Gochujang paste is such a versatile condiment! I know that this paste is widely used in Korean cuisine. So once again, I look to the master of online korean cooking, Miss Maangchi. I want something hearty and spicy this time, so Dak-bokkeumtang is perfect. It reminds me of our Asian chicken curry actually. Chicken and potatoes braised in spicy gravy? Sign me up! I didn't have any chicken wings or drumlets, so I used whole chicken drumsticks instead and it is still delicious!
The measurements of the recipe is quite straight forward so I didn't stray far from it. But I wasn't cooking for a party like she was,(see original recipe) so I just halved the recipe. We don't eat green chilli at home, but she said it's a crucial flavour, so I actually bought a whole packet, used ONE, and the rest just rotted away in the fridge. :( But she's right. You CAN taste the green chilli in the stew so try not to skip that.
2 onions (chopped)
2 tablespoons soya sauce
2 tablespoons minced garlic
2 tablespoons gochujang paste
2 tablespoons pepper flakes
1/2 tablespoon sugar
1 cup water
1 big green chilli (cut)
Spring onions (for garnish)
- Mix chicken, onions, seasoning and water together.
- Boil without a lid on high heat for 20mins.
- Add potatoes and chilli and cook for another 20mins. This time with the lid on.
- Remove lid and cook for another 3-5 mins to thicken the gravy.
- Garnish with spring onions and serve!