Another recent purchase of ours is Our Korean Kitchen by Jordan Bourke and Rejina Pyo. Our only real exposure to Korean food up until now have been a few of Nigella’s recipes which call for gochujang sauce. We’ve enjoyed those, so decided to branch out into some more east-Asian recipes after our journey to Japan.
There was on extra ingredient missing for this meal which was gochugaru – Korean red chilli powder. We managed to track down a bag at one of Manchester’s great east-Asian supermarkets, and it was well worth it. The flavours of this dish were just out of this world – possibly a new favourite? It’s a nice and easy one pot recipe too.
I suppose technically this is a winter recipe – it’s English name is “warming chicken and potato stew” – but it’s so delicious it can definitely be enjoyed at any time of year.