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! As you can see by the recipe, I use quite a lot of gochujang. Adjust to your spice/heat level. You can use a combination of gochugaru (Korean red chili pepper flakes) 2 to 3 tablespoons + 2 tablespoons of gochujang. Or, my mother will sometimes make this with just gochugaru and no gochujang. Make it, taste it and adjust to your taste. To watch me make a more traditional version of this, click here.
Servings: 4
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
*If leaving your chicken thigh meat pieces whole, it will break apart on its own while cooking
** If you don't have coconut sugar, you can use granulated sugar.