A while back, I posted a recipe for 닭도리탕 - "Dak Dori Tang" (or Dak Bokkeum Tang (닭볶음탕), to be PC. It's taboo to use Japanese-derived words when there's a Korean alternative, and Dak Dori Tang is one of them.). I found a better recipe and it tastes good!
You'll need:
2 big pots
food processor or something to pulverize onions with
1-2 pounds chicken
2 medium-size potatoes
1 carrot
1 medium-size onion
3 stalks green onions
1/4 cup chicken broth
3/4 cup water
For the sauce:
1/8 cup Coca Cola or Pepsi
1/2 medium onion
1/8 cup soy sauce
2 "spoons" red pepper paste (고추장)
1 spoon malt or corn syrup (물엿)
1 spoon minced garlic
1 spoon crushed red pepper (고춧가루)
1 spoon soju
1 tsp sesame oil (참기름)
dash of sesame salt
dash of pepper
What I mean by "spoon" is just a spoonful from a regular spoon, like one you would use to eat cereal or soup. Not a dainty one for tea or a massive serving spoon.
I bought a pack of mixed chicken from the Korean market. It's labeled "닭도리탕". You can substitute 4-5 drumsticks, too.
You can substitute a tablespoon of sugar for the malt syrup if you don't have any. You can also leave out the soju if you don't have any or don't want to cook with it, but the soju helps to rid the chicken of an unpleasant boiled-chicken smell.
1. Start boiling water + a couple tablespoons soju in a big pot.
2. While the water is coming to a boil, put half an onion and the Coke into a food processor and pulverize until the onion is broken down into tiny pieces. Add all other sauce ingredients and mix. Set aside.
3. When the water is boiling, drop the chicken in to the water and cover. While the pot comes back to a boil, peel and chop the potatoes, onion, and carrot into large chunks.
4. Once the pot starts to boil again, let it boil for 5 more minutes. After 5 minutes, take the chicken out of the water using tongs and rinse the chicken. Then put it in a new pot that will hold chicken plus all veggies. Toss the water.
5. Add chopped potatoes, carrot, and onion into the pot with the chicken. Add 1/4 cup chicken broth + 3/4 cup water (if no broth, 1 cup water is fine). Add the sauce. Cover and boil on med-high heat for about 10 minutes, or until potatoes are tender.
(Note: At first there seems to be very little liquid, but as the veggies boil it becomes rather soupy.)
6. After about 10 minutes of med-high boiling, reduce to low heat and add chunky pieces (1 inch) of chopped green onion. Cover and reduce for another 15 minutes.
7. Turn off the heat after reducing the liquid, then let stand for about 10 minutes to let the sauce thicken further.
8. Garnish with chopped green onion and enjoy! This dish tastes especially good over rice. You can add other veggies, like Asian radish (daikon, or 무), sesame leaves (use sparingly - the scent is strong), and whole garlic cloves. Voila!
