One of the recipes which really interested me in the latest Cooking Light Best of series (this one being the best of 2013) was this spicy Korean chicken dish. The photo looked amazing! The recipe used a special ingredient - Gochujang. This apparently is an indispensable Korean sauce based on fermented soybeans and chiles.
The folks at Cooking Light declared:
you'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.
It took us close to 6 weeks and countless visits to Asian markets where one's senses were assaulted before we finally found the Gochujang. Happily we LOVE a challenge so we went from storeto store hunting through poorly organized shelves.
We were even happier when we ate it. This is simple to make (one you have found the key ingredient), relatively quick to prepare, and tastes brilliant! It is spicy - you would not enjoy it if you can take heat. Then again, if you can't take heat you're likely cooking grilled cheese and chicken fingers so that likely is not a worry. :-)
If you enjoy heat in your food and are able to find gochujang give this a try!
Korean Stewed Chicken with Spinach
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water
3/4 cup (1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds
Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.
Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.
While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.