Go Back

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! 
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Dinner, Main
Cuisine: Korean
Keyword: asianfood, chicken, comfort food, koreanfood, spicy
Servings: 4
Author: Hip Foodie Mom


  • 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


  • 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.


* If you don't have coconut sugar, you can use granulated sugar. I use Bob's Red Mill's coconut sugar.