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Korean Chicken Stew

Spicy Korean Chicken Stew Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs
  • 1 tbsp vegetable oil
  • 1 medium onion, cut into 1-inch chunks
  • 2 medium potatoes, peeled and cut into 1½-inch chunks
  • 2 medium carrots, sliced into 1-inch pieces
  • 3 cloves garlic, minced
  • 1 tsp minced fresh ginger
  • 2 tbsp gochujang
  • 1 tbsp gochugaru
  • 1 tbsp granulated sugar or honey
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 cup water or unsalted chicken broth
  • 1 tbsp toasted sesame oil
  • 2 green onions, sliced
  • 1 tsp sesame seeds

Method
 

  1. Heat oil in a large heavy pot over medium-high. Pat chicken dry, season with salt, and sear skin-side down until golden, about 5 minutes. Flip and cook 3 minutes, then transfer to a plate.
  2. Reduce heat to medium, cook onion until soft, about 4 minutes. Stir in garlic, ginger, gochujang, and gochugaru; cook 1 minute.
  3. Add soy sauce, vinegar, sugar, and water, scraping up browned bits. Return chicken to the pot with potatoes and carrots. Bring to a boil, then reduce heat, cover, and simmer 25 minutes.
  4. Uncover and simmer until sauce thickens and chicken is tender, about 10 minutes more. Adjust seasoning.
  5. Off heat, stir in sesame oil, then ladle into bowls and top with green onions and sesame seeds. Serve hot.

Notes

The sauce will continue to thicken as it sits. If you want the stew extra saucy, add a bit more water when reheating. This dish is even better the next day.