Korean-Style "Mish-Mash" Stew

So me and my boyfriend Jon recently took a trip to our local asian market, and I got tons of Korean ingredients. I wasn’t sure what to make, so I kind of just whipped this up real quick.

-2 Chicken Breasts, chopped into about 1″ pieces
-About 1 pound mixed type fish ball, defrosted. (in the frozen section).
-2 Tbsp Gochujang
-2 Tbsp Gochugaru
-3 tbsp honey or sugar
-2 tbsp soy sauce + a dash of fish sauce.
-3 Garlic cloves, minced.
-One large onion, chopped
-One large russet potato, in around 3/4″ chunks

Eggs, for serving.

Mix all the seasoning ingredients together in a bowl.
Add some veg. oil in the pan, stir-fry chicken and garlic together until lightly browned. Add onions, potatoes, stir for another minute. Add seasoning mix, and around 1/2 cup of water, stir well and cook for around 10 min on medium. Increase the heat to med-high and add the fish balls, cook for another 5-10 minutes until the sauce is thickened.

Serve over Rice, and fry an egg to place on top of each bowl.
(Kimchi as a side of course!)

This is a really good, rather simple recipe I kind of just threw together with what we had in the house. if you don’t like fish balls- just use chicken or pork alone.

*This amount of gochujang and gochugaru makes a pretty mild sauce, as my BF cant tolerate heat well. If you like more heat, use more!