Today, I introduce spicy and nutritious food made with three of my favorite ingredients: chickpeas, chicken, and stingrays(???). In fact, it is a variant of Dak-dori-tang(????), and it is one of the dishes that captivates the taste buds of Koreans, where you can enjoy a very spicy and deep taste using red spicy Gochujang(???), one of Korea’s essential sauces. In particular, Dak-dori-tang is easy to make and everyone likes it, so it is a dish commonly eaten as a side dish with alcohol in the cold winter of Korea, or as a spicy (?) food to soothe the stomach.
Speaking of gochujang sauce, which is an essential condiment, this hot chili paste, which is used as often as Korean soybean paste(??) and Korean soy sauce(??) in Korean cuisine, is not a liquid chili sauce that can be eaten by dipping meat or vegetables.
This gochujang is so thick and rich that it is sold almost in a solid state. Therefore, it may not be eaten right away, and one or two spoons are dissolved in water or vinegar to dilute it before use. It is usually used to add a spicy, deep flavor to soups, noodles, salads and fried rice dishes.
First, boil about 200 grams of chickpeas in advance, cool them, and thaw about 300 grams of frozen stingrays(???). Then, remove the fat from half of the raw chicken and cut it into 1/4 of the size of the palm of your hand. The preparation of the main ingredients is thus easily completed.
Salt and pepper, the most important gochujang sauce already mentioned, are all the seasonings you need to make this spicy and delicious chicken and fish combo soul food dish.
Although it is a variation of dak-dori-tang, the remaining essential(?) vegetable ingredients are spring onions, red onions, and one whole garlic, cut into about 1cm thick. And alo prepare two or three potatoes by cutting them into quail egg size pieces.
First, put the prepared chicken and stingray fish in a pot and pour water until the meat is submerged. When the water boils over medium heat, add a pinch of pepper and 2 tablespoons of red pepper paste paste and dissolve it well in the water.
Stir three or four times with a spoon to dissolve the paste in the boiling water. Then, after 20 to 25 minutes, when the chicken and stingray are almost cooked, put the chickpeas, potatoes, onions, and garlic together in a pot and simmer for another 20 minutes.
At that time, taste the soup, and if it is bland, add salt little by little. Finally, when the heat is turned off, chopped spring onion is added so that you can feel the delicate green color as a garnish, and fresh herbal scent.
Chicken with the spicy taste of gochujang is very delicious, and above all, you won’t know how delicious the stingray is unless you try it. It has a fishy smell peculiar to stingrays, but it is full of umami flavor with the seasoning of gochujang paste.
In particular, the texture of the stingray is gently peeled off and is so soft that even people with weak teeth can enjoy it. The taste of the red soup is so rich, deep, and very flavorful. That much I like the spicy and thick taste of the soup, so I almost drink it instead of scooping it out with a spoon. When I saw that I ate more than half of the pot by myself in an instant, I smiled happily. ???? ????
Today, how about making a hearty soul food dish at home that is very simple, easy to make, and full of nutrients, spicy and deep flavor that Koreans love! It is so delicious that you can eat it with shiny white rice in a small stainless steel bowl, or eat it as it is without having to eat rice because chickpeas are in it, so it is perfect for a full meal. Living in a hot country like Malaysia, I sweat a lot while eating spicy and hot chicken soup, so I feel so good because I feel naturally detoxified. That is, there is an effect of one stone and two birds.
<Ingredients>
300 g of stingray
half chicken
200 g of chickpeas
Korean gochujang paste
2~3 potatoes
spring onion
red onion
whole garlic
salt
pepper
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