History
I was fed plenty of times by my friend Julian's mom. Every single time she'd comment that 'you white boy, you no like dis' when referencing her Korean culinary. I did appreciate her Bulgogi, Galbi, Octopus, Kimchee and last but not least Hot Chicken Stew. Today I don't eat chicken much, but if Julian's mom were to stop by I'd definitely make an exception. Supposedly this is the recipe below.
Ingredients
*2-3 Fresh or jarred garlic
*10-12 Drumsticks (from chicken legs)
*Granulated Red Pepper [to your liking this is for flavoring, heat comes from jalapenos]
*1 Large Onion (minced)
*1 - 2 Jalapenos Sliced [leave seeds for really hot]
*Potatoes
*Carrots [sliced]
*3 tbps Oil
Instructions
*Bring chicken to a boil in pot
*When chicken is done boiling add potatoes, bring back to a boil for ~15 minutes [you want to make sure that they don't turn into mashed potatoes]
*When potatoes are ready to your liking remove just enough water to cover the chicken and potatoes
*Add the rest of the ingredients (carrots, onions, garlic, jalapenos, red pepper, oil) and mix well
*Lower heat to medium-low and cover pot, simmer for 45 minutes stirring occasionally '''note:''' to be gentle with stirring, you don't want mashed potatoes
*alternative method
chicken legs about 12, cut tips, boil until done. drain, mix cup water, gochuchang (red pepper paste) just glob a couple big spoons, a few heaping spoons of pepper power (korean pepper), potatoes, onions, carrots in large chunks.. boil till carrots done.
*other notes
I personally just took a hybrid approach of the three ways mentioned in these two urls, the first url is from my friend's "rough notes" has almost dick when it comes to ingredient ratios isn't very helpful, so I used the last recipe for ingredient ratios.
I personally don't like adding more fat to chicken (oil), because you're going to boil all the fat out and either skim or drain it off anyway, seems retarded to go and add more back.
So boil chicken for 20 minutes (fat floating to top)
Drain chicken, add the 2 cups of water (per 2lbs per the recipe at the bottom)
Then proceed with the portions of stuff you like, I honestly saw no point in mixing the paste/soy sauce/red pepper flakes and coating the chicken like the bottom recipe, it all goes in the same pot any way and braises down to a sauce.