← Nouns Cooking · Korean

Ingredients

• 1.2 kg bone-in chicken pieces (thighs, drumsticks, wings)
• 3 medium potatoes, peeled, cut into big chunks
• 1 Carrot, cut into chunks
• 1 Onion, cut into chunks
• 2 Spring onion, cut into 5 cm lengths
• 3 tbsp Gochugaru (Korean chilli flakes)
• 2 tbsp Gochujang
• 4 tbsp Soy sauce
• 1½ tbsp Sugar
• 2 tbsp mirin or rice wine
• 5 cloves Garlic, minced
• 1 tsp Ginger, grated
• ¼ tsp Black pepper
• 500 ml Water
• 1 tbsp Toasted sesame oil

Method

1. Put the chicken in a pot of boiling water for 3 min, then drain and rinse. This takes away some fat and scum and gives a cleaner sauce.
2. Stir the sauce ingredients together in a bowl.
3. Put the chicken, sauce and water in a heavy pot and bring to the boil. Cover and cook over medium heat for 15 min.
4. Add the potatoes and carrot, stir so they are coated, cover again and cook for 15 min.
5. Add the onion and cook uncovered for 8–10 min, stirring now and then, until the potatoes are soft, the sauce has thickened and the chicken is cooked through (75°C / 165°F by the bone).
6. Stir in the spring onion and sesame oil and serve straight from the pot with rice.

Tips

• Mash a piece of potato into the sauce for extra body; leftover sauce over rice is half the joy.
• For less heat, halve the gochugaru and add a little more sugar.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang FutureDish FutureDish