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.
How Many Calories per Serving?
This recipe is only 445 calories per serving.
What Dishes to Serve with This Recipe?
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Korean Spicy Chicken Stew
- 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 ((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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is such a winner of an entree. My husband and I could not stop raving about it as we ate it. We used boneless/skinless thighs and decreased the low/slow covered cook time to 35 minutes, since it wasn’t bone-in meat. This may be my favorite of your recipes that I have tried so far. Thank you!!! It was just perfect and nice and spicy without killing our taste buds.
Hi Valerie, thanks so much for your sweet comment. I am so happy that you enjoyed my Korean Spicy Chicken stew recipe. :)
Bee, would the addition of a couple of garlic cloves add or detract from the flavor? Also, does boneless skinless chicken chunks work in this? Should I reduce the cook time? Planning to make this tonight. Thanks for any advice!
Sorry for the late response, I just saw that but I see that you had great success. Garlic always makes everything better. :)
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. :)
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.
Can I used any ingredient same taste as rice wine? Muslims can’t use non halal thing in their dish.
You can skip it.