Rosé Dakbokkeumtang (Gochujang Tomato Cream Chicken)

Method

1. Trim excess fat from the chicken, cut it into 4 cm pieces and season with salt. Peel the potatoes and cut them small, about 2 cm, so they cook in time. Roughly chop the onion and thinly slice the garlic.

   Add in this stepBoneless chicken thighs 400 gSalt 1 pinchPotatoes 200 gOnion 100 gGarlic cloves 3

2. Heat the olive oil in a 24 cm deep frying pan or shallow pot on medium-high heat and spread the chicken out skin-side down. Cook for 6 min, turning once the underside is golden; it doesn't need to be cooked through yet. Lay the chicken in away from you, as the oil spits.

   Add in this stepOlive oil 1 tbsp

   medium-high heat

3. Turn the heat down to medium heat, add the onion and garlic and stir for 1 minute, then add the gochujang, chilli flakes and tomato paste and fry for 3 min. When the paste turns a deep brick red and the oil starts to separate, the raw tomato taste is gone and the flavour deepens. Keep stirring so it doesn't scorch.

   Add in this stepGochujang 1½ tbspKorean chilli flakes (gochugaru) 1 tspTomato paste 1½ tbsp

   medium heat

4. Add the water and potatoes, scrape the bottom of the pan to mix, cover and simmer on medium heat for 13 min, until a chopstick slides into the potatoes and the chicken is cooked through.

   Add in this stepWater 350 ml

   medium heat

5. Turn the heat down to low heat, pour in the cream and milk and warm for 3 min, stirring. Boiling hard after adding cream can split the sauce, so keep it at a gentle bubble at the edges and stop when it coats a spoon.

   Add in this stepDouble (heavy) cream 150 mlMilk 100 ml

   low heat

6. Sprinkle with Parmigiano and tear the basil over the top. Toast the baguette in a dry pan or toaster until crisp and serve alongside for dipping.

   Add in this stepParmigiano Reggiano, grated 20 gFresh basil leaves 6Baguette slices, 1.5 cm thick 6