Today I’m back in the kitchen and cooking something completely different. I’ve eaten a bit of Korean food but can’t say I’ve cooked it much. Time to rectify that with some help from this inspiring Korean selection from Sous Chef.
It’s the website of dreams for serious cooks with a wide array of ingredients (not only Korean obviously), including some really unusual ones, a fabulous range of cookery books and so much cooking inspiration.
Opening my box of Korean goodies felt like unwrapping the contents of a Christmas stocking. Pastes and powders, noodles, kimchi and sauces – I was ready to start cooking.
Included in the parcel is a lovely Korean cook book by husband and wife team Jordan Bourke and Rejina Pyo – he’s Irish and she’s Korean – interesting combination. The recipes all sound delicious and exotic and of course the whole process is made easier because you already have those special ingredients to hand.
Here’s my favourite so far – a fabulous chicken and potato stew which combines those unique Korean flavours perfectly.
Warming chicken and potato stew
1 tsp vegetable oil
800g chicken thighs and drumsticks
2.5 tbsp gochujang chilli paste
3 tbsp gochugaru red pepper powder
2.5 tbsp soya sauce
6 cloves of garlic, crushed
1 tbsp honey
3 medium-sized potatoes, peeled and cut into chunks
2 small onions, cut into wedges
A carrot, peeled and cut into chunks
1 green chilli, deseeded and finely chopped
A red chilli, deseeded and finely chopped
1 tbsp roasted sesame seed oil
2 spring onions, thinly sliced
2 tsp toasted sesame seeds
Heat the vegetable oil in a large heavy-based pan over a high heat. When hot, add the chicken and brown on all sizes for 4-5 mins. Carefully pour off any excess oil.
In a bowl, combine the gochujang paste, gochugaru powder, soy sauce, garlic and honey. Add this to the pan along with 400ml of water. Stir to combine and pop the lid on. Bring to the boil, then reduce the heat and simmer gently for 5 mins.
Add the potatoes, onions, carrots and most of the chillies. Bring to the boil again, then reduce th heat and simmer for 20-25 mins until a sharp knife glides into the potatoes and carrots without any resistance. Stir in the sesame seed oil and cook for a further minute.
Serve in bowls with the remaining chilli, spring onions and toasted sesame seeds scattered over the top.
And finally. To find out more and order your Korean kit delivered direct to your door visit souschef.co.uk