Name: Korean-style chicken stew
Total time: 1 h 15 min
Yield: Serves 4
Cuisine: Korean
Ingredients: 2 tsp vegetable oil; 4 whole chicken thighs; 1 onion roughly chopped; 2 cloves garlic; a thumb sized piece ginger roughly chopped; 3 tbsp gochujang; 3 tbsp rice vinegar; 500ml chicken stock; 2 carrots roughly chopped; ½ daikon radish cut into pieces (or use 12 halved regular radishes); 200g shiitake mushrooms quartered; 200g jasmine rice; 2 tbsp sesame seeds toasted; a small bunch coriander torn to serve

Korean Chicken Stew Recipe with Gochujang

2 tsp vegetable oil
4 whole chicken thighs
1 onion
roughly chopped
2 cloves garlic
a thumb sized piece ginger
roughly chopped
3 tbsp gochujang
3 tbsp rice vinegar
500ml chicken stock
2 carrots
roughly chopped
½ daikon radish
cut into pieces (or use 12 halved regular radishes)
200g shiitake mushrooms
quartered
200g jasmine rice
2 tbsp sesame seeds
toasted
a small bunch coriander
torn to serve

Method

step 1
Heat the vegetable oil in a casserole over a medium-high heat. Fry the chicken thighs, skin-side down, for 3-4 minutes or until really golden. Scoop out onto a plate.
step 2
Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
step 3
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.
step 4
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.
step 5
Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves.