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Korean Spicy Chicken Stew

Korean Chicken Stew
Korean Chicken Stew pictures (1 of 3)

Whenever I shop at Korean grocery stores, I love checking out the marinated meats section where buckets of pre-marinated meats are ready for sale. Other than the regular kalbi or beef short ribs for Korean BBQ, there is always a bucket of marinated chicken meat labeled as chicken stew. I always buy the chicken stew and make it at home but it was pricey.

I decided to learn how to make it and found a similar braised chicken recipe in the Kimchi Chronicles cookbook. The main flavoring ingredients are Korean chili paste “Gochujang” and Korean chili powder. From the market, I found two types of Korean chili powder—one type is a fine powdered form and the other is slightly coarse. I am not sure about the difference so if you are a Korean cook, please let me know.

I love the addition of potatoes and carrots to this spicy chicken stew. The end result is a spicy and hearty chicken stew that I really enjoy eating. It was simply delicious and comforting.

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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?
    Thanks

  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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