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Spicy Korean Chicken Stew: A Flavorful Comfort Dish!

A flavorful and comforting Spicy Korean Chicken Stew that combines tender chicken with aromatic spices and vegetables.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Korean
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same pot, add the diced onion, garlic, and ginger. Sauté for 2-3 minutes until the onion is translucent.
  3. Return the chicken to the pot. Add the potatoes, carrot, water, soy sauce, gochugaru, gochujang, sugar, and sesame oil. Stir to combine.
  4. 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.
  5. Taste and adjust seasoning with salt and pepper as needed.
  6. Serve hot, garnished with chopped green onions.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 25gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 19gCholesterol: 100mgSodium: 800mgFiber: 3gSugar: 5g

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.

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