MMMMM----- Meal-Master - Recipe via MMFIND (uf) v0.95
 
       Title: DAK COCHU JANG BOEKUM (CHICKEN IN A HOT CHILI SAUCE)
  Categories: Chicken, Korean
       Yield: 6 Servings
 
       2 lb Chicken parts; loose skin
            -& fat discarded
       5 tb Sugar
       1 tb Garlic; chopped
       1    Scallion; chopped
       1 tb Ginger, fresh; chopped
       2 tb Soy sauce
       5 tb Gochu jang; hot fermented
            -chili paste
       2 tb Korean sesame oil
       2 tb Toasted sesame seeds
     1/2 c  Water
 
   “Koreans in the southern part of the country like salty and chili-hot
   foods. The cities of Kwangju and Chongju in the southwest Korea,
   where I spent some culinary research time, are centers for this hot
   salty dish.”
 
   1. Cut the chicken into 3-inch pieces. Divide the wings. Mix the
   parts with the sugar and marinate for 1 hour or more (the sugar is a
   tenderizer).
 
   2. Mix together all the other seasonings -- garlic, scallion, ginger,
   soy sauce, gochu jang, sesame oil and sesame seeds. Mix well, add to
   the chicken, and marinate for another hour.
 
   3. Pour the 1/2 cup of water into a pan and bring to a boil. Add the
   chicken and marinade and simmer, covered, over low heat for about 1/2
   hour, which is enough to cook the chicken and evaporate nearly all
   the liquid. Stir the mixture once or twice during this process.
 
   Serve warm with rice, salads and kimchi.
 
   Source: “The Korean Kitchen” by Copeland Marks
 
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