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Spicy turkey stew (turkey-bokkeum-tang)
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For the sauce:
3 tablespoons Korean chili paste (gochujang)
1 tablespoon chili powder
2 tablespoons coconut sugar
3 tablespoons soy sauce
- 1 tablespoon sesame oil
3 cloves of garlic, chopped
1/2 teaspoon chopped ginger
1 cup water
For the stew:
1 large onion
3 yellow potatoes
3 turkey drumsticks
3 green onions
1 green chili
1 red chili
Combine the ingredients for the sauce in a bowl and set aside.
Chop onion, carrots and potatoes into large pieces.
Slice green onions and the chilis.
Season the turkey drumsticks with salt and pepper.
In a large pan, evenly brown turkey drumsticks with avocado oil on medium heat.
Take out the browned drumsticks and set aside.
In the same oil, sauté onions and carrots until onions are transparent.
Add in the drumsticks, pour in 2/3 of the sauce and bring to boil.
Once it boils, cover with a lid and continue cook for 15 minutes.
Turn the drumsticks and stir the vegetables occasionally.
Add the remaining sauce and potatoes and cook covered for another ten minutes.
Turn off the heat and stir in green onions and chilis, leaving a few chilis aside for the garnish. Let rest for five minutes with the lid on.
Garnish with sesame seeds and remaining chilis. Serve while hot with fresh rice and banchan (Korean side dishes).
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