By Mina Kim
The days of double-digit temperatures have passed, and as we confine ourselves to a single room at home, we mustn’t forget that good eats should never be limited by the seasons. When it comes to seasonal foods, nabe (なべ 鍋) is a personal favorite of mine. Nothing will shake the cold like sitting under your kotatsu with a gigantic pot of scrum-didily-umtious nomnoms in front of you. There are all sorts of nabes, and I hope you try as many as you can. However, today I would like to introduce you to a Korean-style SPICY chicken nabe.
4 cloves minced garlic*
1-1 ½ pound chicken
2 cups water
1 handful cut leek (optional)
*add a bulb of garlic if desired
2 tablespoons gochujang (Korean chili paste)
2 tablespoons sugar
¼ cup soy sauce
1 tablespoon chili flakes (optional)
1 tablespoon miso (optional)
4 cloves minced garlic
2 tablespoons sesame seed oil (goma abura)
a few shakes of salt and pepper
- Wash and peel all vegetables. Roughly dice them into bite-sized pieces. Mince all garlic.
- Wash and cut chicken into preferred eating sizes.
- Place all vegetables at the bottom (excluding half of the garlic) and place chicken on top.
- Mix all seasoning ingredients together into a paste. Spread paste on top of the chicken.
- Pour 1-2 cups of water into the pot. This is so that the food doesn’t burn. If you want your nabe more soupy than stewy, double the amount of water and add extra seasoning.
- Let everything boil with the lid closed on high for about 10 minutes, then cook on med-low for about 30 minutes or until chicken is done. In the last 5 minutes or so, add cut leek (optional). If it appears to need more water, feel free to add more.
Best to eat it with rice as it is very savory and can be a bit salty to eat on its own. I don’t put miso in my nabe, but if gochujang is too spicy for you, try doing half miso. You can find gochujang at any supermarket or international store. Try to buy the one in a red plastic tub rather than the tube for a more authentic Korean taste. Happy eatings!
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