Super addictive and comforting, spicy Korean chicken stew recipe
Chunky chicken and potatoes are braised in spicy Korean sauce. The result is amazing! It’s so delicious and heart warming! It’s a perfect main dish to serve with steamed rice.
Spicy Korean Chicken Stew
Easy Korean spicy chicken stew recipe.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings:4
INGREDIENTS
- 1 whole chicken 3.5 lbs cut up to pieces, skin removed
- 2 large carrots diced to 1 to 1-1/2 inch size piece
- 1 onion diced
- 1 lb potato pealed and diced to large bite size chunks
- 2 green chilies sliced
- 2 green onion chopped
- 2-3 cups sea kelp stock*
For the seasoning paste:
- 3 tablespoons Korean chili paste
- 3 tablespoons Korean chili flakes
- 4 tablespoons soy sauce
- 2 tablespoon Korean soy sauce for soup
- 1 tablespoon oyster sauce optional
- 1 tablespoon honey
- 3 garlic cloves minced
- 1 teaspoon pureed ginger
- 2 tablespoon rice wine optional
- 2 teaspoons sesame oil
INSTRUCTIONS
- In a large mixing bowl, mix all the seasoning paste in. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.
- Pour the sea kelp stock over the chicken to barely cover them,about 2-3 cup. Bring to med-hot heat and let them boil first, then cover and simmer over low heat for 20 minutes.
- Add the onion and carrots to the chicken, toss together. Simmer for another 10 minutes.
- Add the potatoes to the chicken and vegetable mixture and simmer together for 10-15 minutes. Cooking time will vary depends on the size of your vegetables.
- If you see there are too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Tossing occasionally but very carefully without breaking the carrot and potatoes.
- Add the green chilies and green onion at last to toss. Serve hot with rice enjoy .
