Spicy Korean Chicken Stew – Amazing and super yummy sweet and spicy chicken stew recipe made with gochujang, coconut sugar, garlic, soy sauce and chicken stock. So delicious and so easy to make!
This is my abbreviated version of Dak-bokkeum-tang, or Dak-dori-tang or braised spicy chicken, which is a traditional Korean dish made by boiling chunks of chicken with vegetables and Korean spices. This is my version, using what I had at home in my kitchen.
If you watched my Instagram live, during the live I made a more traditional version.
Korean Food: My Love Language
I’ve been thinking a lot lately about my life. Where I am, what I’m doing, where I’m going and what I am teaching my children. I remember when we were little, my parents painstakingly sent my brother, sister and I to Korean language school every summer for, like, 3 years. After that third summer, I think they realized it wasn’t going to happen. Forcing us to learn the language was not going to happen.
We would have to want to learn the language on our own.
But Korean food was another thing. My mother diligently tried to teach me how to cook Korean food, and when I would move away to live by myself for the first time ever in San Francisco back in 1999, my dear mother snuck in three or four Korean cookbooks (written in English) into my moving boxes. Those were probably the only four Korean cookbooks written in English at the time.
Korean food. I enjoyed eating different Korean dishes, however, it wasn’t until later in life that I would want to learn how to make every single Korean dish I had ever eaten. Ever.
My family and I love Korean food; my kids included. They still can’t handle the spicy foods yet but it’s ok. We will keep moving in that direction. And when my daughters are ready to learn how to cook Korean food, I will be right there waiting.
Just like my mother.
Definitely one of the very first recipes I cannot wait to share with my children is my simple and delicious Spicy Korean Chicken Stew.
Simple Spicy Korean Chicken Stew Recipe
Hands-down this Spicy Korean Chicken Stew is my ultimate comfort food. And kimchi fried rice takes a close second to this stew. I don’t know what’s happening with the weather here but it’s been cold all weekend. I have an over abundance of chicken in my fridge and freezer so this dish had to happen.
For this recipe I used boneless, skinless chicken thigh meat because we love juicy thigh meat, but feel free to use chicken breast, if you prefer. And if you can’t find gochujang where you live, buy it online here. You should be able to find gochujang (Korean hot pepper paste) at any Asian or Korean market. And if you are a fan of spicy and have never tried it – I beg you – pick some up! It is the perfect balance of sweet and spicy, with fiery red chilis and and terrific savoriness.
Your life will be changed!
What Ingredients You’ll Need for My Spicy Korean Chicken Stew Recipe:
- Boneless and skinless chicken thighs (see note on recipe card)
- Onion
- Cremini mushrooms
- Chicken stock (this is not traditional but I added for more flavor)
- Gochujang – Korean hot pepper paste (see note on recipe card)
- Coconut sugar or white granulated sugar
- Soy sauce – I recommend low sodium
- Garlic
- Green onions
- Roasted sesame seeds
- Radishes
- White or brown rice for serving
How to Make Chicken Stew
- Thinly slice your peeled onions, cremini mushrooms, and radishes.
- Cook your white or brown rice to package instructions.
- As your rice cooks, make the chicken stew. In a large heavy-bottomed pot or Dutch oven lay your chicken thighs in an even single layer, and scatter onions and mushrooms on top.
- In a separate bowl whisk together the chicken stock, gochujang, coconut sugar, soy sauce, and garlic.
- Pour the mixture over the chicken in your large pot, and bring the liquid to a boil. Reduce heat to low and simmer the stew for 25-30 minutes.
- Serve over cooked rice with radishes, green onion, and sesame seeds.
This dish stays delicious sealed in an airtight container in the fridge for up to four days.
Looking for More Easy Dinner Ideas?
- Instant Pot Chicken Posole
- Shrimp Scampi with Pasta
- Jajangmyeon: Korean Noodles with Black Bean Sauce + A Video!
- Best One Pot Ground Beef Stroganoff Ever
- Chinese Egg Drop Soup
- Korean Curry Rice
Spicy Korean Chicken Stew
Ingredients
- 1.25 lbs. chicken thighs boneless, skinless (left whole* or cut into chunks); you can also use bone-in, skin-on if preferred
- 1 onion sliced, or cut into chunks
- 8 oz. cremini mushrooms sliced
- 2 to 3 cups chicken stock
- 1/4 to 1/2 cup gochujang Korean hot pepper paste (see notes above)
- ½ cup coconut sugar **
- 3 tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1/4 cup fresh green onions diced + more when serving
- sesame seeds
- raw radishes sliced thin, optional for garnish
- Serve over cooked white or brown rice
Instructions
- Using a heavy bottomed pot or Dutch oven, lay the chicken thigh meat in one layer on the bottom of the pot. Scatter the onions and mushrooms evenly over the chicken. Using a separate medium sized bowl, whisk together the chicken stock, gochujang, coconut sugar, soy sauce, and garlic.
- Pour the gochujang mixture evenly over the chicken and bring the pot to a boil. Then, turn the heat down and let simmer for about 25 to 30 minutes.
- To serve: serve over cooked white or brown rice. Garnish with more diced green onions, radishes and sesame seeds. Enjoy while hot.
Notes
Give this recipe a try, and leave a comment to let me know what you think!
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Looks super delicious and easy to make. I will try this one, too. ?
Thank you, John!!! Can’t wait to see your photos! 🙂 Happy Monday!
This was so good. The only way to improve on it is to make twice as much! ?
