Spicy Korean Chicken Stew

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  1000g

• Water

  Plain, clean water

  1 cup or 237g

• Potato

  Flesh and skin, raw

  450g

• Carrots

  Raw

  150g

• Onions

  Raw

  190g

• Onions

  Young green, tops only

  20g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Gochujang

  Unknown

  3 tbsp or 57g

• Crushed red pepper flakes

  1 tbsp or 1g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tbsp or 32g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger root

  Raw

  1 tsp or 2g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. On medium-high heat, boil some water (5 to 6 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water. In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered
2. Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered. Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.

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