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Composition for Spicy Korean Chicken Hot Pot (Daktoritang):
- Require for Marinade for the chicken:
- Give 1 pinch for of each Salt and pepper
- Prepare 1 tbsp Sake
- Take 1/2 tsp - Lemon juice (or vinegar)
- Provide 1 for whole Chicken (400 grams)
- Need 2 - Potatoes
- Give 1/2 Carrot
- Make ready 1 - Onion
- Get 1 of Japanese leek
- Prepare 1 each Chili peppers (green and red)
- Make ready 1200 ml - Water
- Need 1 Katakuriko with water (1:2 ratio mixture)
- Need - Seasonings:
- Need 3 tbsp of Gochujang
- Provide 5 tbsp Soy sauce
- Provide 2 tbsp for Mirin
- Provide 1 tbsp - of each, Honey, sugar and grated garlic
- Make ready 1/3 tbsp for Ginger (grated)
- Take 1 tsp Sesame oil
- Give 1 of Salt (to taste)
Spicy Korean Chicken Hot Pot (Daktoritang) start cooking:
- You can use any part of the chicken you like but I prefer meat with bones. I used a whole chicken this time.
- Cut the chicken into big bite sizes and marinate for at least 10 minutes. Parboil the chicken pieces in boiling water.
- Cut the vegetables into bite sizes and combine the seasonings.
- Rinse the boiled chicken to remove the excess fat.
- Pour over 6 cups of water and the seasonings into a pot and bring to the boil. After coming to the boil add the carrot, onion and potatoes. Cook over a law to medium heat.
- After 10 minutes add the chicken and simmer over a low to medium heat.
- After the soup is reduced to 2/3 add the Japanese leek and simmer.
- After the soup is reduced to half, add the katakuriko with water and stir well. Add the chilis, stir, and it's ready to eat!
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