There’s something magical about a warm bowl of Spicy Korean Chicken Stew that instantly transports me back to my childhood kitchen. The aroma of simmering spices and tender chicken fills the air, wrapping around you like a cozy blanket.
This dish is not just a meal; it’s a quick solution for those busy weeknights or a comforting hug on a chilly day. Whether you’re looking to impress your loved ones or simply treat yourself, this stew is packed with flavor and heart. Let’s dive into this culinary adventure together!
Why You’ll Love This Spicy Korean Chicken Stew
This Spicy Korean Chicken Stew is a game-changer for your dinner routine.
It’s easy to whip up, taking just over an hour from start to finish.
The rich, spicy flavors will have your taste buds dancing, while the tender chicken and hearty vegetables make it a satisfying meal.
Plus, it’s a one-pot wonder, meaning less cleanup for you.
What’s not to love about that?
Ingredients for Spicy Korean Chicken Stew
Creating a delicious Spicy Korean Chicken Stew starts with gathering the right ingredients. Here’s what you’ll need:
Chicken thighs: Bone-in and skin-on for maximum flavor and tenderness.
Vegetable oil: Essential for searing the chicken and building flavor.
Onion: Diced to add sweetness and depth to the stew.
Garlic: Minced for that aromatic kick that elevates the dish.
Ginger: Freshly minced to bring warmth and spice.
Potatoes: Peeled and chunked, they add heartiness and soak up the flavors.
Carrot: Sliced for a touch of sweetness and color.
Green onions: Chopped for garnish, adding a fresh crunch.
Water: The base for your stew, helping to meld all the flavors together.
Soy sauce: A splash for umami richness.
Gochugaru: Korean red pepper flakes that bring heat and vibrant color.
Gochujang: Korean red pepper paste for a deeper, fermented flavor.
Sugar: Just a touch to balance the heat and enhance the overall taste.
Sesame oil: A drizzle for a nutty finish that ties everything together.
Salt and pepper: To taste, ensuring the flavors pop.
Feel free to get creative! You can add other vegetables like bell peppers or zucchini for extra nutrition and flavor.
For exact measurements, check the bottom of the article where you can find everything available for printing.
How to Make Spicy Korean Chicken Stew
Making Spicy Korean Chicken Stew is a straightforward process that rewards you with a bowl of comfort.
Let’s break it down step by step, ensuring you capture all those rich flavors along the way.
Step 1: Sear the Chicken
Start by heating the vegetable oil in a large pot over medium-high heat.
Once the oil is shimmering, add the chicken pieces.
Sear them until they’re golden brown on all sides, about 5-7 minutes.
This step locks in the juices and adds depth to your stew.
When done, remove the chicken and set it aside.
Your kitchen will already smell amazing!
Step 2: Sauté Aromatics
In the same pot, toss in the diced onion, minced garlic, and ginger.
Sauté for 2-3 minutes until the onion turns translucent.
This is where the magic begins!
The aroma will fill your kitchen, making it hard to resist sneaking a taste.
Step 3: Combine Ingredients
Return the seared chicken to the pot.
Add the potatoes, sliced carrot, water, soy sauce, gochugaru, gochujang, sugar, and sesame oil.
Stir everything together, ensuring the chicken and veggies are well-coated in those vibrant flavors.
It’s a colorful mix that promises a hearty meal.
Step 4: Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let it simmer for 30-40 minutes.
This slow cooking allows the chicken to become tender and the flavors to meld beautifully.
You might want to check occasionally, just to enjoy the enticing aroma wafting through your home.
Step 5: Adjust Seasoning
After simmering, taste your stew.
Adjust the seasoning with salt and pepper as needed.
This is your chance to make it just right for your palate.
If you like it spicier, feel free to add more gochugaru or gochujang!
Step 6: Serve and Garnish
Once everything is cooked through, it’s time to serve.
Ladle the stew into bowls and garnish with chopped green onions.
This adds a fresh crunch that complements the rich stew.
Enjoy your Spicy Korean Chicken Stew hot, and watch as it warms both your belly and your heart!
Tips for Success
Use bone-in chicken thighs for extra flavor and tenderness.
Don’t rush the searing process; it builds a rich base for your stew.
Feel free to adjust the spice level by varying the gochugaru and gochujang.
