Fast Fast Korean Cooking with your host Dan Gray: Daktoritang, Spinach Side dish, and Bean Sprout Side Dish

Here's a new project that I've been working with my filmmaker friend, Jin Min. Check out the video to watch me make 3 Korean dishes. In this first video I make Daktoritang: a Spicy Braised Chicken Dish; Spinach Side Dish; and Bean Sprout Side Dish.

Here are the recipes for the 3 dishes:

Spicy Braised Chicken: Daktoritang


10 oz Boneless Chicken
1 Small Potato
1/3 Carrot
1/3 Onion
2 Tablespoons Gochujang (Korean pepper Paste)
1 Clove of Garlic
½ Green onion
1/3 tsp ginger
½ tsp sesame oil
½ to 1 cup of water
Salt & Pepper To Taste


1. Make the gochujang sauce. Mix in the minced garlic, ginger, and sesame oil.
2. Peel potato and carrot, cut into bite size pieces.
3. Roughly slice the onions.
4. Season the chicken with salt and pepper.
5. Crush a clove of garlic and thinly slice the green onions.
6. In a hot pan sear the chicken and combine all the vegetables except the green onions.
7. Add water and let it simmer for about 25 minutes, until the vegetables are cooked and the sauce has thickened. Add water as necessary.
8. Serve with rice.

Cooked Bean Sprout Salad: Kongnamul

Ingredients (Yield: 1 Serving)

4oz Bean Sprouts
½ tsp minced garlic
1 tsp sesame oil
½ tsp chopped green onions
½ tsp toasted sesame
salt to taste


1. Wash the bean sprouts and drain them.
2. Blanch them in boiling water for 20 seconds.
3. Drain them.
4. Mix in the minced garlic, chopped green onion, salt, and sesame oil.
5. Sprinkle sesame seeds (optional).

Cooked Spinach Salad: Sigumchi namul


5 oz Spinach
½ tsp Minced garlic
½ tsp soy sauce
1 tsp sesame oil
½ tsp salt


1. Wash and rinse the spinach in cold water.
2. Blanch the spinach in salted boiling water for 20 seconds, then submerge them in cold water.
3. Squeeze the blanched spinach to remove excess water. 4. Combine with minced garlic, soy sauce, sesame oil.

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