This is my quick version of the Korean dish Dakdoritang. I serve it with a tangy and easy to make Khimchi and sticky rice or just plain white boiled rice.
700-750 grams chicken skinless on the bone
250 grams sweet potato scrubbed clean, washed and cut into 3 inch pieces with skin on
3/4 cup store bought Gochujang
1.5 tbsp rice wine vinegar
1 tbsp soya sauce
1 ripe pear peeled
1/2 cup finely sliced red onions
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp vegetable oil
1 tbsp sesame oil
Salt to taste
1/2 cup chopped green scallion stems leftover from the Khimchi
FOR QUICK KHIMCHI
This recipe doesn't use Gochujang because its part of the chicken stew recipe.
1 small red cabbage finely sliced
6 green onion bulbs finely sliced
1 teaspoon finely chopped garlic
1 teaspoon finely grated ginger
1/2 cup white vinegar
1 teaspoon sugar
1 teaspoon toasted white sesame seeds
Salt to taste
Puree the gochujang, pear, rice wine vinegar and soya sauce in a food processor. Toss the chicken and sweet potatoes in it and let sit covered and refrigerated overnight.
Combine ingredients for quick Khimchi and let sit refrigerated overnight. Salt just before you serve it.
Heat sesame and vegetable oil in a large pressure cooker or a stove to cooker pot on high heat.
Saute onions until soft and wilted, add garlic and ginger paste and saute again until fragrant.
Add the chicken and the marinade. Toss well. Pressure cooker on a. slow flame for 2 whistles or cook
at 190F for 2 hours until potatoes and chicken are tender. Add salt to taste.
Serve with sticky rice or plain boiled white rice and top with Khimchi.