Chicken and Vegetables in a Sweet and Spicy Sauce

Name: Chicken and Vegetables in a Sweet and Spicy Sauce (Dak Chim)
Cuisine: Korean
Ingredients: 3 tablespoons oil, such as canola, vegetable or other neutral oil; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 2 lbs (1 kg) boneless chicken thighs, cut into 2-in (5-cm) pieces; ½ lb (250 g) potatoes, peeled and cut into 2-in (5-cm) pieces; 1 carrot, cut into 2-in (5-cm) pieces; 12 mini squash or 1 large summer squash, cut into 2-in (5-cm) pieces; 12 mini squash or 1 large summer squash, cut into 2-in (5-cm) pieces; 2 tablespoons Sweet Soy Base Sauce; 2 to 3 tablespoons Seasoned Red Pepper Paste; 2 green onions (scallions), minced; 2 green onions (scallions), minced; 1 tablespoon dark sesame oil; ¾ cup (185 ml) water

Dak Chim

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Taekyung was excited to see miniature versions of patty pan squash and zucchini in the farmer’s market near my home. She thought they would be the perfect companions to the glazed chunks of spicy dark meat, and they are. Zucchini or yellow squash can also be used.

Ingredients

Asia
Korea
Main course

Ingredients

Method