Gochujang Chicken Stew

I had book marked this recipe quite some time ago but just that did not have much time to try it out. This dish require korean chilli powder which is known as gochugaru but I did not have any until when I decide to pay a visit again at the sol korean mart at novena again to stock up some korean food stuff.

I feel that this dish is similar to those chicken stew and baised chicken mingjolt (in my this blog i named this dish as stewed chicken wing) which I have prepare before. The only difference is that this dish uses not only gochugaru, it also uses gochujang and is spicy while the other is more consist of oyster sauce, dark soya sauce etc..

I adapted this recipe from my favourite recipe blogger, Ellen Guan.You may prefer to hers for the original recipe as I have modified this recipe to make it less spicy as my luv he can't really take too spicy food. 

Serves 2

Ingredients
2 drumstick - fats remove
3 chicken wing - fats remove & cut into three parts
1 potato - cut into 1' inch cudes
1/2 medium carrot - cut into 1/2' inch cudes
1 glove of garlic - lightly crushed
1 onion - cut into cudes
1 tbsp of sesame oil

Marinade
1 tablespoon of mirin
Salt and ground black pepper

Seasoning sauce
1/2 tbps of roasted sesame seed
1/2 tbsp of light soy sauce
1 tbsp of gochujang
1/2 of tbsp of gochugaru (korean chilli powder)

Garnishing
1 stalk of spring onions - chopped finely

Method:

1. Soak potatoes in water for 15 mins to remove starch from potato. Drain well and set aside after 15 mins.
2. Mix all the ingredients for marinade and pour on to chicken wings and drumstick. Mix well and keep in the fridge for 30 mins.
3. Heat 1 tbsp of oil in happy call pan and stir fry garlic till fragant.
4. Add in chicken and stir fry for 1 min and close the lid for 3 mins. Flip the chicken pieces to the other and close the lid again for 3 mins. Once both side is lightly browned, set aside.
5. Next using same pan, add in onion 1st and stir fry one min before adding in potato and carrot. Simmer  for 3 mins before adding back chicken to the pan.
6. Add in 150ml of water to immerse 2/3 of the meat and vegetable.Bring the water to boil before adding in the seasoning sauce. (Kindly mix all the seasoning before hand).
7. Simmer for about 5 mins on medium heat or till the liquid has been reduced to 1/3 and thicken.
8. Serve hot with extra sesame oil and garnish with chopped spring onions.