Korean Spicy Chicken and Potato Soup (Korean Spicy Chicken and Potato Soup)

Method

1. 01

   Step 1

   Stewed Chicken. Cut the chicken into small pieces. Bring a pot of water to a boil, just enough to cover the chicken pieces. Transfer the chicken pieces to a clay pot, add ginseng, scallions, ginger slices, and garlic. Stew for 40 minutes (adjust the time according to your preferred tenderness).

   

2. 02

   Step 2

   Make the sauce. Crush eight cloves of garlic and place them in a container. Add Korean chili paste, rice cake sauce, and you can also add some Korean vinegar sauce (these flavors blend together wonderfully). Add corn syrup or honey, a little sesame oil, and salt to taste. Stir well.

   

3. 03

   Step 3

   You can't post two pictures for each step. This is the prepared sauce.

   

4. 04

   Step 4

   Stir-fry the vegetables. Cut the potatoes into chunks and the carrots into bite-sized pieces. Sauté chopped scallions in oil, then add the potatoes and carrots. Stir-fry until half-cooked. Add the chicken pieces and stir-fry for three minutes. Add all the chicken broth. Add the sauce and kimchi. Cook for about ten minutes, allowing the ingredients, sauce, and broth to fully meld. Add the green peppers and vegetables. Transfer to a rice cooker. Serve.