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.
How to Make Spicy Korean Chicken Stew
Note: The full instructions are provided in the recipe card below.
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 of 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, carrots, onion, and 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 about 45 minutes.
Stir in the green onions. Taste the Spicy Korean chicken stew and adjust the seasoning with salt and pepper, if needed. Serve the Spicy Korean chicken stew garnished with chopped green onions. Enjoy! Pair the Stew with our Perfect White Rice.
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📖 Recipe
Easy Spicy Korean Chicken Stew
Ingredients
- 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
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.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
