Korean Spicy Braised Chicken (DakDoritang)

Prep: 10 min

Cooking: 30 min

Serves 4 people

Ingredients:

Chicken & Vegetables:

• 1 Kg chicken (2.2 lbs), cut into medium-sized chunks

• 1 cup water

• 2 potatoes (450g/ 1lb), cut into medium pieces (optional)

• 1 carrot (150g/ 5.3oz), cut into medium pieces

• 3 perilla leaves, thinly sliced

• 1 stalk green onion (20g/ 0.7oz), thinly sliced

• 1 tsp toasted sesame seeds

Sauce (mix into a bowl):

• 3 tbsp gochujang (Korean chili paste)

• 2 tbsp gochugaru (Korean chili flakes) or regular chili flakes

• 2 tbsp rice wine

• 2 tbsp soy sauce

• 1 tbsp sugar

• 1 tbsp minced garlic

• 1 tsp minced ginger

• 1 tsp sesame oil

• sprinkle ground black pepper

Directions:

1. On a medium pan, add chicken and sauce to mix together with 5-6 cups of water (enough to cover the chicken).

2. Boil them over medium-high heat for about 20 min, covered.

3. Add the potatoes, carrots, and onions and boil for a further 10 minutes, covered. Reduce the heat to medium and stir gently to change the position of the chicken and vegetables. Add the perilla leaves. Simmer for a further 8 minutes (or until the chicken and the potatoes are fully cooked), covered.

4. Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice. Enjoy!