Korean Spicy Chicken Stew

Korean Spicy Chicken Stew - potatoes, chicken, onion, baby carrots, scallions, soy sauce, chili paste. | rasamalaysia.com

Course Main Course
Cuisine Korean
Keyword Korean Spicy Chicken Stew
Author the Kimchi Chronicles Cookbook


  • 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


  1. 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.
  2. In a small bowl, combine all the Seasoning ingredients and mix well. Set aside.
  3. 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.