IMPORTANT: If you have problems with printing, for example: non-English garbage text, please save the recipe as a PDF on your computer and then print from the PDF.

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.

PinterestFollow me
FacebookLike Me

Print

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.

Article printed from Rasa Malaysia: http://rasamalaysia.com

Copyright © 2014 Rasa Malaysia. All rights reserved.