Hearty Soy Sauce Chicken Stew

1 hrServes 6

A Korean braised chicken stew with potatoes, carrots and chili, flavored with soy sauce and mirin.

prepPrepare chicken by removing excess fat and some or all skin; score thick pieces like thighs, drumsticks and breasts
900 g chicken pieces with bone	Add chicken, soy sauces & mix	Add water, mirin & garlic; bring to boil	Cover, simmer 15 min on medium-high heat	Add potatoes, carrots & onion; lower to medium	Cook covered 20 min	Add chilis & black pepper; raise to medium-high	Cook covered 10 min until chili flavor infuses
5 tablespoons guk kanjang (Korean soy sauce)
1 tablespoon jin kanjang (dark soy sauce)
950 ml water
1–2 tablespoons mirin or white wine
1 tablespoon chopped garlic
8–9 small colored potatoes or 2 large russet potatoes, cut into big chunks
3 medium carrots, washed and cut into big chunks
1 large onion, washed and cut into big chunks
3–6 fresh Korean green chili peppers or 2–3 dried red chili peppers, stems removed
5 dashes black pepper (about 1/8 tsp)

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