SPICY KOREAN CHICKEN STEW | DAKDORITANG

PASTE
3/8 cup gochujang (korean pepper paste)*
3/8 cup gochugaru (korean pepper flakes)*
3/8 cup soy sauce*
20 cloves minced garlic
1.5 TBSP sugar
*3/8 cup is equivalent to 1/4 cup + 1/8 cup

ADDITIONAL INGREDIENTS
2 onions, cut into large pieces
4 lbs of chicken drumsticks (other cut is ok)
2 cans chicken stock (14.5 oz each can) — I used Swanson
3 carrots, cut into large chunks
3 russet potatoes, cut into large chunks
3 jalapeños, cut 1/4 inch rings
Sesame oil
scallion, cut 1 inch wide

1. MiX all of ingredients listed under PASTE.

2. To your paste, add your onions, combine well.

3. Then add chicken drumsticks and chicken stock. Combine well.

4. Then turn heat to medium high and bring to boil. Once boiling, reduce heat and simmer for 20 minutes with the lid on. Mix it around from time to time so the chicken at the bottom gets moved to the top and vice versa

‼️NOTE: while your stew is simmering, you should prepare the rest of your veggies

5. After 20 minutes of simmering, add your potatoes, carrots and jalapeños. Combine well. Cover and cook for another 10-20 minutes. During this time, make sure you baste your chicken and your veggies are submerged.

6. Your stew is ready when you can piece your potatoes with a fork/ chopstick. Turn heat to high and bring to boil and cook for 5 minutes. You’re stew will slightly thicken up. Again, don’t forget to baste your chicken

7. After 5 minutes, turn off heat. Drizzle with sesame oil. Top it off with scallion. And enjoy

8. I served this with rice