Korean Spicy Chicken Stew – potatoes, chicken, onion, baby carrots, scallions, soy sauce, chili paste. So EASY and DELICIOUS!
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.
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.
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Korean Spicy Chicken Stew Recipe
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, (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.