Olive Magazine
Korean Chicken Stew Recipe with Gochujang

Korean-style chicken stew

Published: November 19, 2019 at 4:12 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal437
fat9.3g
saturates2g
carbs64.6g
sugars12.7g
fibre4.5g
protein21.5g
salt1.3g
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Try this Korean-style chicken stew then check out our vegetarian stew.

Ingredients

  • 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

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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