Fowl Play: The Spud Awakens
Korean Chicken and Potato Stew (Gamjatang) with Whole Chicken, simmered for a spicy, hearty dinner
1 hour 45 minutes
Serves 4
DinnerKoreanNut-free
Herb's take
Gamjatang is Korean comfort food at its finest, but here we turn tradition on its head by using a whole chicken for maximum flavor and drama. Along the way, you'll learn why long simmering builds soul-soothing broth and how potatoes thicken it without a drop of cream.
Ingredients
Yield
4
Instructions
- 01Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides in batches, about 3 minutes per side. Transfer to a plate.
- 02Add onion, garlic, and ginger to the pot and cook, stirring, until softened, about 4 minutes.
- 03Stir in gochugaru, doenjang, and gochujang. Cook for 1 minute until fragrant.
- 04Return the chicken to the pot. Pour in 8 cups water and bring to a boil, scraping up browned bits from the bottom.
- 05Reduce heat to a gentle simmer. Skim off any foam. Cover and simmer for 30 minutes.
- 06Add potatoes, mushrooms, soy sauce, and fish sauce. Continue simmering, uncovered, for 40 minutes until chicken is very tender and potatoes are nearly falling apart.
- 07Add napa cabbage and half the scallions. Simmer 10 minutes more.
- 08Stir in sesame oil, black pepper, and perilla leaves. Simmer 2 minutes.
- 09Taste broth and adjust salt and seasoning as needed. Remove from heat.
- 10Ladle stew into bowls, making sure each gets a piece of chicken, plenty of potatoes, and veggies. Garnish with remaining scallions. Serve piping hot with rice or crusty bread if desired.
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