Spicy and Sweet Stir-fried Korean Green Peppers with Chicken
#MatnamuiGwangjang #StirFriedGreenPeppersWithChicken #SoySauce #ChineseSoySauce #BeginnerRecipe
This is the Stir-fried Korean Green Peppers with Chicken recipe that was featured twice on ‘Matnamui Gwangjang’ (A Place of Connections). Sung Si-kyung mentioned it as a surprisingly simple yet unique chicken dish. This recipe is not a traditional stew-like ‘dakbokkeumtang’ as it has very little sauce, making it more of a stir-fry. Unlike typical versions, it omits potatoes and carrots, focusing solely on chicken, onions, and Korean green peppers for its flavor. Dried chili peppers are added for color and spice, but you can substitute them with Cheongyang peppers or whole dried red chilies if unavailable. Vietnamese chili peppers also work well. The key to the seasoning is a combination of regular soy sauce and Chinese soy sauce (specifically ‘nochu’), highlighting the delightful taste of the Korean green peppers. I’ll guide you through this delicious chicken stir-fry in detail, making it easy for beginners!
Main Ingredients
- Chicken wings 600g
- Chicken pieces for stew 1kg
- Milk 1L (for tenderizing and removing gamey odor)
- Soju 2 Tbsp (for blanching and removing odor)
- Whole peppercorns 1 Tbsp (for blanching and removing odor)
- 1 Onion (cut into large pieces)
- Korean green peppers 600g (stems removed, cut into 2-3 pieces depending on size)
- Sugar 2 Tbsp (adds smoky flavor and sweetness)
- Nochu (Chinese soy sauce) 2 Tbsp (adds deep umami)
- Soy sauce 4 Tbsp (for basic seasoning and color)
- Crushed red pepper 2 Tbsp (adds spiciness, adjust to taste)
- Scallion 4 Tbsp (cut into large pieces)
- Garlic cloves 10 pcs (whole)
- Grated ginger 1 tsp (removes odor and adds aroma)
- Natural Seasoning Broth 700ml (or chicken broth, water)
Cooking Instructions
Step 1
Prepare the chicken wings and chicken pieces for stew. Cut the stewing chicken into bite-sized pieces.
Step 2
Soak the chicken pieces in 1L of milk for at least 1 hour. Milk effectively removes the gamey smell of chicken and helps tenderize the meat. After soaking, rinse the chicken thoroughly and pat it dry.
Step 3
Remove the stems from the Korean green peppers and wash them. Ensure they are completely dry. Cut the peppers into 2 or 3 large pieces, depending on their size. Cutting them larger helps them maintain their shape and absorb the sauce better during stir-frying.
Step 4
Cut the onion into large pieces, similar in size to the chicken pieces (about 3-4 cm). Large chunks will prevent them from becoming mushy when cooked.
Step 5
To remove any residual gamey odor and impurities, blanch the chicken. Bring a pot of water to a rolling boil, add the chicken, 1 Tbsp whole peppercorns, and 2 Tbsp soju. Blanch for 2-3 minutes. Drain the chicken and rinse it under cold water, then pat dry.
Step 6
Heat a generous amount of oil in a pan over medium-high heat. Sear the blanched chicken pieces until they are golden brown on all sides. This searing locks in the juices, ensuring a more tender and moist texture.
Step 7
Once the chicken is partially cooked, add the large-cut scallions, whole garlic cloves, and crushed red pepper to the pan, stir-frying together. If you have dried chili peppers, cut them into 3-4 pieces and add them for extra flavor and color. (I used crushed red pepper as I didn’t have dried chilies.) Now, add 2 Tbsp of sugar and stir-fry until the sugar melts, allowing it to caramelize and develop a delicious smoky aroma and intense umami.
Step 8
After stir-frying the ingredients briefly, pour 2 Tbsp of Nochu (Chinese soy sauce) around the edges of the pan. This adds a unique aroma and deep savory flavor. Next, add 4 Tbsp of regular soy sauce and stir-fry everything together. The sizzling sound as the soy sauce hits the hot pan indicates the development of a wonderful smoky flavor.
Step 9
Pour in 700ml of the natural seasoning broth (or chicken broth, or water). Bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer until the liquid has reduced by about two-thirds. This slow simmering allows the flavors to penetrate deep into the chicken.
Step 10
When the sauce has thickened, add the pre-cut Korean green peppers. These peppers cook quickly, so adding them towards the end prevents them from becoming too soft and mushy, retaining a pleasant bite.
Step 11
Continue to simmer until the sauce coats the ingredients with a rich, deep soy sauce color. Stir occasionally to ensure the peppers are well-coated.
Step 12
And there you have it! A delicious Stir-fried Korean Green Peppers with Chicken, featuring tender, soy-glazed chicken and the star ingredient: the Korean green peppers, perfectly coated in the savory-sweet sauce. The peppers are truly the highlight, complementing the rich soy sauce beautifully. The depth of flavor from the chicken broth further enhances this delightful dish, making it a perfect side dish or a savory snack. Enjoy!
