14. Korean Chicken Vegetable Stew (Jjim Dak)
- 1 skinless and boneless chicken breast (you can use boneless chicken thighs or cut drumsticks, prefer)
- 2 cloves garlic, minced
- 1/4 Korean radish, cut into thin slices
- 1/2 onion, cut into thick slices
- 1 carrot, peeled and cut diagonally into thin slices
- 1/4 red bell pepper, cut into small pieces
- 3 green serrano chili, half
- 2 scallions, washed and cut into 2 inches length, separate the white and green parts
- 10 baby bok choy, washed (or spinach)
- A small bunch of Korean sweet potato vermicelli (dang myun), soaked in warm water until soften, drained
- 1 Tbsp. toasted sesame seeds (as garnish)
- Water to cover, about 3 cups
- 1 Tbsp. light soy sauce
- 1 Tbsp. premium dark soy sauce
- 1 Tbsp. mirin
- 2 Tbsp. brown sugar
- 1 Tbsp. Korean red pepper powder
- 1 Tbsp. gochujang (Korean red pepper paste)
- Marinate the chicken breast with salt, white pepper, sesame oil, sugar and cornstarch.
- Mix all the sauce ingredients in another bowl, set aside.
- In a large saucepan, add in a little oil. When hot, add in the chicken pieces. Sealed and stir-fry until almost cooked. Add in minced garlic and white part of scallion, stir-fry until fragrant. Add radish and stir-fry for a minute. Add water to cover and the sauce ingredients and let it boil.
- When boiling, add in red bell pepper, carrot, onion, and green part of scallion. Turn the heat to low and let it simmer covered for 10 minutes.
- Open the lid, add in baby bok choy and dang myun, covered lid and let it simmer for another 5 minutes. Open lid, give it a gentler stir to mix.
- Pour into a serving bowl and garnished with toasted sesame seeds. Serve immediately. If not, only add the dang myun when you are ready to serve.