This is comforting and hearty Korean home cooking and has three sources of chili - Gochujang (chili paste), Gochugaru (chili powder) and fresh sliced chili. Once you've gathered all the ingredients, it's pretty much a simple one pot stew. I like it served over Dangmyeon which are Korean potato starch glass noodles.
Ingredients
Ingredients
Meat & Veg
- 1kg bone-in, skin-on chicken cut into large pieces (I used thighs)
- 1 large potato cut into chunks
- 2 medium carrots cut into chunks
- 1 medium onion, chopped roughly
- 10 cloves garlic, peeled
- small thumb ginger, julienned
- 2 red or green chillies sliced
Sauce
- 2 tbsp Gochujang (Korean chili paste)
- 2 tbsp Gochugaru (Korean chili powder/flakes)
- 4 tbsp soy sauce
- 1 tbsp sugar
- 2 tbsp Mirin or shaoxing wine
- dash of white pepper
- 1/2-1 tsp salt to taste
- 1.5 cups water
Finishing & serving
- 1/2 tsp sesame oil
- 1/2 tsp white sesame seeds
- 1 spring onion sliced or curled for garnish
- 200g Dangmyeon (Korean potato starch noodles)
- Gather all your ingredients
- Mix all the sauce ingredients together in a bowl
- Put the chicken in a pot on a medium heat and tip over the sauce. Add 1.5 cups of water, give everything a good stir, cover it and bring to a boil.
- After 5 minutes, throw in all the veg except the sliced chillies. Cook for another ~20 minutes, stirring occasionally until potatoes and carrots are tender.
- Add in the green chillies, cook for a further 5 minutes covered, then turn off the heat. Season with salt to taste.
- In a separate pot, tip some boiling water over the Dangmyeon and boil it for 5-7 minutes until they are soft and springy.
- To serve, lay a bed of noodles on a plate and scoop the stew over the top. Drizzle some sesame oil over, then sprinkle the sesame seeds and spring onion slices.
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next time but I know two of them will love it as is so I don’t want the undo that.