It started with world cup years ago but now my family has added the Olympics. In honor of the big events and in an attempt to feel more apart of them we try to cook at least one dish from the home country. The opening ceremony for the winter Olympics is this Friday and as luck would have it, Korean food seems to be seriously spicy which is completely welcome in south Louisiana!
NOTE FROM MARGIE: I am tweaking this recipe in order to use an Instapot/Pressure cooker.
Ingredients
Marniade:
- 1/4 cup soy sauce
- 3 tablespoons gochujang (Korean hot pepper paste) (This is super hot, I used only 1 Tbsp)
- 1 tablespoon brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons sesame oil
- 1 1/2 teaspoons minced fresh ginger root
- 1/2 teaspoon chile powder
- 2 tablespoons vegetable oil, divided, or as needed
Stew:
- 2 skinless, boneless chicken breasts, cut into 1-inch cubes
- 3 carrots, peeled and thickly sliced
- 2 potatoes, peeled and diced
- 1 leek, trimmed and thinly sliced
- 1 small onion, cut into 8 wedges
- 1 habanero pepper, seeded and minced
- 2 cups water, or as needed
Directions
- Combine soy sauce, paste, brown sugar, garlic, sesame oil, ginger, and chile powder in a medium bowl for the sauce.
- Heat 1 tablespoon vegetable oil in the pot. Add chicken and cook until lightly browned on both sides. Remove chicken and place in the bowl with the marinade (toss to coat.)
- Saute onion in the pot until translucent. Stir in carrots, potatoes, leek, and habanero pepper and cook until fragrant, about 1 minute more.
- Pour water into stockpot, stir in chicken and marinade, set pot to "12 minutes poultry".
- Serve over rice or noodles!