It’s really quite easy.
It’s a crock pot recipe.
I have to tell you I don’t do a lot of crock pot cooking. I have a few recipes that I find it works great for, but I don’t think I will be making a cake in mine anytime soon.
It’s like the microwave, it has it’s place in the toolbox but it’s not the only tool.
Stews I think are great crock pot recipes.
This one is spicy but you can adjust that as you wish.
Nothing can be much easier than throwing everything into a pot and coming back four hours later to a ready meal. Just some rice and you are done!
3 pounds bone-in chicken parts, cut into small pieces (excess fat remove
10 ounces potatoes, cut into big chunks
2 carrots, cut into big chunks
1/2 large onion, cut into big chunks
- 4 – 5 plump garlic clove
- 2 -3 thin slices of ginger
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon sugar
4 tablespoons soy sauce
2 tablespoons rice wine
1 tablespoon honey or corn syrup
2 tablespoons Korean red chili pepper paste (gochujang)
- pinch pepper
- 2 scallions, sliced on the diagonal
- 1 tbsp sesame seed oil
- 1 tbsp sesame seeds
- Place the chicken and vegetables into the crock pot.
- Mix the ingredients from pepper flakes through pinch of pepper together, and then pour over the chicken and stir to coat.
- Cook on high heat for 4 hours.
- Stir in the scallions, oil and seeds right before serving.
NOTES: adjust the heat as much as you like. And you can use any type of chicken you wish. Boned or boneless is fine too.
SOURCE: Korean Bapsang
- imabonehead: KOREAN CRISPY CHICKEN with Sweet and Spicy Sauce – THE LAST WONTON (thelastwonton.typepad.com)