T7X Magazine

Recipes

Spicy Korean Chicken Stew

September, 2019

We’re not kidding. This one will make you sweat. Spicy, succulent and verging on addictive. You should probably make it right now.

1 chicken cut into pieces, skin removed (we used legs and thighs)

2–3 cups sea kelp stock

5 large carrots, peeled and cut into large bite-sized chunks

1 onion, diced

4 large potatoes, peeled and cut into large bite-sized chunks

2 Korean green chilies, seeded and chopped (to garnish)

3 scallions, chopped (to garnish)

For the seasoning paste

3 cloves garlic, minced

5 tbsp soy sauce

2 tbsp Korean chili paste

2 tbsp Korean chili flakes

2 tbsp rice wine

1 tbsp oyster flavoured sauce

1 tbsp honey

2 tsp sesame oil

1 tsp finely grated fresh ginger

Mix the seasoning paste ingredients together in a large bowl, add the chicken and toss to coat. Set aside while you make your sea kelp stock.

To make the sea kelp stock, place a hand-sized piece of dried sea kelp (kombu) in a medium pot with 4 cups of water. Bring to a boil, and let simmer for 5 minutes. Discard the sea kelp.

Place the chicken in a large braising pan or deep skillet. Pour the sea kelp stock over the chicken just to cover. Bring the stock to a gentle boil over medium-high heat. Cover, reduce the heat and let simmer for 20 minutes.

Add the carrots and onion, stir, cover and let simmer for another 10 minutes. Add the potatoes, stir again, cover and let simmer 10 to 15 minutes more.

Remove the lid, and let the sauce gently bubble and thicken over medium heat. When the sauce is the thickness you like, it’s ready to dish up. Simply garnish with scallions and green chilies, and serve with rice.