Description
A comforting Korean chicken stew packed with flavor.
Ingredients
Scale
- 1 kg bone-in chicken (skin-on pieces for richer flavor)
- 1 medium onion (chopped into chunks)
- 2 medium potatoes (cut into large chunks)
- 1 large carrot (chopped to match potatoes’ cooking time)
- 4 cups water or stock (consider using anchovy stock or dashi for umami)
- 2 tablespoons gochugaru (Korean chili flakes, adjust for spice level)
- 3 tablespoons soy sauce
- 4 cloves garlic (minced)
- 1 tablespoon honey (or sugar)
- 2 tablespoons gochujang (Korean chili paste)
- 1 teaspoon black pepper (freshly ground)
- 2 stalks green onions (chopped)
- 1 medium green chili pepper (sliced, adjust to spice level)
Instructions
- In a small bowl, combine gochugaru, soy sauce, minced garlic, honey, gochujang, and black pepper. Stir until smooth and set aside.
- In a large pot, add chicken and chopped onion. Pour prepared sauce over, heat over medium and sauté for 2 minutes.
- Pour enough water or stock to fully submerge chicken. Cover and bring to a simmer, then reduce heat and cook for 10 minutes.
- Add potatoes and carrots, stirring to submerge. Cover, reduce heat to low, and simmer for 20 minutes.
- Incorporate chopped green onions and sliced green chili. Simmer for another minute, then serve with rice.
Notes
- Adjust gochugaru and green chili pepper according to desired spice level.
- Serve with steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 120mg