Try this Korean-style chicken stew then check out our vegetarian stew. Check out more Korean recipes here and our South Korean food guide by local Back Kimyung.


  • 2 tsp vegetable oil
  • 4 whole chicken thighs
  • 1 onion, roughly chopped
  • 2 cloves garlic
  • a thumb sized piece ginger, roughly chopped
  • 3 tbsp gochujang
  • 3 tbsp rice vinegar
  • 500ml chicken stock
  • 2 carrots, roughly chopped
  • ½ daikon radish, cut into pieces (or use 12 halved regular radishes)
  • 200g shiitake mushrooms, quartered
  • 200g jasmine rice
  • 2 tbsp sesame seeds, toasted
  • a small bunch coriander, torn to serve


  • STEP 1

    Heat the vegetable oil in a casserole over a medium-high heat. Fry the chicken thighs, skin-side down, for 3-4 minutes or until really golden. Scoop out onto a plate.

  • STEP 2

    Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.

  • STEP 3

    Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.

  • STEP 4

    Put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.

  • STEP 5

    Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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