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Jjim-Dak: Korean Vegetable Chicken Stew Whether it’s a pot-au-feu from France, a goulash from Hungary, or a moqueca from Brazil, stews from around the world warm the tummy and soothe the soul. From a cookbook that contains recipes from the best Korean restaurants in Los Angeles, comes this easy to make Korean stew. This fiery and fragrant stew will definitely spice up your stew repertoire!

Jjim-Dak – Korean Vegetable Chicken Stew
Discovering Korean Cuisine, edited by Allisa Park

INGREDIENTS
1½ pounds chicken, cleaned and chopped into 2-inch pieces
1 potato, cut into 1-inch slices crosswise
3½ cups water
5 scallions, halved lengthwise and then cut into 4-inch pieces
1/2 large onion, cut into 1/4-inch thick slices
1/4 carrot, peeled and cut diagonally into 1/4-inch pieces
1 jalapeño chile, cut into 1/4-inch rounds
1/4 red bell pepper, seeded, cut into 1/4-inch strips
5  leaves spinach, cut into 2-inch pieces
3 ounces Korean sweet potato vermicelli (dang myun), soaked in warm water for 1 hour
1 tablespoon minced garlic
2 tablespoons soy sauce
1 tablespoon red pepper powder
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon granulated sugar
1 tablespoon mirin
2 tablespoons corn syrup
1/4 pack enoki mushrooms, roots trimmed
1 tablespoon sesame seeds, toasted

DIRECTIONS
1. Soak sweet potato vermicelli in warm water.

2. In a large pot (or wok), combine chicken, potato, water, minced garlic, soy sauce, red pepper powder, hot pepper paste, sugar and mirin.

3. Boil over high heat for about 20 minutes with the lid on (or until chicken is fully cooked).

4. Remove the lid and add corn syrup, scallions, onion, carrot, jalapeño chile, and red bell pepper. Quickly mix together and continue cooking for another 5 minutes.

5. Add spinach and prepared sweet potato vermicelli on top and put the lid on (do not mix in). Heat for an additional 2 minutes and then remove from heat.

6. Open the lid and gently mix, then transfer to a serving plate.

7. Put the enoki mushrooms on top and sprinkle on sesame seeds to garnish.

Serving size: 2

LINNELL’S NOTES
1. Korean Ingredients Sweet potato vermicelli and the Korean hot pepper paste (gochujang) can be purchased at most Asian markets or ordered online. Here’s a link to a listing of online stores that carry Korean ingredients.

2. Because it didn’t make sense to use just a quarter of a carrot and because I like a lot of vegetables in my stews, I used a whole carrot.

3. I had baby spinach leaves on hand, so I didn’t need to cut them into 2-inch pieces. I used a large handful.

4. In step 3 of the directions, I turned the temperature down to medium, because it had reached a rapid boil. I wanted more time for the flavors to mingle and I didn’t want to overcook the chicken.

5. Not having authentic Korean red pepper powder, I substituted ground red pepper (cayenne pepper). 1 tablespoon of cayenne pepper seemed like a lot of heat to me (along with the jalapeño chile and the Korean hot pepper paste), so I cut it back to 1/2 tablespoon. The recipe still had quite a bit of kick. I’m not sure what the heat difference or flavor difference is between cayenne pepper and Korean red pepper powder, but I’ll try it with the authentic red pepper powder the next time I make it. I’d also recommend adding any heat element to taste.

6. I researched enoki mushrooms and found differing opinions on their preparation. Mushroom growers said to just cut off the root end, but some online “experts” said to run it under water and then cut off the root end. The Korean cookbook said, “Sold in plastic bag. Chop off the roots without removing the bag and discard,” so I ultimately followed the cookbook’s instructions.

7. I buy pre-toasted sesame seeds that I keep in my freezer. Before using, I quickly re-toast the needed amount. Toasting sesame seeds brings out their flavor. To toast sesame seeds, put them in a small sauté/frying pan over medium to medium-high heat. Stir constantly until they are a light golden brown. Pour them on a plate to cool.

8. Although this dish contains sweet potato noodles, I served it with rice. I wanted the rice to soak up every last bit of the delicious sauce!

ENJOY!

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IMG_0129 Frosty cold days and nights call for hearty stews. Saffron, cumin, ginger, and orange zest are among the ingredients that add a wonderful depth of flavor to this lamb stew. The list of ingredients may seem long, but your taste buds will be greatly rewarded as you eat this aromatic dish.

Moroccan Lamb Stew
Williams-Sonoma Soup & Stew

INGREDIENTS
4 tablespoons olive oil
2 yellow onions, finely chopped
3 carrots, peeled and chopped
3 lb cubed lamb for stewing
1/2 cup all-purpose flour
Salt and freshly ground pepper
3 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon saffron threads
1 tablespoon peeled and minced fresh ginger
2½ cups beef stock or prepared broth
1 cup canned crushed tomatoes
1 cup chopped dried dates
Grated zest and juice of 1 orange
2 tablespoons finely chopped fresh flat-leaf (Italian) parsley

DIRECTIONS
1. Preheat the oven to 350°F (180°C).

2. In a Dutch oven over medium heat, heat 1 tablespoon of the olive oil. Add the onions and sauté until softened, about 5 minutes. Add the carrots and cook until slightly softened, about 3 minutes longer. Transfer to a bowl and set aside.

3. Pat the lamb dry with paper towels. Place the flour in a large bowl or lock-top plastic bag and season with salt and pepper. Add the lamb in batches and stir or shake to coat thoroughly with the seasoned flour.

4. Add the remaining 3 tablespoons oil to the pot and heat over medium-high heat. Working in batches to avoid crowding, add the lamb and brown on all sides, 4-5 minutes for each batch. Transfer to a bowl and set aside.

5. Return the onion mixture and browned lamb along with any accumulated juices to the pot. Add the garlic, cumin, saffron, and ginger and stir to coat the meat and vegetables. Add the stock and bring to a boil, scraping up the browned bits on the bottom of the pan with a spoon. Add the tomatoes, dates, and orange zest and juice and bring to a boil over high heat.

6. Cover and bake in the oven until the meat is tender, 1½ – 2 hours. (If the sauce seems too thin, transfer the meat and vegetables to a bowl with a slotted spoon and boil the sauce on the stove top until thickened. Return the meat and vegetables to the pot.) Taste and adjust the seasoning.

7. Transfer the stew to a serving bowl and garnish with the parsley. Serve immediately.

Makes 6 servings.

LINNELL’S NOTES
1. A lamb shoulder or leg of lamb could be cut up for this stew.
2. I needed to use more oil than called for to brown all of the meat.
3. The sauce turned out perfectly. There was no need to reduce it on the stove top.

ENJOY!

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