Hungry for more? This recipes was featured in a podcast episode!
This recipe is inspired by the wonderful flavours of Dakdoritang; a sweet & spicy chicken stew. This is a simpler, drier version of this. And can be put on tortillas, over rice or with noodles. Try this 30 minute Three Kitchens Podcast original.
Prep Time: 10 min
Cook time: 20 min
Yield or Servings: 4
6 chicken thighs sliced
1 large onion sliced
3-4 garlic cloves minced
1 tsp sugar
1 tbsp soy sauce
2-4 tbsp gochujang
salt to taste
1/4 cup water
1 tsp roasted sesame oil
Add the chicken, onions, garlic, sugar, soy sauce and gochujang into a bowl and mix.
You can make this ahead of time and let it sit in the fridge to marinate or cook it straight away.
Heat up a large sauce pan. Add some oil.
Pour the marinated chicken into the sauce pan.
Let is sizzle for a couple of minutes
Add water, bring to a low boil, cover and let the chicken cook through. Stir this once in while.
Add salt to taste and cook uncovered until the liquid has reduced and thickened. About 3-5 minutes.
Turn off heat.
Add sesame oil and stir.
Place your tortilla on a warm pan to toast.
Add grated cheese and cooked chicken and spring onions.
Fold your tortilla and toast all sides.
Serve this with sour cream, guacamole and salsa.
Zhuzh it up!
This is a fun alternative to Korean BBQ. Serve this cooked chicken dish with rice, lettuce wraps and fried kimchi on the side. Everyone can have fun assembling their own wraps around the dinner table.