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Dakdoritang

a bunch of recipes I've found which are not bad and vive decent results

We tend to throw everything in the wok at the outset - potatoes and carrots with the chicken till it boils and then add the onions once you start it simmering, leeks about halfway through

1 Kg Chicken Pieces (on the bone) cut into bite sized portions
4  Cups  Water
400 Grams Potatoes cut in 4cm chunks
200 Grams  Carrots, quartered lengthwise, halved across
3 ea Jujubes (dried red dates) - not essential
3 ea Medium Onions - each cut in 6 wedges
100 Grams Leek, white part only, thinly sliced
1 ea Large Green Chili, seeded and sliced
1 ea Large Red Chili, seeded and sliced
Salt to taste
2 tsp sesame oil (use korean brand)
sesame seeds to garnish
Sugar to taste
Spicy Chicken Stew Marinade
1/4 Cup Light Soy sauce (60ml)
2 Tbs Gochujang (korean chili paste)
2-3 tsp Gochujaru (korean chili flakes)

1. Heat a wok, then add chicken to the dry wok, and stir over medium heat for 2 minutes. Transfer to a bowl. Prepare marinade by combining all ingredients, stirring well, and pour over chicken - stirring to mix well.

2. Marinate 5 minutes. Transfer chicken and marinade to pan; add water.

3. Bring to a boil, cover, lower heat and simmer for 15 minutes

4. Add the potatoes, jujubes (if using) and carrots and simmer until tender - 20-25 minutes - stirring several times

5. Add onions, leek, chilies and simmer 5 minutes

6. Add salt and sugar to taste and sprinkle with sesame seeds

Tips
I tend to do everything in the wok. I seal the chicken pieces then take off the heat. Mix marinade in the wok with the chicken (saves on washing up)

Add sugar to take the heat off the dish. It will always be spicy but the sugar - maybe 2 or 3 Tbs at most - helps make it more edible

Serve with rice on a flat dinner plate. You can cook it with quite a bit of 'gravy' or if you cook it a long while you can reduce the sauce down.....it depends on how you like it, really

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Maangchi Bulgogi Jeongol

Bulgogi is a popular Korean dish, which many people translate as “Korean barbeque.” But it is more than that. There are a lot of vegetables, too.This is two recipes, one for bulgogi, a barbecued or grilled beef, and the second one is for bulgogi stew (“jungol”). If you just want a barbecue, stop after making bulgogi from these recipes. If you want to make the stew, first make bulgogi, don’t cook it, and then continue on to the second recipe.

Bulgogi Ingredients:
2 lbs of tenderloin beef
soy sauce, sugar, honey, garlic, pear, onion
ground black pepper, sesame oil and seeds
1 can of beef broth, mushrooms, carrot, green onions
tofu, onion, and green chili pepper.
Bulgogi stew (bulgogi jungol)
marinated bulgogi (the recipe from above), mushrooms, green onions, tofu or noodles, and green chili pepper.

Bulgogi

1. Make marinade sauce for 2 pounds of beef by mixing following: ½ cup soy sauce, 1 ts ground black pepper, ¼ cup sugar, 12 cloves minced garlic, 1 medium size onion (crushed), 1 small size of pureed Asian pear, ½ cup of water (can be replaced with cooking wine), and 1 tbs of honey.

2. *tip: Using a food processor is very convenient.

3. Prepare a large stainless bowl and pour the marinade sauce in it.

4. Slice the beef thinly, against the grain, to make it tender.

5. *tip: Keep the beef in the freezer for a few hours beforehand, then it will be easier to cut.

6. Place the sliced beef into the marinade and add 1 or 2 tbs of sesame oil and some toasted sesame seeds. Mix it by hand and keep it in the refrigerator for at least 3 hours.

7. After 3 hours, you can grill the meat on charcoal bbq, broil it in oven, or grill it on pan.

Jeongol

1. Prepare a big shallow skillet. Place colorful vegetables (mushrooms, carrot, and green onions cut into bite-size pieces) round the outside with tofu, and place the bulgogi in the center.

2. Cut up a green chili pepper and place it on top of the bulgogi on the skillet.

3. Mix 1 can of beef broth and 1-2 cans of water and add on the skillet.

4. Close the lid and cook it about 5 -10 minutes. Open it to spread the bulgogi around, and then close the lid again

5. Cook another 5-10 minutes over high heat and serve it.

6. *tip: To eat it, use a serving spoon or dipper to fill individual bowls of the stew

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Sam gye tang (Chicken soup with ginseng)

1 small chicken
3-4 roots in sam (jinseng)*
4-5 bam (chestnut)*
6-7 dae choo (Chinese date)*
1/3 cup sweet rice*, washed and drained
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt
pepper
* You can purchase "Sam Gye Tang Package" contains all 4 ingredients in Korean market.

1. Clean the chicken inside and out.

2. Trim any visible fat as much as possible.

3. Wash rice, jinseng, chestnut and dae choo (Chinese date).

4. Stuff inside the chicken with rice and seal.

5. In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger.

6. Pour water to cover the chicken.

7. Bring to a boil and turn down to simmer.

8. Cook about 2-3 hours until the bones fall apart.

9. Skim out the fat on top occasionally.

10. Serve with salt and pepper.

Servings: 4

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Kimchi jjigae (Stewed kimchi)

1 cup kimchi
16 oz pork belly (or any part with fat), thin sliced
2 green onions, slice in a bias
1/2 pack doo boo (tofu)
2 go choo (hot green chili), chopped
2 Tbs go choo jang (Korean chili paste)
1 Tbs go choo ga roo (Korean chili powder)
2 Tbs minced garlic
1 tsp soy sauce
3 cups water
salt
pepper

1. Put a pot on the stove, turn the heat on.

2. Add pork belly, saute for a minute or so.

3. Add go choo jang (Korean chili paste) and cook until meat becomes white.

4. Pour the water, add kim chee.

5. Bring to a boil, reduce to simmer.

6. Add soy sauce, go choo ga roo (Korean chili powder), and garlic.

7. Cook for 20-30 minutes.

8. Add chilies, green oinons, salt and pepper.

9. Cook for another minute.

10. Serve with rice.

Tips
Kim chi jjigae is The most popular stew in korea.

There are many varieties.

You can add beef, tofu, can tuna, vegetables like squash, onion, carrot, etc...

So be creative!