recipe: spicy chicken stew (dakdoritang)

Homemade food is best… so what can I cook today? I took this week off from work to clean my junk out in the garage. So the least I can do is have homemade dinner ready for the hubster when he gets home from work. There was a packet of drumsticks frozen in the freezer leftover from our last bbq. I defrosted it over night in the fridge and now it’s ready to be used!

ingredients:
1-1.5 cups sea kelp stock (bring 1 piece of sea kelp in water to boil and simmer for 5 minutes) or use 1-1.5 cups of water
4-5 chicken drumsticks
1 large or 2 small carrots, 1-1.5″ pieces
1/2 large onion, diced
1 potato, big chunks
1 green pepper
1 green onion, cut diagonally
2 garlic cloves, whole
*2 garlic cloves, minced
*1/2 teaspoon on puréed ginger or 1 thinly sliced ginger

sauce:
1-1.5 Tablespoon gochujang
1-1.5 Tablespoon gochugaru
2 Tablespoon soysauce
1 Tablespoon honey
1 Tablespoon gukganjang (optional)
1 Tablespoon rice wince (optional)
pinch of pepper (optional)
*minced garlic
*puréed ginger

seasoning:
1 teaspoon sesame oil
1/2 teaspoon sesame seeds (optional)

directions:

1. in a medium pot, make the sea kelp stock
2. combine the sauce ingredients together, coat the chicken with the sauce
3. in a heated saucepan or a pot, place the drumsticks and pour sea kelp stock and bring to boil. Let it simmer in medium heat for 15 minutes, covered.
4. add the vegetables (all ingredients except green pepper and green onion), carrots, onion, potato, garlic cloves, and ginger slices. Continue to cook in medium heat for another 15 minutes, covered.
5. remove the lid and cook for another 10 minutes or so to reduce the stock.
6. add the green pepper, green onion, sesame oil and sesame seed right before removing from heat.
7. serve with a bowl of rice.

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