Korean Chicken Stew Recipe with Gochujang

Korean-style chicken stew

  • serves 4
  • Easy

A hearty dish with a gochujang kick to heat things up over the winter months

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Ingredients

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

Method

  • 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.

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Nutritional Information

  • Kcals 437
  • Fat 9.3g
  • Saturates 2g
  • Carbs 64.6g
  • Sugars 12.7g
  • Fibre 4.5g
  • Protein 21.5g
  • Salt 1.3g
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