Korean Spicy Chicken Stew (Taktoritang)

Here's a recipe for a soup I made on my feverish-coughing days: Korean Spicy Chicken Stew. Okay, now you're probably thinking, "Uhh... Drink spicy stew when you're coughing? What kind of doctor are you gonna be..." I know, I know! This probably prolonged my flu for another 2 days but what can i do, I'm a sucker for Korean food =) It was also a nice change from the Chinese mushroom chicken soup JLo always makes for me (that's like the only chicken soup we make, haha). Anyways, to make this stew, you'll need to buy a box of hot pepper paste (Gochujang) at your local Asian grocery store cuz that's what really gives this stew its flavoring (I got my box from Taiwan, don't think they sell it in Poland). So if you get the chance to come across any Korean pastes, don't hesitate and grab one of each... cuz there are just toooo many yummy Korean recipes that NEED them. I'm still kicking myself for not getting any bean pastes when I had the chance in Berlin last November =( So if you're lucky enough to live somewhere with an Asian grocery store, go get that box and try this soup! And know that I'll be freakin envious of you while i scrape out the last few teaspoons of paste from my box, grrrrr.

Korean Spicy Chicken Stew (Taktoritang)
from opensourcefood.com
INGREDIENTS:

• 2 - 3 chicken thighs, cut
• 3 large potatoes, diced
  
• 2 medium carrots, diced
• 1 onion
• 2 cups of water (or enough to submerge the chicken and vegetables)
• Spring onions for garnish

For the Sauce:

• 2 cloves garlic
  
• 2 tablespoons hot pepper paste (gochujang) [picture 4]
  
• 1 teaspoon red chili powder (to taste)
• 1 tablespoon sugar
• 2-3 tablespoons soy sauce

DIRECTIONS:

1. Prepare the potatoes, carrots, and onions and place them into a large boiling pot [picture 1].
2. Wash the chicken thighs and cut them into pieces [picture 2] (unless you prefer an entire thigh, up to you).
   
3. Put the chicken thighs into your vegetable pot and pour enough water to submerge all ingredients [picture 3]. Turn the fire to medium heat and wait for it to boil.
   
4. Get a medium size bowl and mix all of the sauce ingredients until there are no more lumps [picture 4, 5].
5. When the chicken starts to boil, pour in the sauce and stir well [picture 6].
   
6. When it starts to boil again, cover and reduce the heat. Simmer for about 20-30 minutes (stirring occasionally).
7. When the soup is done, garnish with chopped spring onions.
   

Korean Spicy Chicken Stew (Taktoritang)