Dakdoritang (Korean Spicy Chicken Stew with Potatoes and Carrots)

• 1 tbsp Toasted sesame oil
• 1 medium Yellow onion
• 4 cloves Garlic
• 15 g Ginger root
• 2 tbsp Gochujang
• 1 ½ tbsp Korean chili flakes gochugaru
• 2 tbsp Soy sauce
• 750 ml Low-sodium chicken broth
• 700 g Chicken thighs, bone-in, skin-on
• 450 g Yukon Gold potato
• 200 g Carrot
• 3 Spring onion

1. Halve and slice the onion. Peel the garlic and ginger, then finely grate the ginger and crush the garlic.
2. Heat the toasted sesame oil in a dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened and starting to turn translucent.
3. Stir in the garlic and ginger and cook for 30 to 60 seconds until fragrant. Add the gochujang and gochugaru and cook for 1 minute, stirring, to toast the spices slightly.
4. Pour in the soy sauce and chicken broth, scraping the base of the pot to loosen any stuck bits. Bring to a gentle boil.
5. Add the chicken thighs, turning them so they are mostly submerged. Reduce to a steady simmer, cover, and cook for 15 minutes.
6. Meanwhile, peel the potatoes and carrots, then cut them into chunky, bite-sized pieces. Trim the spring onions and slice them, keeping a small handful aside for serving.
7. Add the potatoes and carrots to the pot, then return to a simmer. Cover and cook for 15 to 18 minutes until the vegetables are tender and the chicken is cooked through.
8. Stir in most of the spring onions and simmer uncovered for 3 to 5 minutes to slightly thicken the broth. Taste and adjust by simmering a little longer for a stronger, more concentrated flavour.
9. Serve the stew hot, topped with the reserved spring onions. Spoon plenty of the spicy broth over each portion.

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