Spicy Korean Chicken Stew
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
4
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Calories
740 kcal
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Course
Main Course
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Cuisine
Korean
Spicy Korean Chicken Stew
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How to make spicy Korean chicken stew with potatoes, tender chicken pieces, and potatoes coated in a spicy sauce made with Gochujang paste.
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Ingredients
Sauce:
- 1 ½ cups water 12 fl.oz/ 350 ml
- ¼ cups soy sauce 2 fl.oz/ 60 ml
- 2 tablespoons rice vinegar Note 1
- 1-2 tablespoons Korean gochujang paste Note 2
- 2 tablespoons honey
- ½ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
Stew:
- 2.5 lbs chicken thighs 1,2 kg
- 1 lb potatoes 450 g
- 2 carrots
- 1 medium onion
- 6 garlic cloves
- 1 thumb-size piece of ginger
- 1 tablespoon corn starch optional, Note 3
- 1-2 tablespoons cold water optional
Serving:
- 2 scallions
- 1 tablespoon sesame oil
- 1 teaspoon toasted sesame seeds
- fine sea salt
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Instructions
- Combine sauce ingredients: Use a wide, thick-bottomed pot or Dutch oven that will hold all the chicken pieces in one single layer. Place the water, soy sauce, rice vinegar, Gochujang paste, honey, chili flakes, and pepper into the pot. Whisk well.
- Cook chicken: Skin the chicken pieces and arrange them in the pot in a single layer. Bring to a boil, reduce heat to medium, and simmer, covered, for about 15 minutes.
- Prepare vegetables: In the meantime, peel and chop the potatoes into large chunks. Cut the carrots and the onion into chunks as well. Peel the garlic cloves and chop them finely. Peel and grate the ginger.
- Cook vegetables: Add the prepared vegetable to the pot and stir to make sure that they are all mixed in the sauce. Cover again and cook for further 15 minutes or until the potatoes are tender.
- Remove the lid from the pot and continue cooking for about 10 minutes until the chicken is cooked through and the sauce is slightly thickened.
- Thicken sauce: If you like your sauce to be thicker, you can thicken it with a small amount of cornstarch slurry. Mix 1 tablespoons corn starch with 1-2 tablespoons cold water to form a thick yet still runny paste. Whisk this slurry into the boiling sauce, let bubble shortly, and remove the pot from the heat.
- Adjust taste: Stir in the sesame oil, check the seasoning, and sprinkle the chicken stew with chopped scallions and toasted sesame seeds just before serving.
Notes
- Cider vinegar can be used instead.
- Use Gochujang paste according to taste. My paste is medium, yet so hot I cannot use more than one tablespoon if I want the kids to be able to eat with us.
- You will only need the corn starch slurry (made with corn starch and water) if you desire your sauce to be thicker. Otherwise, you can leave this step out.
Nutrition Information
Show Details
Serving
1/4 of the dish
Calories
740kcal
(37%)
Carbohydrates
49g
(16%)
Protein
79g
(158%)
Fat
27g
(42%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
19g
Cholesterol
366mg
(122%)
Sodium
1809mg
(75%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 740 kcal
% Daily Value*
| Serving | 1/4 of the dish | |
| Calories | 740kcal | 37% |
| Carbohydrates | 49g | 16% |
| Protein | 79g | 158% |
| Fat | 27g | 42% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 19g | 112% |
| Cholesterol | 366mg | 122% |
| Sodium | 1809mg | 75% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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