Easy Spicy Korean Chicken Stew

Name: Easy Spicy Korean Chicken Stew
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10 serving
Ingredients: 5 pounds chicken; 1 lb (about 3 large) red potatoes or Yukon gold potatoes cut into 1-½ inches chunks; 4 large carrots; 2 large yellow onions; 10 garlic cloves; 2 tablespoons fresh ginger; 4 tablespoons ''Gochujang'' Korean fermented red pepper paste; 3 tablespoons reduced-sodium soy sauce; 1 tablespoon mushroom flavored dark soy sauce or dark soy sauce; 2 tablespoons gochugaru flakes; 1 teaspoon knorr granulated chicken flavor bouillon; 1 tablespoon granulated sugar; 2 Tablespoon rice wine vinegar; 1 teaspoon sesame oil; 1 cup of boiling water; 6 green onions

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
10
Calories
317 kcal
Course
Main Course
Cuisine
Korean

Easy Spicy Korean Chicken Stew

Deacon Moody

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Warm up your taste buds with this comforting Spicy Korean Chicken Stew. Bursting with bold flavors and wholesome ingredients, it’s the perfect dish for chilly evenings or whenever you crave a hearty, spicy meal.

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Ingredients

Servings

5 pounds chicken , legs, thighs, and breast (no wings) cut into 8 pieces, backbone discarded. I use chicken drumsticks.
1 lb (about 3 large) red potatoes or Yukon gold potatoes cut into 1-½ inches chunks
4 large carrots , peel, and cut into 1-½ inches chunks
2 large yellow onions , cut into 1-½ inches chunks
10 garlic cloves , chopped
2 tablespoons fresh ginger , grated
4 tablespoons ''Gochujang'' Korean fermented red pepper paste , adjust to taste
3 tablespoons reduced-sodium soy sauce
1 tablespoon mushroom flavored dark soy sauce or dark soy sauce
2 tablespoons gochugaru flakes (Korean red pepper flakes) or red pepper flakes
1 teaspoon knorr granulated chicken flavor bouillon
1 tablespoon granulated sugar
2 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 cup of boiling water
6 green onions , chopped

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Instructions

Combine the reduced-sodium soy sauce, mushroom-flavored soy sauce, rice wine vinegar, sugar, gochujang, sesame oil, chicken bouillon, and red pepper flakes in a small bowl. Set aside.
Heat 4 tablespoons peanut oil in a nonstick 12.7 quart over medium-high heat. Brown the chicken on both sides. Add the garlic and ginger and cook for 2 minutes. Add the potatoes, carrot, onion, and the sauce mixture. Bring it to a boil. Add 2 cups boiling water and reduce it to a simmer. Cover and cook until the vegetables are tender and the chicken is cooked through for about 45 minutes.
Stir in the green onions. Taste and adjust the seasoning with salt and pepper, if needed. Serve garnished with chopped green onions. Enjoy! Pair the Spicy Korean Chicken Stew with our Perfect White Rice.

Equipments used:

Notes

How to Store & Re-Heat
To store the Spicy Korean Chicken Stew, let it cool to room temperature, then transfer it to an airtight container.
Refrigerate for up to 3 days. Reheat individual servings in the microwave or reheat the entire stew on the stovetop over medium heat.
If needed, add a little water or chicken broth to maintain the desired consistency. Make sure it's heated thoroughly before serving.
Make-Ahead & Freeze
Spicy Korean Chicken Stew is a great make-ahead dish that can be prepared and stored in the refrigerator or freezer until ready to serve.
To make the stew ahead of time, follow the recipe as directed and allow the stew to cool to room temperature.
Once cooled, transfer the stew to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 2-3 months.
When you are ready to serve the stew, reheat it using the microwave or stovetop method until heated.
If the stew has thickened during storage, you may need to add a splash of water or chicken broth to loosen it up.