I love Korean food and culture and it’s fortunate for my husband that my ancestry test didn’t come back with any Korean as I would have been annoying my husband even more than I have been for the last week about being 20% Norwegian (Viking). This recipe was in Gizzi Erskine’s ‘Healthy Appetite’ and utilises Korean Gochujang chilli paste which I really recommend seeking out (which should be easy in any oriental supermarket). Korean food is typically very spicy and I don’t think this is really a recipe you can tame – just keep a glass of milk to hand! Serve with sushi rice.
- 2 onions
- 6 cloves garlic
- 3cm ginger
- 1 pack plant pioneers chicken pieces (or another chicken sub)
- 2 tbsp gochujang
- 500ml stock ( I used vegan chicken stock)
- 1 tbsp tomato puree
- 3 tbsp mirin
- 1 tbsp rice wine vinegar
- 2 tbsp soy sauce
- 2 tsp sugar
- 1 tsp Korean chilli powder
- 500g new potatoes
- 2 carrots
- bunch spring onions
- 200g green beans
- salt and pepper
1.) Add some oil to a pan and heat up. Add the chicken pieces and brown on all sides in a casserole dish.
2.) Roughly chop one of the onions, peel the garlic and ginger and blitz in a food processor to a paste. Chop up the other onion into wedges.
3.) Set the chicken pieces aside and add the onion wedges to the pan. Fry until browned then set aside with the chicken.
4.) Add the onion paste to the pan and fry for 3 – 4 minutes. Whilst this is cooking, make up the stock.
5.) Add the chicken and onion back into the pan with the stock, gochujang, tomato puree, mirin, rice wine vinegar, soy sauce, sugar and potatoes.
6.) Peel the carrots and chop into chunks and add to the pan. Put the lid on and cook on a medium – low heat for 35 minutes.
7.) Cook the rice and tidy and chop the spring onions into 3 pieces. Trim the green beans.
8.) Add the spring onions and green beans and cook for a further 5-10 minutes.
9.) Serve the stew with some sushi rice.