Spicy Korean Chicken Stew

Spicy Korean Chicken Stew


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This stew has all the veggies and beef you can imagine. However, there is a kick to eating this stew. It is spicy and made with a gochujang sauce. If you're looking for an exciting meal, try this stew!

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Time needed

15 min preparation + 50 min cooking

Serving Size / Yield

6 servings


  • 1 1/2 cups of water
  • 1/4 cup of soy sauce
  • 2 tablespoons of rice wine
  • 2 tablespoons of gochujang sauce
  • 2 tablespoons red chili pepper flakes
  • 1 tablespoon of honey
  • 1 tablespoon of white sugar
  • 1 pinch of ground black pepper
  • 3 pounds of bone-in chicken pieces, trimmed of fat and cut into small pieces
  • 10 ounces of potatoes, cut into large chunks
  • 2 carrots, cut into large chunks
  • 1/2 of a large onion, cut into large chunks
  • 4 large garlic cloves to taste
  • 2 slices of fresh ginger to taste
  • 2 scallions, cut into 2-inch lengths
  • 1 tablespoon of sesame oil
  • 1 teaspoon of sesame seeds

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First, stir the water, soy sauce, rice wine, gochujang sauce, red chili pepper flakes, honey, sugar, and black pepper together in a large pot. Then add the chicken and bring everything to a boil. Reduce the heat to medium and place a lid on the pot. Cook the mixture at a simmer until the chicken is browned, about 15 minutes.
Next, stir the potatoes, carrots, onion, garlic, and ginger into the chicken mixture. Place the lid back on the pot and cook, stirring occasionally until the potatoes are tender. Then remove the lid and cook the stew until the chicken is tender and the liquid has thickened slightly. To make sure the stew is fully cooked, place a thermometer into a piece of chicken, near the bone. It should read 165 degrees F.
Finally, stir in the scallions, oil, and seeds into the stew and take the pot away from the heat.

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