Korean Spicy Chicken Stew
394kcal
Ingredients
- 8 chicken drumsticks (bone-in with, or without skin)
- 1 (10 oz) yellow onion (cut into big chunks)
- 8 oz baby potatoes (cut in half)
- 2 carrots (cut into big chunks)
- 1 Korean green chili pepper or Jalapeno (slice)
- 6 garlic cloves (minced)
- 5 thin slices of ginger
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons gochugaru (Korean red chili pepper flakes) (coarse)
- ¼ cup low-sodium soy sauce
- 1 tablespoons sesame oil
- 2 tablespoons rice wine vinegar or mirin
- 2 tablespoons brown sugar
- 1½ cups hot water
- salt and black pepper (to taste)
- 2 stalks of green onions (chopped)
Method
- Fill a braiser pan with 5-6 cups of water, bring to a boil, and blanch the chicken drumsticks for 3 minutes. Drain and rinse.
- In a clean braiser pan, mix together 1½ cups of hot water with your gochugaru, gochujang, soy sauce, sugar, sesame oil, sliced ginger, garlic, and rice wine.
- Add the parboiled chicken, sliced pepper, and onion to the pot. Bring to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 20–25 minutes. Stir occasionally.
- Add the carrots and potatoes, cover, and braise for another 15–20 minutes, or until the vegetables are tender. Stir occasionally.
- Taste and adjust seasoning as needed. Garnish with freshly chopped green onion and serve with rice.
Nutrition
Calories394kcalCarbohydrates27gProtein31gFat18gSaturated Fat4gPolyunsaturated Fat5gMonounsaturated Fat7gTrans Fat0.1gCholesterol139mgSodium899mgPotassium894mgFiber4gSugar9gVitamin A6419IUVitamin C21mgCalcium67mgIron3mg
Notes
- Adjust the spice to your taste.
If you’re sensitive to heat, start with less gochugaru and gochujang, and add more as you go. If you love spice, toss in an extra pepper or a bit more chili flakes for that fiery kick. - Stir and baste as it braises.
While it’s cooking, gently stir once in a while and spoon some of the broth over the chicken and vegetables. This keeps everything moist, helps prevent burning, and makes sure every bite gets that flavorful sauce. - Watch the liquid level.
Make sure there’s enough sauce in the pot while cooking, so nothing sticks or burns. If it’s looking too dry, add a little water or broth. On the flip side, if there’s too much liquid at the end, you can simmer uncovered for a few minutes to reduce and thicken the sauce. - Adjust cooking time as needed.
Every stove and pan is a little different, and the thickness of your chicken can also affect cook time. Just make sure the chicken is fully cooked through and tender — don’t be afraid to let it go a little longer if needed. - Storage: Keep leftovers in the fridge for 3–4 days or freeze for up to 2 months.