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Korean Spicy Chicken Stew

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
65 min
SERVINGS
4 servings
Dinner Korean
Korean Spicy Chicken Stew
Ingredients
  • 1 1/2 cups water
  • 1/4 cup soy sauce
  • 2 tablespoons rice wine
  • 2 tablespoons Korean red chili pepper paste (gochujang)
  • 2 tablespoons Korean red chili pepper flakes (gochugaru)
  • 1 tablespoon honey
  • 1 tablespoon white sugar
  • 1 pinch ground black pepper
  • 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
  • 10 ounces potatoes, cut into large chunks
  • 2 carrots, cut into large chunks
  • 1/2 large onion, cut into large chunks
  • 4 large garlic cloves, or more to taste
  • 2 slices fresh ginger, or more to taste
  • 2 scallions, cut into 2-inch lengths
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds
Instructions
1
Combine water, soy sauce, rice wine, red chili pepper paste, and red chili pepper flakes in a large cooking vessel; add chicken and bring the mixture to a rolling boil.
2
Reduce heat to a moderate level, place a lid on top of the pot, and cook at a gentle simmer until the chicken develops a rich brown color, approximately 15 minutes.
3
Add diced potatoes, carrots, onion, garlic, and ginger to the chicken mixture; cover the pot again and cook, stirring occasionally, until the potatoes become tender, around 15 minutes.
4
Remove the lid and continue cooking until the chicken is fully cooked through and the liquid has thickened slightly, roughly 10 minutes more. Use an instant-read thermometer to check if the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
5
Stir in chopped scallions, sesame oil, and toasted sesame seeds into the stew; then remove the pot from heat.