Korean-Style Spicy Chicken Stew with Creamy Mashed Potatoes

Ingredients

• 1800 g chicken (thighs or drumsticks, bone-in preferred)(800g)
• 2600 g potatoes(600g)
• 31 onion(120g)
• 41 carrot(70g)
• 53 garlic cloves(15g)
• 62 tablespoon gochujang (Korean red pepper paste)(36g)
• 72 tablespoon soy sauce(30g)
• 81 tablespoon sugar(12g)
• 91 tablespoon gochugaru (Korean red pepper flakes)(6g)
• 101 teaspoon doenjang (Korean soybean paste)(6g)
• 11100 g kimchi(100g)
• 12500 ml water or chicken broth(500g)
• 132 tablespoon butter(28g)
• 1460 ml milk(62g)
• 151 teaspoon salt(6g)
• 160.5 teaspoon black pepper(1g)
• 172 scallions (for garnish)(20g)

Instructions

1. 1Peel and cut the potatoes into chunks. Boil in salted water until tender, about 15 minutes.
2. 2While the potatoes cook, cut the chicken into large pieces. Slice the onion and carrot. Mince the garlic.
3. 3In a large pot, heat a little oil over medium-high heat. Add the chicken and brown on all sides.
4. 4Add the onion, carrot, and garlic. Sauté for 2-3 minutes until fragrant.
5. 5Stir in gochujang, soy sauce, sugar, gochugaru, doenjang, and kimchi. Mix well.
6. 6Pour in the water or chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until chicken is cooked through and vegetables are tender.
7. 7Drain the cooked potatoes. Mash with butter, milk, salt, and black pepper until smooth and creamy.
8. 8To serve, spoon mashed potatoes onto plates and ladle the spicy chicken stew over the top.
9. 9Garnish with sliced scallions.