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Korean spicy chicken stew recipe
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Korean Spicy Chicken Stew

Chicken and vegetables cooked in a sweet, spicy broth
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, Main Course
Cuisine: Korean
Keyword: 30-minute meal, chicken, easy recipe, korean
Servings: 4

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.