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
INGREDIENTS (YIELD: 1 SERVING)
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
COOKING DIRECTIONS
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
COOKING DIRECTIONS
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
INGREDIENTS (YIELD: 1 SERVING)
5 oz Spinach
½ tsp Minced garlic
½ tsp soy sauce
1 tsp sesame oil
½ tsp salt
COOKING DIRECTIONS
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.
Great job Dan! ^________^
ReplyDeleteWOW! Look at that kitchen! I'm jealous. You got four burners and an oven? big sink too. man, I gotta move outta this dump...
ReplyDeletenice video. for better tasting dakdoritang, i'd suggest adding a bit of soy sauce and a spot of soju (or beer) to deepen the flavour.
ReplyDeleteI agree with Helen about adding soy sauce and soju. I also prefer chicken pieces with bones but that's a personal preference. You should submit this to Arirang TV because you would greatly improve their cooking shows. I think people want to make simple everyday Korean dishes easily. Great job.
ReplyDeleteNot my style (I'm southern Korean)...
ReplyDeleteThoroughly dry chicken pcs.
Coat w/rub: 3 Tbsp Korean cayenne, 1/2 tsp salt, 1 tsp sugar, minced garlic and 1/2 tsp dry mustard. In enameled pot, heat 3 Tbsp hot sesame oil until shimmering. Sear chicken. Remove, reduce heat, and cut 1 med. onion in 1/4" circles. Lay in the bottom of the pot. In a large bowl, mix: 2 Tbsp of gochujang, 1/2 tsp salt, remaining veggies cut in 1/2" pieces, 1 Tbsp of corn syrup until thoroughly coated. Add chicken and mix lightly. Pour into pot on top of the onions. Gently add 21/2 c. of water by using side of pot. Bring to boil. Hard simmer for 7 mins. Gently ladle sauce over doritang and cook for another 10-12 mins. Serve and eat the chicken wrapped in the long onions ribbons with veggies.
I would not recommend soy sauce, but if you must, I would add to veggies only and reduce corn syrup in half. I hate how the ss flavor can sit on top of the meat. Best used for marinading.
ReplyDelete