Do you wish now that you’d learned the language? I wonder because I do much better now as an adult with skills my parents wanted me to learn than I did as a kid. Like piano. It was forced on me back then (15 years of lessons!!) and I hated it, but now I play voluntarily and happily because I want to.
Anyway, I’m glad you’ve been learning the cooking piece of Korean culture because we all get to benefit. This looks amazing!!
Mir, I completely do! But I think I can still now. . it’s harder with the kids and less time but there’s still time! 🙂
This looks so good Alice! I can’t wait to try it!
I hope you do, Carissa! Thank you!
OMG! I just made this (told you I couldn’t wait!), and just stood by my stove for 5 minutes, slurping boiling hot broth out of the spoon to “test” it. It is so good! My spicy food hating kids will definitely be missing out. Can’t wait for my hubby to try it tonight. I haven’t done too much Korean cooking at home, so I will have to find some other recipes to try.
I’m so excited to read this!!!! Thank you Carissa . . you just made my day! Was it hard for you to find gochujang?
Nope, I’ve had it in my fridge for awhile. I think I just picked it up at Woodman’s in the Ethnic aisle.
It’s funny how we often don’t end up appreciating what we had when we were younger until we’re adults. I definitely wish I would’ve kept up with learning a second language. I took German in high school, but wish I would’ve focused on Spanish. This stew looks incredible, Alice! I love the flavor and pretty color!
Gayle, isn’t that the truth! Thank you so much!!!!
I feel like we never appreciate things (especially our parents efforts to get us as children to learn about our culture) until we are older. What matters is that you appreciate it now! right?! 😉 Anyways, I saw this stew on one of your social media accounts the other day and I literally started drooling! SO glad you are posting this, Alice! I love anything spicy, so this is totally right up my alley! This looks crazy delicious, girlfriend! Cheers!
Cheyanne, thank you so much!!! and I absolutely agree!!! I just hope my kids appreciate everything while they are younger (fingers crossed)! 🙂
You had me at ‘spicy’ Alice! This looks amazing! I love using chicken thighs too. They have so much flavour and can withstand cooking so much better than chicken breasts. Sweet of your parents trying to teach you about your culture and now you teaching your children. So nice. Pinning this deliciousness. Have a lovely week!
Thank you SO much Dawn!!!
Family recipes and traditions are the best, Alice. I love how you’re creating such an awesome resource here for your kids as they get older! I have shared a lot of my mom’s recipes on my blog, and they are always the ones I’m most proud to share! Teaching kids to appreciate where they come from is so important, but it’s even better when they have the desire to learn 🙂
We always take things for granted when we are younger. It takes age and wisdom to truly learn the value of those things. And sadly, some of us never learn. But you have and that’s what is important now! Love this Korean chicken stew. I learned to make something similar for my husband so I’m excited to give your version a try!!
My mother forced us all to learn how to cook when I was 12. It was like a rite of passage, you turn 12 and you start cooking for the household. I used to hate it but then I moved away from home (a whole continent away) and the only way I could treat my homesickness was with home cooked African food. I thanked my mom then for making us learn. I hope your girls will learn how to make Korean food as you did. Food is an integral part of our cultures.
I have everything in the recipe card for this, even the gochujang. Thanks for making me try that years ago! I can’t wait to try this.
I haven’t had a lot of Korean dishes, but this is something I would love to try! You are so right, we tend to take things for granted when we are younger! I wish I learned some things earlier!
One of my favorite Korean dishes! I like your addition of coconut sugar and shall give it a try next time around!
That’s so funny that your mother snuck in some Korean cookbooks into your moving boxes! This soup looks so tasty, Alice!
Lisa, she did!!!! hahhah!!!! thank you!
Looks so mouthwatering delicious & full of flavors!! I MUST try this!! 🙂
Thank you so much!!!
I think a lot of us take for granted the things we grow up with. It’s when we mature and begin to reflect on our lives that we think about the things that made us who we are – to include the food we grew up with! I’m SO glad you shared this amazing recipe with us, Alice! I love the complex and complimentary flavors that Korean food holds – it’s totally addictive, as is this chicken stew! Pinning, pinning!
Kathleen, thank you SO much! Thank goodness we mature and realize all of these things! 🙂
It wasn’t until I went to college when I really appreciated all the traditions and recipes my parents tried to teach us at a young age. I think it’s so wonderful that you plan on doing the same for your girls 🙂 This Korean chicken stew looks SO comforting and delicious! I can’t wait to try it, I know it would be a hit with my family!
Thanks so much, Kelly!!! and same here! it wasn’t until I went off to college and was away from home and older ..
I love Korean food, it is probably one of my favorite cuisines. However we don’t have many great Korean spots around here, so I am trying to do more at home. Your recipes are an inspiration! This looks amazing.
Carrie, thank you so much!!! and I LOVE that you love Korean food!!! makes me so happy to hear that!
Hi Alice,
Wow what a great dish! When I make chicken with mushrooms, it is usually served with white recipe. Though I never had a stew with these ingredients! Amazing recipe, thank you for sharing!
Zaria
Thank you, Zaria!!
This stew looks like the ultimate Korean comfort dish. Aren’t stews just so great that way!? I can’t wait to try this. Also – I laughed out loud when reading “They still can’t handle the spicy foods yet but it’s ok . .” haha – they will definitely get there.
Happy almost Mother’s Day, Alice!
This sounds really nice. gonna make this for tea tonight. Thanks. Simon