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Export 15 ingredients for grocery delivery
Step 1
Start by heating a large Dutch oven or heavy bottomed pot over medium heat. While the pot is heating up, season the chicken with salt and pepper.
Step 2
Once the Dutch oven is hot, add oil and let it heat up some before adding the chicken pieces. Sear the chicken pieces until browned on all sides, about 5 minutes. Remove the chicken from the pot with a slotted spoon and reserve.
Step 3
Add the potatoes, carrots, kohlrabi, onions, garlic and ginger to the pot. Stir.
Step 4
Add the sake, raise the heat to high and scrape up any brown bits left in the pan from browning the chicken. Cook for a few minutes until the alcohol in the sake burns off.
Step 5
Add the chicken stock, gochujang, red pepper flakes, soy sauce and sugar. Give the pot a stir and bring it to a simmer, then reduce the heat to medium.
Step 6
Add the reserved chicken back into the pot, stir and continue cooking until the chicken is cooked through and the vegetables are tender. This should take about 15 minutes.
Step 7
Plating
Step 8
We served this dish in bowls because of the lovely, fragrant (spicy) broth the ingredients are cooked in.
Step 9
Add rice to the bowl, cover with chicken and vegetables and then spoon in some of the broth. Top with the sliced scallions and serve. Or if you can, wait a bit before serving to let all the flavors meld together and then serve.
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