• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Dak Cochu Jang Boekum (Chicken in a Hot Chili Sauce)

  • Recipe Submitted by on

Category: Korean, Poultry

 Ingredients List

  • 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.

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