Dakdoritang Spicy Chicken Stew

The recipe

Instructions

1. 1
   Cook the rice in boiling water until tender, then drain and keep warm.
2. 2
   Brown the chicken thighs in a little oil in a large pan for 5 minutes.
3. 3
   Add the chopped potato, carrot, onion, garlic and grated ginger, then stir in the gochujang, soy sauce and crumbled stock cube with 600ml water.
4. 4
   Bring to a simmer, cover and cook for 25-30 minutes until the chicken is cooked right through with no pink remaining and the potatoes are tender.
5. 5
   Uncover and bubble for a few minutes to thicken, scatter with sliced spring onion and serve with the rice.

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