Dakbokkeumtang Pot Pie

Method

1. Preheat the oven to 200 °C. Dice the chicken into 2 cm pieces, the potatoes into 1.5 cm, the carrot into 1 cm and the onion into 1.5 cm. Cutting smaller than for the classic braise is the key to even cooking in small dishes.

   Add in this stepBoneless chicken thighs 300 gPotatoes 160 gCarrot 60 gOnion 80 g

   oven

2. Heat the oil in a 20 cm pot on medium-high heat and stir-fry the chicken and vegetables for 5 min. When the chicken has turned white on the outside, add the garlic, gochujang, chilli flakes, soy sauce and sugar and stir for 1 minute to coat everything.

   Add in this stepNeutral cooking oil 1 tbspMinced garlic 1 tspGochujang 1 tbspKorean chilli flakes (gochugaru) 1 tspSoy sauce 1½ tbspSugar 2 tsp

   medium-high heat

3. Pour in the water and simmer on medium heat for 10 min, until a chopstick just goes into the potatoes. Don't cook them until completely soft; they'll cook more in the oven.

   Add in this stepWater 250 ml

   medium heat

4. Mix the cornflour with the cold water, pour it into the pot a little at a time while stirring and simmer on medium heat for 1 min more, until thick and glossy. Turn off the heat and let it cool for 10 min. Covering a hot filling melts the butter in the pastry and stops it puffing.

   Add in this stepCornflour (cornstarch) 2 tspCold water for the slurry 2 tbsp

   medium heat

5. Divide the filling between 2 ovenproof dish(es) about 12 cm across, filling them 80% full. Cut rounds of pastry 2 cm wider than the dishes, lay them on top and press the edges firmly onto the rims. Brush with beaten yolk, sprinkle with sesame and cut 2–3 slits in the centre to let steam escape.

   Add in this stepFrozen puff pastry, thawed 160 gEgg yolk (for glazing) 1Black or white sesame seeds ½ tsp

6. Set the dishes on a baking tray and bake in the middle of the oven at 200 °C for 20 min, until the pastry is high, puffed and deep golden. The dishes and filling are very hot: let them stand for 5 minutes and use oven gloves.

   oven