Korean Spicy Chicken Stew (Dakdori Tang)

Step 1

Make a seasoning paste by mixing the soy sauce, ginger, garlic, gochujang, gochugaru, fish sauce and sugar in a small bowl.

Step 2

In a large sauce pot, combine the chicken with the seasoning paste and 3 cups water. Bring to a boil, cover the pot then reduce the heat so it cooks at a simmer for 15 minutes.

Step 3

Add the potatoes and radish and cook for another 15 minutes, covered, on low heat. Add more water if the pot looks dry.

Step 4

Stir in the green chiles and scallions. Let everything cook for another 5 to 10 minutes, uncovered, until the sauce thickens slightly. Portion into bowls and serve immediately.