Spicy Korean Chicken Stew
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!
Servings: 4
Ingredients
- 1.25 lbs. chicken thighs boneless, skinless
- 1 small onion peeled and sliced
- 1 heaping cup cremini mushrooms sliced
- 2 to 3 cups chicken stock
- 1/2 cup gochujang Korean hot pepper paste
- ½ cup coconut sugar *
- 3 tablespoons low sodium soy sauce
- 3 cloves garlic minced
- 1/4 cup fresh green onions diced + more when serving
- roasted sesame seeds
- raw radishes sliced thin
- 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
* If you don't have coconut sugar, you can use granulated sugar. I use Bob's Red Mill's coconut sugar.