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


Try this Korean-style chicken stew then check out our vegetarian stew.



  • 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


  • 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.

Try our range of Korean recipes here...

Korean Lamb Chops

Nutritional Information

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