닭볶음탕 Dakbokkeumtang - Korean Spicy Chicken

I found this recipe just sitting around watching the Bon Appetit channel. There was an episode where a guy had to recreate a dish based only on touch, taste and smell alone. So he was touching and tasting each ingredient and describing it along the way. By the end of the episode, I knew I had to try it. I ran out to the store and bought all the ingredients so I could make it at home. It was even better than I had imagined it would be. The house smelled amazing and I ate left overs for days, the last bite being as good as the first.

Plated Dakbokkeumtang

Ingredients:

- 1 pound Chicken Breasts

- ¼ cup Milk

- ½ teaspoon Salt

- 1 small Apple peeled, cored, and sliced thinly (about 1 cup)

- 8 ounces potato peeled and cut into 1/2 to 1 inch thick bite sized chunks

- 1 medium Onion ~ 1 cup sliced

- 1 Green Chili Pepper chopped

- 2 Green Onions cut into 1 inch long

For seasoning paste:

- 2 tablespoons Soy Sauce

- 1 tablespoon Gochugaru

- 2 tablespoons Gochujang

- 4 Garlic cloves minced

- 1 teaspoon Allspice

How it looks in the pot with the apples (not perfectly peeled)

Cooking:

1. Make 1 inch deep slits into each chunk ½ inch apart.  Transfer them all to a medium bowl and sprinkle the salt over top and in the slits evenly

2. Add the milk to the chicken and marinate in the refrigerator for ~ 30 minutes

3. Combine all the ingredients of the seasoning paste in a small bowl

4. Put a slice of apple in each of the slits in the chicken and transfer into a deep pan or pot

5. Add the seasoning paste over the chicken and add 2 1/2 cups of water

6. Cook covered for 15 minutes over medium high heat

7. Add the potato, onion, chili pepper and gently stir. Cover and reduce the heat to medium and cook for another 15 minutes

8. Add the green onions and turn the heat to medium high and stir until vigorous bubbling occurs. Remove from heat

9. Enjoy!

Cooked Dakbokkeumtang in the pan