Korean spicy chicken stew (Dakbokkeumtang)

This dish couldn’t be simpler. Just throw ingredients in a pan and let it bubble away. You don’t even need to brown the chicken! Let the gochujang do its work and you’ll get yourself a smoky, spicy, savoury dinner with very little work.

Serves 2 / 3

1 pear (peeled and cored), cut into 0.5cm slices
1 yellow onion, cut into large chunks
4 cloves garlic, peeled and smashed
6cm ginger, peeled and cut into thin matchsticks
350g boneless skinless chicken thighs
2 tbsp gochujang
2 tbsp soy sauce
600ml cold water
300g potato, cut into 2cm chunks
1 fresh green chilli, sliced
2 spring onions, cut into 3cm pieces
25g unsalted butter

Layer the onion, pear, garlic, ginger, chicken in a large pan. Add in the gochujang and soy sauce and pour the water over the top of your ingredients. Cover, bring to a boil over a medium heat and then cook for a further 15 minutes. As the water comes to a boil, be sure to stir everything together so it’s nicely mixed.

Uncover the pan, throw in your potato and chilli and continue to cook for a further 20 minutes on medium heat for a fairly vigorous simmer. Throw in the spring onion a couple of minutes before the end of cooking and you’re good to go.

Turn the heat off, stir in the butter and serve over white rice.

Image via Flickr