OUR KOREAN KITCHEN
Spicy chicken and potato stew (dak doritang닭도리탕)
This was Rejina’s favourite childhood dish to cosy up with after school, the warmth of the spices and sesame oil, together with the comforting potatoes, perfect on a cold winter evening. It’s a one pot dish and really easy to make, so it is a good recipe to add to your weekday dinner repertoire, but do remember that Jina’s native Korean spice level as a child is likely to be higher then the average western child! So you can reduce the quantity of chili paste and powder to taste.
Ingredients
• 1 tsp vegetable oil
• 800g organic chicken thighs & drumsticks
• 2.5 tbsp gochujang Korean chili paste
• 3 tbsp gochugaru Korean chili powder
• 2.5 tbsp soy sauce
• 6 cloves garlic, crushed
• 1 tbsp honey
• 3 medium-sized potatoes, peeled and cut into 2-inch chunks
• 2 small onions, cut into 1-inch wedges
• 1 carrot, peeled and cut into thick chunks
• 1 green and 1 red chili, deseeded and finely chopped
• 1 tbsp sesame seed oil
• 2 spring onions, thinly sliced on the diagonal
• 2.5 tsp roasted sesame seeds
Method
Serves 6
Heat 1 tsp vegetable oil in a large heavy based pot over a high heat. When hot add in the chicken and brown the skin on all sides for a few minutes. Carefully pour off any excess oil in the pot. In a bowl combine together the chili paste, chili powder, soy sauce, garlic and honey. Add into the pot together with 400ml water. Stir to combine and bring to a boil with the lid on, then reduce the temperature and simmer gently for 5 minutes.
Add in the potato, onion, carrot and most of the chili’s. Bring to a boil again, then reduce the heat and simmer for 20-25 minutes until a sharp knife glides into the potato and carrot without any resistance. Stir in the sesame seed oil and cook for another minute.
Serve in bowls with the remaining chili’s, spring onion and sesame seeds scattered over.
