Korean spicy chicken stew!
This is one of those dishes that it’s so easy to make at home, although it needs to cook/simmer for an hour, the ingredient preparation will only take a few minutes. I often eat it in the winter as it’s spicy and comforting but I was suddenly craving some so made it this week.
There are lots of recipes available but this is how I made it
- In a casserole / heavy bottomed pan, mix the seasoning:
- 3 tbsp gochugaru (Korean red chili pepper flakes) with 3 tbsp gochujang (Korean red chilli paste).
- Add 5 tbsp soy sauce, 1 tbs sesame oil and 1 tbs brown sugar or honey.
- Add 3 minced garlic gloves or a tbsp of garlic paste
- optional add 1 tsp sesame seeds
- Add your chicken pieces to this mix. You can use a whole chicken chopped into pieces or even fillets only, but I like to use drumsticks and/or thighs. You will need about 1 kg
- Add 2 medium onions, roughly chopped and 1 liter water
- Stir and bring to the boil. Once boiling reduce heat and simmer for 30 minutes
- Clean 4 medium potatoes and 3 carrots and cut into large pieces. Add to the pan, bring to the boil again, reduce heat and simmer for another 30 minutes, stirring occasionally
- Add some chopped green/spring onions just before serving with rice.
(If you prefer it spicier you can add more gochugaru or some chopped chillies)
My banchan (side dishes) were very simple but did include some home made cucumber kimchi!
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