Let the stew sit for a few minutes after cooking; it enhances the flavors.
Pair with steamed rice to soak up the delicious broth.
Equipment Needed
Large pot: A Dutch oven works great, but any heavy-bottomed pot will do.
Wooden spoon: Perfect for stirring and scraping up those flavorful bits.
Cutting board: Essential for prepping your ingredients.
Knife: A sharp chef’s knife makes chopping a breeze.
Variations of Spicy Korean Chicken Stew
Vegetable Delight: Swap out chicken for tofu or tempeh for a hearty vegetarian option. Add extra veggies like bell peppers, zucchini, or mushrooms for a colorful twist.
Seafood Fusion: Incorporate shrimp or fish instead of chicken for a seafood version. Adjust cooking time accordingly to avoid overcooking.
Spicy Kick: For those who crave more heat, increase the amount of gochugaru and gochujang. You can also add sliced fresh chili peppers.
Low-Carb Option: Replace potatoes with cauliflower or turnips to keep it low-carb while still enjoying a comforting stew.
Herb Infusion: Add fresh herbs like cilantro or basil at the end for a fresh burst of flavor that brightens the dish.
Serving Suggestions for Spicy Korean Chicken Stew
Steamed Rice: Serve with fluffy white or brown rice to soak up the rich broth.
Kimchi: A side of spicy kimchi adds a tangy crunch that complements the stew.
Cold Beer: Pair with a light lager or Korean beer for a refreshing contrast.
Garnish: Top with sesame seeds for an extra touch of flavor and presentation.
FAQs about Spicy Korean Chicken Stew
Can I make Spicy Korean Chicken Stew in advance?
Absolutely! This stew tastes even better the next day as the flavors meld together. Just store it in an airtight container in the fridge for up to three days. Reheat gently on the stovetop before serving.
Is Spicy Korean Chicken Stew gluten-free?
Yes, as long as you use gluten-free soy sauce, this dish is gluten-free. Always check labels to ensure your ingredients meet your dietary needs.
What can I substitute for gochugaru and gochujang?
If you can’t find gochugaru, you can use crushed red pepper flakes, but the flavor will differ. For gochujang, a mix of miso paste and a bit of chili powder can work in a pinch, though it won’t be quite the same.
How spicy is this stew?
The spice level can be adjusted based on your preference. Start with the recommended amounts of gochugaru and gochujang, then taste and add more if you like it hotter!
Can I add other vegetables to the stew?
Definitely! Feel free to toss in bell peppers, zucchini, or even mushrooms. They’ll add extra flavor and nutrition to your Spicy Korean Chicken Stew.
Final Thoughts
Cooking Spicy Korean Chicken Stew is more than just preparing a meal; it’s about creating a moment of joy and warmth.
Each spoonful is a delightful blend of flavors that brings comfort and satisfaction, perfect for sharing with family or enjoying solo after a long day.
The vibrant colors and enticing aromas fill your kitchen, making it a welcoming space.
As you savor this dish, you’ll find it’s not just food; it’s a celebration of culture and comfort.
So, roll up your sleeves, embrace the process, and let this stew become a cherished part of your culinary repertoire!
A flavorful and comforting Spicy Korean Chicken Stew that combines tender chicken with aromatic spices and vegetables.
Ingredients
Scale
2 pounds chicken thighs, bone-in and skin-on, cut into pieces
2 tablespoons vegetable oil
1 medium onion, diced
4 cloves garlic, minced
1-inch piece ginger, minced
2 medium potatoes, peeled and cut into chunks
1 medium carrot, sliced
2–3 green onions, chopped (for garnish)
1 cup water
1 tablespoon soy sauce
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon gochujang (Korean red pepper paste)
1 tablespoon sugar
1 teaspoon sesame oil
Salt and pepper to taste
Instructions
Heat the vegetable oil in a large pot over medium-high heat. Add the chicken pieces and sear until browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
In the same pot, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
Return the chicken to the pot. Add the potatoes, carrot, water, soy sauce, gochugaru, gochujang, sugar, and sesame oil. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with chopped green onions.
Notes
For a milder stew, reduce the amount of gochugaru and gochujang.
Add other vegetables like bell peppers or zucchini for extra flavor and nutrition.
