Korean•comfort

Spicy Korean Chicken Stew

Easy Korean spicy chicken stew recipe.

Ingredients

Quantities are shown as originally provided.

1 kg chicken ((2.2 pounds), I used a mix of chicken drumsticks and thigh fillets), cut into medium sized chunks)
1 cup water
2 potatoes ((450g / 1 pound), cut into medium pieces)
1 carrot ((150g / 5.3 ounces), cut into medium pieces)
1 onion ((190g / 6.7 ounces), cut into medium pieces)
3 perilla leaves (, thinly sliced)
1 stalk green onion ((20g / 0.7 ounces), thinly sliced)
1 tsp toasted sesame seeds
3 Tbsp gochujang ((Korean chili paste))
2 Tbsp gochugaru ((Korean chili flakes))
2 Tbsp rice wine
2 Tbsp soy sauce
1 Tbsp sugar (, I used raw sugar)
1 Tbsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
A few sprinkles ground black pepper

1
On medium-high heat, boil some water (5 to 6 cups) in a medium sized pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.
2
In a clean pot, add the chicken, sauce and the water. Boil them over medium-high heat for about 10 mins, covered.
3
Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.
4
Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.