Korean Spicy Chicken Stew
Korean Spicy Chicken Stew – potatoes, chicken, onion, baby carrots, scallions, soy sauce, chili paste.
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
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.
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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