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Easy Spicy Korean Chicken Stew Recipe





INGREDIENTS:
  • 1lb boneless, skinless chicken thighs – cut into large bite sized chunks
  • Vegetable oil
  • 1 yellow onion – diced
  • 2 large carrots – sliced into 1/2 inch pieces
  • 2 cups chicken broth or kelp stock*
  • 3 Yukon Gold potatoes – peeled and cut into large bite sized chunks
  • 2-3 cups Napa cabbage (or green cabbage or Savoy cabbage) – roughly chopped
  • 2 scallions – sliced diagonally

Marinade:
  • 1/4 tsp salt (I used Himalayan Pink Salt)
  • 2 tsp rice wine

For the sauce:
  • 2.5 tbsp to 3 tbsp Korean chili paste (gochujang)
  • 1 tbsp of Season with Spice's Korean BBQ Blend
  • 2 tbsp soy sauce
  • 2 tbsp rice wine
  • 2 large garlic cloves – minced
  • 1 tsp minced ginger (optional)
  • 1 tbsp honey
  • 1 tbsp toasted sesame oil
  • 1 tsp fish sauce (optional)
Easy Spicy Korean Chicken Stew  Recipe


INSTRUCTIONS:

  1. Season the chicken with salt and rice wine. Set aside to marinate for 30 minutes, or overnight.
  2. In a small bowl, combine all the ingredients for the sauce, and mix well. Set aside.
  3. In a deep sauce pan or wok, heat a tablespoon of oil. Add in the yellow onion and cook until softened, but not browned. Turn heat to medium-high, and add in the chicken. Cook until brown on the edges – about 5-7 minutes. Add in the carrots and sauté for another 2-3 minutes. Finally, stir in the sauce and mix well.
  4. Pour in the broth/stock over the chicken to just cover them. Add in the potato chunks, and bring everything to a boil over medium-high heat. Then reduce heat to low, cover pan, and simmer for about 18-20 minutes (depending on the size of the vegetables and meat, cooking time will vary).
  5. After vegetables are almost tender, remove cover. Taste the stew, and adjust any seasonings if necessary. Turn heat up to medium-high and cook until sauce thickens to desired consistency.
  6. Dish out, and garnish with scallion. Enjoy with steamed rice!

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Easy Spicy Korean Chicken Stew Recipe Easy Spicy Korean Chicken Stew  Recipe Reviewed by kuji hara on Tuesday, May 02, 2017 Rating: 5

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