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Let me share my favorite Korean chicken stew recipe with you. This hearty dish combines tender chicken thighs with a rich, savory sauce that'll warm you up from inside out. I love how gochujang adds just enough kick without overpowering other flavors. Throw in some vegetables, and you've got yourself a complete meal. Trust me, once you try this stew, you'll be hooked. It's comfort food at its finest – perfect for chilly evenings or when you're craving something satisfying.
Ingredients for Delicious Korean Chicken Stew
- Boneless, skinless chicken thighs: Tender and flavorful protein base that soaks up the rich Korean flavors in the stew beautifully.
- Water: Essential liquid component that helps to create the broth and ensures all ingredients are cooked to perfection.
- Soy sauce: Adds depth of umami flavor and saltiness to the dish, a staple in Korean cuisine for savory richness.
- Korean chili paste gochujang: Signature spicy, sweet, and savory kick that defines the Korean flavor profile of the stew.
- Sugar: Balances out the heat and saltiness, adding a touch of sweetness to harmonize the overall taste.
- Garlic: Infuses the stew with aromatic pungency and depth of flavor, a classic ingredient in Korean cooking.
- Ginger: Adds warmth and a hint of spiciness, enhancing the overall complexity of flavors in the stew.
- Onion: Provides sweetness and texture, breaking down to create a flavorful base for the stew.
- Carrots: Adds natural sweetness and vibrant color, while providing a tender texture to the stew.
- Potatoes: Offer a hearty and comforting element to the stew, soaking up the flavors and adding a satisfying bite.
- Green onions: Fresh and pungent garnish that adds a pop of color and freshness to the finished stew.
Read more: Instant Pot Korean Lime Chicken Bowl Recipe
Essential Tools for Making Korean Chicken Stew
- Large pot: Essential for simmering the stew with all the ingredients and ensuring even cooking.
- Knife: Needed for cutting the chicken, vegetables, and other ingredients to the desired size for the stew.
Korean Chicken Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 kg Chicken thighs boneless, skinless
- 2 cups Water
- 1 cup Soy sauce
- 1 tbsp Gochujang Korean chili paste
- 2 tbsp Sugar
- 4 Garlic cloves minced
- 1 inch Ginger minced
- 1 Onion sliced
- 2 Carrots sliced
- 2 Potatoes cubed
- 2 stalks Green onions chopped
Read more: Korean Beef Stew Recipe
Instructions:
- 1. In a large pot, combine water, soy sauce, gochujang, sugar, garlic, and ginger. Bring to a boil.
- 2. Add chicken thighs to the pot. Reduce heat and simmer for 20 minutes.
- 3. Add onion, carrots, and potatoes to the pot. Continue to simmer for another 20 minutes, or until vegetables are tender.
- 4. Stir in green onions and cook for an additional 5 minutes.
- 5. Serve hot and enjoy!
Notes:
Nutrition value:
Keywords:
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Can You Make Korean Chicken Stew Ahead of Time?
Make Ahead Instructions
- Cook the stew as directed in the recipe.
- Let it cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cook the stew as directed in the recipe.
- Allow it to cool.
- Transfer to a freezer-safe container or bag.
- Label with the date and freeze for up to 3 months.
Korean chicken stew is traditionally made with gochujang, a fermented chili paste that adds depth and spice to the dish.
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