|1 Pkg||Maple Leaf Prime Chicken Legs|
|3 tbsp||(45 ml) gochujang (Korean red pepper paste)|
|1 tbsp||(15 ml) doenjang (Korean soy bean paste)|
|1 tbsp||(15 ml) chopped garlic|
|1 tbsp||(15 ml) mirin|
|2 tbsp||(30 ml) soy sauce|
|1 1/2 tsp||(7.5 ml) salt|
|1/2 tsp||(2.5 ml) ground black pepper|
|1||large potato, Yukon Gold, 3 inch dice|
|4||napa cabbage leaves, 3 inch dice|
|2||scallions, thinly sliced|
Place the chicken legs into a pot and cover with cold water. Bring to a simmer over high heat and simmer gently 8 minutes, skimming frequently.
Measure out the ingredients for the sauce and add it to the simmering stew. Simmer gently for 1 hour 15 minutes.
Add the potatoes and cabbage leaves. Simmer for another 45 minutes, or until the meat is very tender.
Transfer the stew to serving bowl. Top with scallions.
Serve very hot with steamed short grain rice and kimchi.
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