Prep: 10 min
Cooking: 30 min
Serves 4 people
Chicken & Vegetables:
1 Kg chicken (2.2 lbs), cut into medium-sized chunks
1 cup water
2 potatoes (450g/ 1lb), cut into medium pieces (optional)
1 carrot (150g/ 5.3oz), cut into medium pieces
3 perilla leaves, thinly sliced
1 stalk green onion (20g/ 0.7oz), thinly sliced
1 tsp toasted sesame seeds
Sauce (mix into a bowl):
3 tbsp gochujang (Korean chili paste)
2 tbsp gochugaru (Korean chili flakes) or regular chili flakes
2 tbsp rice wine
2 tbsp soy sauce
1 tbsp sugar
1 tbsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
sprinkle ground black pepper
On a medium pan, add chicken and sauce to mix together with 5-6 cups of water (enough to cover the chicken).
Boil them over medium-high heat for about 20 min, covered.
Add the potatoes, carrots, and onions and boil for a further 10 minutes, covered. Reduce the heat to medium and stir gently to change the position of the chicken and vegetables. Add the perilla leaves. Simmer for a further 8 minutes (or until the chicken and the potatoes are fully cooked), covered.
Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice. Enjoy!