Mystery House



Korean Spicy Chicken & Potatoes

This is so incredibly good, there’s no point in saying much else.  It’s really, really good.  Good, good, good.  Delicious.  Scrumptious.  Mouth-watering.  Succulent.  Nummy.  You should drop everything and make it immediately.

If you make this dish and don’t try to distract the other people in your house by shouting Look!  Isn’t that a UFO? Get the camera! so that they’ll turn the other way long enough for you to lick the last bit of sauce out of the pot, I’ll be shocked.

It’s preposterously easy, too.  Dump everything into one pot, all at the same time.  (You may want to cut back on the amount of chile paste.  I used two tablespoons, and it was plenty.)  Cook (covered for most of the time) for 45 minutes, suspending all disbelief.

Korean Stew 1

Serve over rice.  Inhale with great abandon.  You won’t have any difficulty with that last part.

Korean Stew 2

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Comments

  1. * Lisa says:

    Wow! That looks terrific and perfect for our damp, chilly weekend. Thanks for the recipe.

    Posted 8 years, 5 months ago
  2. * Chris says:

    Now I’m hungry.

    Posted 8 years, 5 months ago
  3. * Guinifer says:

    Got it!

    Posted 8 years, 5 months ago
  4. * suec says:

    so, that is super tasty even if, like me, you are not willing to actually eat the cooked carrots. everything else was marvelous though I did substitute chicken thighs for the drumettes.

    Posted 8 years, 5 months ago


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