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Korean-style chicken stew

• Adam Bush

Published: November 19, 2019 at 4:12 PM

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Serves 4

Easy

Total time: 1 hr and 15 mins

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

Low calorie

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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.

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal437

  low

• fat9.3g

• saturates2g

• carbs64.6g

• sugars12.7g

• fibre4.5g

• protein21.5g

• salt1.3g

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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.

Try our range of Korean recipes here...

Authors

Adam BushDeputy food editor

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