Place the onion, potato, radish, garlic and chicken drumsticks in a pot. Add in the ikan bilis pouch, sake and water (or stock).
Place the pot over high heat and bring to a boil.
Stir the doenjang into the pot. Turn the heat down to a simmer and simmer for 45 minutes, until the chicken and vegetables are tender.
Taste the stew - if it's not salty enough, stir in a bit more doenjang or soy sauce. Spoon the stew into serving bowls, garnish with chopped fresh spring onion and serve hot with rice.
NOTES
- To remove the chicken skin from the drumsticks: Using a tea towel (or any food cloth or even paper towels), get a firm grip of the skin then pull the skin all the way back and finally off the chicken drumstick. - Other optional ingredients that you can add in: chili pepper, tofu- Adapted from Maangchi's Doenjang Jjigae