In the mood for a succulent dish loaded with heat and flavor? Korean Spicy Chicken Stew just might be what you need! This popular Korean dish is made with juicy chicken and assorted vegetables. What makes this dish so flavorful and moist is the broth it’s cooked in. The broth is seasoned with red pepper flakes and gochujang—a sweet, spicy, and savory red pepper paste.
This easy dish comes together quickly, taking only 30 minutes to make from scratch. And the instructions couldn’t be easier—simply put all the ingredients in a pot, cover, and boil for 20 minutes until everything is cooked. Serve it as a traditional Korean meal with a bowl of sticky rice. This delicious, hearty meal is guaranteed to satisfy! Scroll down to see how you can make Korean Spicy Chicken Stew in your own home.
Ingredients
- 2 lbs Chicken thighs, boneless
- 3–4 Potatoes, Yukon gold
- 3 cups Water
- 3 Carrots
- 2 Onions
- 6 cloves Garlic
- 1/4 cup Soy sauce
- 3 Tbsp Gochujang (Korean red pepper paste)
- 3 Tbsp Red pepper flakes or Chili powder
- 2 Tbsp Sugar
- 1 Tbsp Sesame oil
- 1/4 cup Scallions
Instructions
First, prepare the ingredients. Cut the chicken thighs into bite-sized pieces. Peel the carrots, onions, and potatoes. Cut these also into bite-sized pieces. Chop the garlic cloves.
To a large pot or a deep pan on medium heat, add chicken thighs, carrots, onions, potatoes, and chopped garlic with 3 cups of water.
Next, flavor the stew with condiments and spices. Add soy sauce, gochujang, red pepper flakes, sugar, and sesame oil to the pot. Place the lid on and cook for 20 minutes until the chicken is cooked through and the vegetables are soft.
Chop scallions and sprinkle them on top to garnish. Serve this hot spicy chicken stew with a bowl of white Korean sticky rice as part of a truly authentic Korean meal.
If you like this Korean Spicy Chicken Stew, you might also like Slow-Cooker Korean Short Ribs (Galbi-Jjim).
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Korean Spicy Chicken Stew
Ingredients
- 2 lbs Chicken thighs boneless
- 3-4 Potatoes Yukon gold
- 3 cups Water
- 3 Carrots
- 2 Onions
- 6 cloves Garlic
- ¼ cup Soy sauce
- 3 Tbsp Gochujang (Korean red pepper paste)
- 3 Tbsp Red pepper flakes or Chili powder
- 2 Tbsp Sugar
- 1 Tbsp Sesame oil
- ¼ cup Scallions
Instructions
- Cut the chicken thighs into bite-sized pieces. Peel the carrots, onions, and potatoes, and cut into bite-sized pieces. Chop the garlic cloves.
- To a large pot or a deep pan on medium heat, add chicken thighs, carrots, onions, potatoes, and chopped garlic with 3 cups of water.
- Add soy sauce, gochujang, red pepper flakes, sugar, and sesame oil to the pot. Place the lid on and cook for 20 minutes until the chicken is cooked through and the vegetables are soft. Chop scallions and sprinkle them on top.
- Serve hot Korean Spicy Chicken Stew with a bowl of rice.
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