50 Recipes, #49: Gotchujang chicken stew

[nonelvis]

A Korean spicy chicken stew recipe from my friend peebles. I had to make a couple of alterations so columbina would eat it -- Col dislikes eating meat on the bone, so I used a combination of boneless chicken breasts, chicken drumstick meat, and the drumsticks snapped in half instead of chopping up a whole chicken; also, he has less heat tolerance than I do, so I cut the amount of red pepper and gotchujang (sweet-hot chili paste) in half. I loved it -- it was spicy, savory, and just the right thing for an incredibly cold winter day.

Also, the marinated lotus root I picked up as a side dish? Totally buying that again.

One more recipe to go! I know exactly what I'm making, but it'll have to wait until New Year's Eve.

Comments

[profrobert.livejournal.com]

Can you e-mail or post the recipe (your version -- I'm also anti-bone, and also anti-dark meat)? Clare has been making chicken stews from her sister's recipe, which she and the baby love, but to me is bland and watery (don't tell her I said that part).

[nonelvis]

I've emailed it to you.

[peebles.livejournal.com]

Eating the meat off the bone is one of the best parts!

[nonelvis]

I don't have a problem with that, but columbina is rarely willing to eat food on the bone. (He also won't eat salt and pepper shrimp with the shell on! WTF?)

[columbina.livejournal.com]

I eat meat on the bone if it is a dish where I have an expectation that I will get food all over myself, which means two things: 1) fried chicken and 2) ribs, each of which I seldom eat more than once or twice a year. In the middle of a dish one is supposedly eating in a bowl with a utensil, picking a bone out of the dish and gnawing it just doesn't work for me.

And I love the taste of salt-and-pepper shrimp but the shells are just too nasty to chew, it's like eating fingernails. And since all the flavor is on the outside of the shells, if you peel them, the shrimp is bland.