Ingredients
-
12
-
1
-
1
-
1
-
5 - 6
-
1
-
1
-
1/4
-
4
-
1
-
-
-
-
-
Directions
Spicy Korean Chicken, This was one of my favorite dishes growing up…mom would make it at least once a week. Sometimes she would add potato cubes and fresh ginger, but this is the way we preferred it. I’m not sure what the proper name for it is, sorry! If boneless chicken is used, you can skip the first step, that is only done to discard extra fat from the skin., The Korean name for this dish is Dak Dori Tang. I was born in Korea and spent 3 years there as an adult between the 2 Air Force Bases there. You can find this in Korean restaraunts in the US and throughout Korea in the hibachi style/cook in front of you restaraunts. You can also add the clear noodles to the potatoes, and carrots! Definitely one of my favorites!, This is my second recipe to use on this site. My wife is Korean and I think she was a bit shocked at how good it tasted. In the past I have just guessed at ingredients and did OK. It’s nice to have a site like this that allows people to vote on how good something is. A recipe is a recipe is a recipe and I am sure nobody puts one up thinking it is trash. This system and this dish is perfect. Thanks.
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Steps
|
1
Done
|
Boil Wings in Pot Until Blood No Longer Visible. |
|
2
Done
|
Drain. |
|
3
Done
|
Mix Ingredients Together and Bring to Boil. |
|
4
Done
|
Cover and Let Simmer Over Med Heat For 15 Minutes, Stirring Occasionally. |
|
5
Done
|
Cook Until Carrots Reach Desired Tenderness. |
|
6
Done
|
Serve With Sticky White Rice. |
