For chicken and vegetables:
- 1kg / 2.2 lbs Chicken drumsticks
- 1 cup Water
- 2/ 450 g / 1 lb Potatoescut into chunks
- 1/ 150 g / 5.3 oz Carrotscut into chunks
- 1 /190 g / 6.7 oz Onionchopped
- 3 leaves Perillathinly sliced
- 1 Green onionthinly sliced
- 1 tsp Sesame seedstoasted
For sauce:
- 3 tbsp Gochujang pepper pasteKorean chili paste
- 2 tbsp GochugaruKorean chili flakes
- 2 tbsp Chinese rice wine
- 2 tbsp Soy sauce
- 1 tbsp Sugaror raw sugar
- 1 tbsp Garlicminced
- 1 tsp Fresh gingerminced
- 1 tsp Sesame oil
- few sprinkles Black pepperground
Spicy Korean Chicken Stew
Spicy Korean Chicken Stew is one of those dishes I start to crave when the weather is miserable outside. It’s hearty, comforting, spicy, and so easy to make. The chicken and vegetables absorb the spicy and savory Korean sauce as the stew simmers and are terrific served with rice. By cooking the rice as the chicken and veggies finish braising, you can get everything on the table in 40 minutes flat. This is a dish that will warm you up as the weather turns chilly.
This Korean stewed chicken recipe is so easy that you’ll be tempted to throw away all those take-out menus. First, you want to parboil the chicken. It’s easy. Add the chicken to boiling water and cook for one minute, then drain. Meanwhile, combine the sauce ingredients in a small bowl. To a clean pot, add the chicken, sauce, and a cup of water. Cook for 10 minutes, then add the vegetables. Next, add the perilla leaves. The perilla leaves bring savory minty and licorice-y notes and are a staple ingredient in Korean food. Simmer all together until the chicken and the potatoes are cooked through. Finish the spicy chicken stew with thinly sliced green onions and toasted sesame seeds. So warming!
To make the Spicy Korean Chicken Stew, you will need the following ingredients:
Steps to make Spicy Korean Chicken Stew
1 | Pre-cook chicken | 10 |
In a pot over medium-high heat, boil 5 to 6 cups of water. Once the rolling boil starts, add the chicken and cook for 1 minute. Drain the water. | ||
2 | Prepare sauce | 2 |
In a bowl, combine 3 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons rice wine, 2 tablespoons soy sauce, 1 tablespoon raw sugar, 1 tablespoon minced garlic, 1 teaspoon minced ginger, 1 teaspoon sesame oil, and a few sprinkles ground black pepper. Stir to mix well. | ||
3 | Combine chicken, sauce, and water | 12 |
To a clean pot, add the chicken, sauce, and 1 cup water. Bring to a boil and cook over medium-high heat, covered, for about 10 minutes. | ||
4 | Add potatoes, carrots, and onions | 7 |
Add in the potatoes, carrots, and onions. Cover and boil for another 7 minutes. | ||
5 | Add perilla leaves | 8 |
Reduce the heat to medium and gently stir. Add 3 sliced perilla leaves and stir, then cover, and simmer for 8 minutes more or until the chicken and the potatoes are cooked through. | ||
6 | Serve | |
Serve hot over a bowl of steamed rice, garnished with thinly sliced green onions and toasted sesame seeds. Enjoy! | ||
Recipe Reviews
It is so comforting and delicious!
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