was a little darker red than my mom’s…not sure why. it also had a LOT of kick (super spicy) but still good. next time i think i’ll add some carrots (i just got lazy). it’ll be interesting to also see how it tastes using different red pepper paste AND the Korean hot pepper flakes.
kevin suggests that the next time we make pulled pork, instead of using chipotle peppers with adobo sauce, we use red pepper paste instead! maybe we’ll cook the pork in some coke instead of Dr. Pepper and see how that tastes? for another time 🙂
alice in cook-ING land 