In Korea this comforting chicken stew is known as dakdoritang - it's full of Korean chilli flakes (gochugaru) which have a lovely, sweet and slightly smoky flavour with just a touch of heat. The stew is served here with sticky rice and a quick version of kimchi, Korea's ubiquitous fermented cabbage dish.
Paste Spices: Korean chilli, ginger, garlic, black pepper, yellow MUSTARD, chilli
Stew Topping: white SESAME, black SESAME, chives
Kimchi Spices: Korean chilli, onion, garlic, chives, coriander
May contain traces of celery Allergens are listed in CAPITALS
4 large chicken thighs on the bone
½ medium Chinese cabbage
500g mixture of potatoes and carrots
1 large onion
2 cloves of garlic
1 tbsp sugar
1 tbsp vinegar (rice or white wine vinegar is best)
1 tbsp soy sauce (any type)
300g Japanese sushi rice
Large lidded pan
Product Rating (1):
Mild, delicious! One of my personal favourites, especially loved the chilli sauce
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