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)
- 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
- Green onions
- Roasted sesame seeds
- 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
- 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
- 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.
Give this recipe a try, and leave a comment to let me know what you think!