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Korean Chicken Stew with Kimchi

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.

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35 mins

1 hr

3/5

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In stock
£3.25

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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.

Recipe

35 mins

1 hr

3/5

Serves

4

Effort

Medium Effort

Main Ingredient

Chicken

Dietary

Dairy Free

Dairy Free

Origin

Country

Korea

  • Kimchi Spices: Korean chilli, onion, garlic, chives, coriander
  • Stew Topping: white SESAME, black SESAME, chives
  • Paste Spices: Korean chilli, ginger, garlic, black pepper, yellow MUSTARD, chilli

May contain 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
  • Fresh ginger
  • 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
  • Blender
  • Medium saucepan
  • Mixing bowl

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