Korean-Style Chicken Stew

I was looking online for some inspiration on what to do with 4 skin on bone in chicken thighs and came across this recipe for korean-style chicken stew on the Olive Magazine website.   We both really enjoy the flavour of gochujang and liked the sound of this once...we've got another couple of Korean recipes up our sleeve, so watch this space!

You need to like it hot to enjoy recipes with gochujang in them...and this korean-style chicken stew is definitely on the hot side, but it's so full of flavour and is very well balanced...enjoy!

Tips

• Leave out the chicken and make it with vegetable stock, and possibly add more vegetables for a vegetarian version.
• We think this would also work well with grilled fish instead of the chicken.
• The quantities for the recipe are easily changed if you're cooking for more or less people.

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• chicken and turkey dishes

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Ingredients

• 2 tsp vegetable oil
• 4 skin on bone in chicken thighs
• 1 onion, roughly chopped
• 2 garlic cloves
• ginger,a thumb sized piece, roughly chopped
• 3 tbsp gochujang
• 3 tbsp rice vinegar
• 500ml chicken stock
• 2 carrots, roughly chopped
• half a daikon radish, cut into pieces (or use 12 halved regular radishes)
• 200g shiitake mushrooms, quartered
• 200g jasmine rice
• 400ml cold water
• pinch of salt
• 2 tbsp sesame seeds, toasted
• coriander, a small bunch, torn to garnish (optional)
• 2 spring onions, thinly sliced, to garnish (optional)

Instructions

1. Heat the vegetable oil in a casserole dish over a medium to high heat. Fry the chicken thighs, skin side down, for 3 to 4 minutes or until really golden. Scoop out onto a plate.
2. Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
3. Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
4. Once the chicken has been simmering for around 20 minutes, put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
5. Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves, or spring onions (if using).