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Korean Spicy Chicken Stew
Adapted from the Kimchi Chronicles Cookbook
Ingredients:
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
Seasoning:
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
Method:
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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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.
I say delicious!
Something I would love to have at my dinner table tonight.
Oh wait. Maybe it’s not too late to start!
[runs]
The chili paste is the one we use in 石锅拌饭？
The rice wine, can i use chinese kind? thanks.
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. :)
It looks really good….mmm
Yummy, a great dish for winter for sure.
This sounds wonderful! I have a question for you…do you know how long fish sauce is good for (in the bottle, un-refrigerated)?
I think they are good for a few months, I usually use up mine in a few months and it’s no problem.
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.
Looks yummy, must buy the Korean chili paste and chili powder when we visit the Korean supermarket next time.
Sounds and looks yummy! Love these simple recipes :)
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?
Thanks
I keep it in the fridge.
Ohh this is my type of dish – ever since i got pregnant i am just craving Korean spicy food. . .
I don’t know much about Korean food but this looks gorgeous – I love any spicy asian stew.
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!
Yum! This looks great. I’ve always got gochujang and red pepper flakes in my pantry. I love making Korean spicy soups and stews.
YUM!! trying this tonight! it’s so cold here, i need a little spicy korean stew ;)