leftoverS

I have always wanted  a Le Creuset pot. But I never really experienced what it was like to cook with one until very recently.

Over the summer, I made lamb shank and bolognese in my sister’s bright orange Dutch oven. My brother-in-law’s favorite thing is tender meat. I was able to please him and discover the pleasure of cooking with a Le Creuset. The fact that I could just dump all the ingredients in the pot and let it simmer away without paranoid checks on liquid level was liberating!

I finally got my own red French oven for my birthday! I decided to make chicken stew with carrots, celery, onions, potatoes, garlic, herbs de Provence, a bay leaf, and white wine. The chicken became tender in no time and the stew was hearty and satisfying.

Last night, I was reheating the leftovers and decided that I wanted to change the flavor profile. I remembered a tip R had told me a couple of weeks ago. He said that he adds a spoonful of kochujang into his chicken stew.

So I got out a big spoon and plopped a generous amount of it into the stew along with fresh ginger, scallions, sesame oil, and sesame seeds. After mixing everything in, I tasted it. To my surprise, it was just like dalk tang, Korean chicken stew!

Same dish, two flavors!

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One response

  1. Actually, what you’re thinking of is dak chim. Dak tang doesn’t exist in the Korean language as far as I know. Koreans call chicken soup dak guk in general or more specifically, samegye tang, if a small chicken is stuffed with lots of ingredients, including ginseng, glutinous rice, and chestnuts. You were apparently thinking of dak doritang, which many Koreans believe a tainted word (not pure Korean); dori supposedly comes from the Japanese.

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