This spicy Korean chicken stew has many name tags under its belt – dakdoritang (닭도리탕), dakbokkeumtang (닭볶음탕) and dakmaeunjjim (닭매운찜).

INGREDIENTS FOR SPICY CHICKEN STEW (SERVES 4)

Chicken and Vegetables

• 1kg / 2.2 pounds chicken (I used a mix of chicken drumsticks and thigh fillets), cut into medium sized chunks
• 1 cup water
• 2 potatoes (450g / 1 pound), cut into medium pieces
• 1 carrot (150g / 5.3 ounces), cut into medium pieces
• 1 onion (190g / 6.7 ounces), cut into medium pieces
• 3 perilla leaves, thinly sliced
• 1 stalk of green onion (20g / 0.7 ounces), thinly sliced
• 1 tsp roasted sesame seeds

Sauce (Mix these in a bowl)

• 3 Tbsp gochujang (Korean chili paste)
• 2 Tbsp gochugaru (Korean chili flakes)
• 2 Tbsp rice wine
• 2 Tbsp soy sauce
• 1 Tbsp sugar, I used raw sugar
• 1 Tbsp minced garlic
• 1 tsp minced ginger
• 1 tsp sesame oil
• A few sprinkles ground black pepper

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE SPICY KOREAN CHICKEN STEW

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.

2. In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered.

3. 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.

4. Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.