Korean Braised Spicy Chicken Stew

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Korean braised spicy chicken stew features bone-in chicken simmered with potatoes, carrots, and aromatics in a bold red chili sauce built from gochujang and gochugaru. It is comforting, deeply savory, and moderately spicy, traditionally served bubbling hot in a shallow clay pot alongside steamed rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 32 gCarbs
• 4 gFiber
• 9 gSugar
• 34 gProtein
• 920 mgSodium
• 780 mgPotassium
• 70 mgCalcium
• 3 mgIron
• 24 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the chicken

• 2 lb bone-in, skin-on chicken thighs and drumsticks (about 6 pieces), trimmed of excess fat
• 2 tbsp soy sauce
• 1 tbsp Korean rice wine (cheongju or mirin)
• 1 tsp freshly ground black pepper
• 2 cloves garlic, finely grated

For the chili sauce base

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp soy sauce
• 1 tbsp sugar or honey
• 1 tbsp sesame oil
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 cup low-sodium chicken stock
• 1/2 cup water

For the vegetables and finishing

• 1 medium yellow onion, sliced into 1/2-inch wedges
• 2 medium Yukon gold potatoes (about 12 oz), cut into 1-inch chunks
• 1 large carrot, cut into 1/2-inch thick rounds
• 2 scallions, white and green parts separated, cut into 1-inch pieces
• 1 tbsp toasted sesame seeds, for garnish

Directions

1. Pat the chicken pieces dry with paper towels and place in a large bowl. Add the soy sauce, rice wine, black pepper, and grated garlic; toss well and let marinate for 10 minutes while you prepare the sauce and vegetables.
2. In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, sesame oil, minced garlic, and ginger. Stir in the chicken stock and water until smooth and set aside.
3. Heat 1 tablespoon of neutral oil in a wide, heavy pot or shallow clay casserole over medium-high heat. Add the chicken pieces skin-side down and sear for 3 to 4 minutes per side until lightly golden. Transfer to a plate; the chicken will not be cooked through yet.
4. Reduce the heat to medium and add the onion wedges to the same pot. Cook for 2 minutes until just softened, scraping up any browned bits from the bottom. Stir in the chili sauce base and bring to a gentle simmer.
5. Return the chicken to the pot along with the potatoes and carrots. Cover, reduce heat to medium-low, and braise for 20 to 25 minutes, turning the chicken once halfway through, until the chicken is cooked through (internal temperature of 175°F) and the potatoes are tender.
6. Uncover and simmer for 3 to 5 minutes to thicken the sauce slightly so it coats the back of a spoon. Stir in the scallion whites during the last minute of cooking.
7. Taste and adjust seasoning with a pinch more sugar or soy sauce if needed. Sprinkle the scallion greens and toasted sesame seeds over the top.
8. Serve immediately in the cooking pot or transfer to a warmed clay pot, accompanied by steamed short-grain rice and banchan such as pickled radish.

Cook’s Notes

• Bone-in, skin-on chicken is essential here: the bones enrich the braising liquid and the skin adds body to the sauce. Boneless thighs will work but reduce the braising time to about 15 minutes.
• Control the heat by adjusting the gochugaru. Start with 1 tablespoon for a milder stew and increase from there; gochujang contributes deep chili flavor more than sharp heat.
• For a heartier one-pot meal, add 1 cup of rinsed fresh Korean rice cakes (tteok) or a block of instant ramen noodles during the last 5 minutes of braising.
• Leftovers keep well refrigerated for up to 3 days and taste even better the next day as the flavors meld; reheat gently with a splash of water.
• If the sauce reduces too much during cooking, add a few tablespoons of water or stock to loosen it to your preferred consistency.

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