Скачать или смотреть STEP BY STEP RECIPE VIDEO | SPICY KOREAN CHICKEN STEW

PASTE
6 TBSP gochujang
6 TBSP gochugaru
5 TBSP sugar
1/2 cup soy sauce— I used low sodium
1 TBSP minced garlic
1 large onion, cut into chunks

ADDITIONAL INGREDIENTS
4 lbs chicken drumsticks (or thighs)
2 large russet potatoes, cut into chunks
2 large carrots, cut into chunks
2 jalapeños, cut into 1/4 in thick coins
1 1/4 cup chicken stock
Sesame oil
Sesame seeds, garnish
Chopped scallion, garnish

1. Mix all of your ingredients listed under paste. (Note: I recommend mixing everything except the onions. Once it forms a nice consistent paste, THEN add your onions)

2. Cut 2 or 3 slits into your chicken and add this into the paste— combine well.

3. Transfer chicken to a large pot and add 1 1/4 cup of chicken stock. Bring this to a boil then reduce heat and simmer for 20 minutes, covered. (note: make sure you check on this from time to time so the bottom does not burn)

4. After 20 minutes, add your carrots and cook covered for another 5- 10 minutes— make sure your carrots are submerged in the liquids.

5. Then add your potatoes and jalapeños and cook covered for another 5-10 minutes or until your veggies can be pierced with a fork— make sure your veggies are submerged in the liquids and be sure to baste your chicken from time to time.

6. Once your stew is ready, turn off heat and top it off with sesame oil and chopped scallion. Serve with rice and kimchi