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Korean Spicy Chicken Stew


Korean Spicy Chicken Stew

Adapted from the Kimchi Chronicles Cookbook


2 tablespoons oil
1 1/4 lbs chicken, cut into pieces and seasoned with some salt and pepper
1 onion, sliced
10 oz potatoes, cut into pieces
5 baby carrots
2 stalks scallions, cut into 2-in lengths


3 tablespoons Korean chili paste
1/2 cup water
1 teaspoon Korean chili powder
1 tablespoon rice wine (or sake)
1 tablespoon soy sauce
1 teaspoon anchovy sauce (or fish sauce) or to taste


Heat the oil in a large pot over high heat. Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, about 6-7 minutes per side.

In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.

When all the chicken is browned, add the onion, potatoes, baby carrots, and scallions. Stir a few times to combine well. Add the Seasoning into the pot, stir to blend well with all the ingredients. Cover the pot reduce the heat to medium-low, stirring now and then. Cook for about 45-60 minutes or until the chicken is cooked through and the potatoes are tender. Add some water if the stew is too dry.

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25 COMMENTS... read them below or add one

    • Yes, it’s similar but I believe the chili paste in 石锅拌饭 has been mixed with something else because it’s sweeter. You can go to Asian market and find the Korean chili paste, which is more spicy. Yes, Chinese rice wine is fine. :)

  1. Renee Zimmers via Facebook

    I love korean food, they are all yummy. wish I know how to cook them at home. we don’t have any korean restaurant in town, poor me.

  2. Jeannie Kenny

    This sounds wonderful! I have a question for you…do you know how long fish sauce is good for (in the bottle, un-refrigerated)?

  3. Amy Powis via Facebook

    In my experience the finer ground gochu was always used in sauces along with gochujang…but the coarse stuff showed up in marinated sides of bean sprouts and in soups. I’m just assuming though, I never asked someone when I was there. Check out Seoul Eats, and my friend, Dan Gray who is a Korean foodie expert for tips, recipes, and video tutorials if you want more info on Korean food.

  4. Hanna

    This stew looks so good especially with this cold weather. I have one question for you. Do you keep the Korean chili paste at room temperature or in the fridge?

  5. Bee! I bought Gochujang for the bulgogi recipe I saw here from Eating and Living (which we had tonight and loved!!) and now I am raring to use more of it! This looks like another great recipe for it…I think I may have to buy more soon!

  6. Suge

    Made this for dinner and it was awesome! The only thing I did that I won’t do next time is add extra water. The sauce didn’t look like enough liquid but it was.

  7. Nancy Falkenberg

    Bee I am blessed to live so close to an asian market. I made this tonight for my birthday dinner. Loved it. I wish my husband was still alive to enjoy all your recipes I try out.Thanks Bee.

    • Hi Nancy, awww, so happy to receive your comment and I am so glad that you made this recipe. Happy birthday to you!!! I am sure he could taste and smell it whenever you try my recipes. :)

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