· 1 chicken· 3 cloves garlic· 1 tsp fresh ginger· 3 tbsp Korean chili paste· 3 tbsp Korean chili flakes· 4 tbsp soy sauce· 2 tbsp Korean soy sauce· 1 tbsp honey· 2 tsp sesame oil· 1 tbsp oyster sauce (optional)· 2 tbsp rice wine (optional)· 0.5 oz dried sea kelp (e.g. kombu)· 4 cups water· 1 onion· 2 carrots· 1 lb potatoes· 2 green chilies· 2 green onions· rice for serving
Step 1The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.Step 2Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.Step 3To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.Step 4Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.Step 5Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.Step 6Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.Step 7If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.Step 8Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!