This chicken stew will warm your cockles, as people think British people say.
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Note: You can play around a bit with the vegetables you are including. Not sure if you can leave something out or substitute? Ask in the comments below and I’ll let you know!
1.5 Lbs/680 G Chicken
1 Medium sized Potato
0.25 of a reasonably small Korean radish
5 Spring onions
0.5 Large onions
0.25 of a large carrot, or 1 small carrot.
1 Chilli pepper
1 Salad pepper (Bell Pepper)
5 leaves of Spinach
3 Oz/85 G Sweet potato vermicelli
3.5 Cups of water
1 Tbsp minced garlic
2 Tbsp Soy sauce
1 Tbsp red pepper powder
1 Tbsp Korean hot pepper paste (gochujang)
1 Tbsp Granulated sugar
1 Tbsp Mirin
2 Tbsp Golden syrup
1. Soak the Vermicelli in water for one hour, drain once finished.
2. Cut the potato into 1 inch thick slices crosswise.3. Peel the Korean radish and cut into 1 inch thick slices crosswise, if your Korean radish is particularly round you can then cut these slices in half.
4. Cut the spring onions in half lengthwise, then into 4 inch pieces.
5. Cut the half onion into 0.25 inch thick slices.
6. Peel the carrot and cut into 0.25 inch rounds diagonally.
7. Cut the chilli into 0.25 inch thick rounds.
8. Cut the salad pepper in half, then cut into 0.25 inch thick strips.
9. Cut the spinach into 2 inch thick strips. I have used extra spinach here, because I love spinach.
10. Put all the veg to one side.
11. Cut the chicken into 2 inch pieces.
12. In a large pot or wok with a lid combine the chicken, potato, Korean radish, water, minced garlic, soy sauce, red pepper powder, hot pepper paste, sugar and mirin.
13. Boil over a high heat, keeping the lid on for 20-25 mins (or until the chicken is cooked)
14. Remove the lid and mix in spring onions, pepper, onion, carrot and chilli.
15. Mix in the golden syrup and cook still on a high heat for another five minutes. If the dish begins to boil dry add just enough water to be level with the veg.
16. Place the spinach and vermicelli on top of the stew, replace the lid and steam the spinach and noodles for 2 minutes.
17. Turn off the heat and gently mix together. Serve alone or with rice and bancham.