korean braised chicken

Um so it's been a while! a... really long while. anyway, in LA now... last week I wrote some recipes based on Farmbox LA's organic fruit and vegetable delivery box for their weekly newsletter. Finally getting back on the recipe writing and photo taking horse!

Four of the items were kabocha squash, garlic, onion and red cabbage. I thought I'd try my hand at dakkalbi, a popularly overpriced Korean restaurant item served on a giant communal table frying pan and followed up mixed with rice and stir fried to crisp. Basically you can substitute any vegetables... Korean (white) sweet potato, parboiled, green onions, carrot, green cabbage... or add rice cakes or noodles or basically whatever else. We like it topped with some shredded mozzarella - really. It's good! No really!

korean braised chicken
Note: kabocha squash skin is edible! Just be sure to cook it thoroughly

3-4 boneless skinless chicken thighs, cut into bite sized chunks

Sauce:

1 tablespoon Korean red pepper flakes (gochugaru)

2 tablespoons Korean red pepper paste (gochujang)

2-3 cloves of garlic, minced

2 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons mirin, sake, or other cooking wine

¼ teaspoon ground ginger

1 tablespoon vegetable oil

½ onion

¼ red cabbage

½ small kabocha squash, cut in half and seeded

1 tablespoon toasted sesame seeds

2 scallions, sliced thin

1 tablespoon sesame oil

Combine sauce ingredients and toss with chicken.

Slice onion and red cabbage ½” thick. Cut kabocha squash into 1” chunks.

Heat a tablespoon of oil large pan to medium high. Put onion, cabbage, and kabocha squash in the pan along with the chicken and sauce. Add ¼-1/2 cup of water, and let come to a boil. Cook for 10-12 minutes, stirring every minute or two.  If it gets too sticky, add a little water and turn the heat down to medium.

When chicken is cooked thoroughly, add a tablespoon of sesame seeds and continue to stir for another minute. Turn off heat. Stir in sesame oil and scallions and serve with steamed short-grain rice or over noodles.