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Spicy Korean Chicken

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“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.”
READY IN:
35mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 12 chicken wings, cut in 2, tips discarded or boneless chicken
  • 1 large onion, sliced
  • 1 green bell pepper, sliced
  • 236.59 ml carrots, cut in 1 inch diagonal slices or 236.59 ml baby carrots, cut in half lengthwise
  • 73.94-88.74 ml soy sauce
  • 0.25 ml black pepper
  • 4.92 ml sugar
  • 59.14 ml water
  • 59.16 ml red pepper paste, (kochujang)
  • 4.92 ml crushed dry red pepper, (Korean kochugaru) (not the kind you put on pizza, found in oriental grocery stores)

Directions

  1. Boil wings in pot until blood no longer visible.
  2. Drain.
  3. Mix ingredients together and bring to boil.
  4. Cover and let simmer over Med heat for 15 minutes, stirring occasionally.
  5. Cook until carrots reach desired tenderness.
  6. Serve with sticky white rice.

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