Friday, October 11, 2013

Korean Chicken Stew

Korean Chicken Stew
Sometimes I totally crave some Korean food but am too lazy to drive out there to get some. I hadn't made this stew in a while and was wanting to make some, so that's what I did. It's spicy, so K isn't allowed to eat much. Although he did he some carrots and potatoes. That kid loves carrots. Hubby on the other hand prefer different flavours.

It's a challenge trying to find some sort of Korean dish that he likes other than pork belly wraps, BBQ and sashimi, but meh. Sometimes I just make foods that I like and he has to deal with it. And he does. He's awesome. :)

Korean Chicken Stew
(serves 4-5)

  • 1 whole chicken, broken down into 8 pieces
  • 1 bunch green onion, cut into 2 inch pieces & white parts separated
  • 1 inch knob ginger, sliced
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 3 medium russet potatoes, chopped
  • 3 medium carrots, chopped
  • 2 Tbsps sesame oil
  • 2 Tbsps gojujang
  • 2 Tbsps hot pepper flakes
  • 1/4 cup soy sauce
  • 1 1/2 cup water
  • Sesame seeds (optional)

  1. In a large pot or Dutch oven, heat sesame oil on medium high heat. Add in ginger, garlic, white parts of the green onion, sliced onions, gojujang, and hot pepper flakes. Stir until fragrant.
  2. Toss in chicken until well coated with the spice mix. Deglaze with soy sauce and water, scraping up all the bits on the bottom and sides of the pot.
  3. Add in carrots and potatoes. Bring to a boil, lower the heat and simmer, covered, for 15 minutes.
  4. Uncover and stir. Simmer for another 15-20 minutes or until the potatoes are fork tender and chicken is cooked through, stirring occasionally. 
  5. Turn off heat and mix in green parts of the green onion.
  6. Serve with a side of rice with sesame seeds sprinkled on top of everything (optional).