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KOREAN CHICKEN STEW


On cold winter days all we want is a warm bowl of soup or stew to keep us and our hearts warm. With little chunks of meat, carrots and potatoes it is sure to be the perfect bowl to keep us warm. Paired with the depth of flavour and heat from gochujang, and Korean chili flakes this bowl is sure to comfort you on cold nights. ​ Simple and quick to make, throw everything into a pot and let it boil. It is as simple as that, you can prep, throw, boil and let it all boil down. Whilst its boiling down you can spend your time doing something else, might I suggest keeping warming.


Ingredients

  1. 400g Chicken Thighs

  2. 4 Cloves of Garlic

  3. 1/2tb of Gochujang

  4. 1tb of Sesame Seed Oil

  5. 2tb of Gochugaru

  6. 1 Onion

  7. 2 Carrots

  8. 2 Potatoes

  9. 1tb of Light Soy Sauce

  10. Spring Onion

STEPS

  1. Begin by peeling and slicing 4 cloves of garlic. Peel and quarter 1 white onion.

  2. Peel and chop your carrots into large chunks. Repeat with your potatoes.

  3. Chop your chicken thighs into small bite size pieces.

  4. In a large pot add in 1tb of sesame seed oil and heat it up to high heat.

  5. Once hot add in your onions and garlic and fry till fragrant.

  6. Once fragrant add in your chicken and 1tb of gochujang and 2tb or more of gochugaru. Mix well.

  7. Add in your potatoes and carrots and just enough water to cover the mixture.

  8. Add in 1tb of light soy sauce and cover with a lid, lower the heat down to medium low and let it simmer for 30-45 minutes till the potatoes and carrots are cooked through.

  9. Season your stew with salt and pepper to taste and serve up a nice bowl topped with some spring onions and with a side of rice.

Embrace the warmth and feel your heart open up.

Happy Cooking



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