Gochujang chicken stew | Recipes | Judy Joo

Ingredients

• 750g (about 6 pieces) chicken thighs, cut into 3rds
• 1Tbsp (15g) minced ginger
• 1 Tbsp (15g) minced garlic
• 1 Tbsp (15g) lemon juice
• 150g full fat Greek yogurt
• 1 Tbsp sesame oil
• 1 Tbsp (7g) Korean chilli flake (gochugaru)
• 60g gochujang
• 70-80ml rape seed oil
• 250g white onion, peeled and roughly chopped
• 1 Tbsp ginger, grated
• 1 Tbsp garlic, grated
• 2 tsp gochugaru
• 150g tomato passata
• 3 Tbsp (60g) gochujang
• 3 Tbsp (43g) soy sauce
• 2 Tbsp (36g) doenjang
• 50ml double cream
• 1 Tbsp honey (optional to taste)
• Chicken stock as needed
• 50g salted butter
• salt to taste
• 120g leek, cut into 0.5cm thick slices
• 320g potatoes, cut into cubes
• 130g carrots, cut on an angle into 1 cm (1⁄2 in) slices
• 150g mushrooms
• 1 red chilli, thinly sliced on an angle
• 1 green chilli, thinly sliced on an angle