Korean-Style Chicken Stew
The gochujang makes this stew quite hot, but it's so full of flavour and is very well balanced...enjoy!
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, to garnish
- small bunch coriander torn, to garnish (optional)
- 2 spring onions thinly sliced, to garnish (optional)
Instructions
- 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.
- Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
- 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.
- 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.
- Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves or spring onions (if using).
Notes
- 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.