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madbakerThis week's Resolution Recipe: Spicy Gochujang Chicken Stew - for science!
"Loosely based on a traditional Korean chicken stew, this dish is the very essence of full-flavored comfort food."
4 Tbsp soy sauce, divided
2 Tbsp gochujang chile paste
1 Tbsp honey or brown sugar
2 tsp rice vinegar
1/8 tsp gochugaru or red chile flakes
2 lbs boneless, skinless chicken thighs
salt
2 Tbsp veg oil
1 medium onion, chopped
3 medium carrots, sliced in 1/2" rounds
4 cloves garlic, minced (Ha! I used... more.)
2 Tbsp minced fresh ginger
1 lb napa cabbage, thinly sliced (about 8 cups)
1 lb potatoes, Yukon Gold type, cubed
4 green onions, sliced
1/2 cup cilantro leaves and stems, coarsely chopped
In a large bowl, whisk together 3 Tbsp soy sauce, gochujang, honey, vinegar, and gochugaru. Season the chicken all over with salt and add them to the bowl; let them marinate at room temperature while cooking the onion.
Heat the oil in a skillet and add the onion, carrots, and a pinch of salt. Cook, stirring occasionally, until the veg brown and soften, about 7 minutes. Stir in the garlic and ginger and cook until fragrant, about a minute. Stir in 1/2 cup water and bring to a simmer, scraping up any browned bits on the bottom.
Tip mixture into CultPot. Stir in the cabbage and a pinch of salt. Add the potatoes and chicken with all its marinade. Seal the CultPot and cook on high pressure for 10 minutes. Release pressure and stir in remaining 1 Tbsp soy sauce. Taste and season with more salt and vinegar, if needed. Garnish with green onions and cilantro, and serve.
What worked: It was okay, nothing thrilling.
What didn't: A bit bland rather than "full-flavored" as promised - cabbage and potatoes soak up a lot of spice. I could have easily added a lot more chile paste and soy sauce. Cubing the chicken would work better for serving. This may be comfort food, but it's not my comfort.
Will I make it again? Meh, maybe. This is the first dish from this cookbook we haven't thoroughly enjoyed; it may be coincidental that it's the first from the CultPot chapter that we've tried. If I did make it again I'd cube the chicken and marinate for several hours beforehand.
"Loosely based on a traditional Korean chicken stew, this dish is the very essence of full-flavored comfort food."
4 Tbsp soy sauce, divided
2 Tbsp gochujang chile paste
1 Tbsp honey or brown sugar
2 tsp rice vinegar
1/8 tsp gochugaru or red chile flakes
2 lbs boneless, skinless chicken thighs
salt
2 Tbsp veg oil
1 medium onion, chopped
3 medium carrots, sliced in 1/2" rounds
4 cloves garlic, minced (Ha! I used... more.)
2 Tbsp minced fresh ginger
1 lb napa cabbage, thinly sliced (about 8 cups)
1 lb potatoes, Yukon Gold type, cubed
4 green onions, sliced
1/2 cup cilantro leaves and stems, coarsely chopped
In a large bowl, whisk together 3 Tbsp soy sauce, gochujang, honey, vinegar, and gochugaru. Season the chicken all over with salt and add them to the bowl; let them marinate at room temperature while cooking the onion.
Heat the oil in a skillet and add the onion, carrots, and a pinch of salt. Cook, stirring occasionally, until the veg brown and soften, about 7 minutes. Stir in the garlic and ginger and cook until fragrant, about a minute. Stir in 1/2 cup water and bring to a simmer, scraping up any browned bits on the bottom.
Tip mixture into CultPot. Stir in the cabbage and a pinch of salt. Add the potatoes and chicken with all its marinade. Seal the CultPot and cook on high pressure for 10 minutes. Release pressure and stir in remaining 1 Tbsp soy sauce. Taste and season with more salt and vinegar, if needed. Garnish with green onions and cilantro, and serve.
What worked: It was okay, nothing thrilling.
What didn't: A bit bland rather than "full-flavored" as promised - cabbage and potatoes soak up a lot of spice. I could have easily added a lot more chile paste and soy sauce. Cubing the chicken would work better for serving. This may be comfort food, but it's not my comfort.
Will I make it again? Meh, maybe. This is the first dish from this cookbook we haven't thoroughly enjoyed; it may be coincidental that it's the first from the CultPot chapter that we've tried. If I did make it again I'd cube the chicken and marinate for several hours beforehand.
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Date: 2023-09-04 03:35 am (UTC)no subject
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