This spicy, slow-cooked dish of chicken, potatoes, and carrots is best accompanied by white sticky rice. This is very, very spicy.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat vegetable oil in a large saucepan over medium-high heat. Add chicken, and cook until it begins to brown on the edges, but is still pink in the center, about 7 minutes. Stir in garlic, red pepper flakes, black pepper, and salt. Cook and stir until the garlic has begun to soften, and the chicken has become firm, about 3 minutes.

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  • Stir in potatoes, carrots, and onion. Whisk hot pepper paste into soy sauce until dissolved, then pour into saucepan along with the water. Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the chicken is no longer pink in the center, and the potatoes are tender, about 25 minutes. Stir occasionally.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

352 calories; 8.3 g total fat; 78 mg cholesterol; 966 mg sodium. 35.5 g carbohydrates; 34 g protein; Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2008
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm! Read More
(22)

Most helpful critical review

Rating: 3 stars
02/19/2009
Overall this is tasty and received good reviews from the family but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy green beans - to make this a one-pot meal. Read More
(26)
33 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/20/2008
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm! Read More
(22)
Rating: 3 stars
02/18/2009
Overall this is tasty and received good reviews from the family but next time would cut the soy sauce in half (it is very salty otherwise) and add some greens - bok choy green beans - to make this a one-pot meal. Read More
(26)
Rating: 4 stars
11/20/2008
Imade this last night. I cut back slightly on the flakes and the paste since it was the first time. I added more when it was done. It was very good. My kids 5 and 9 and hubby loved it. Made with sushi rice. MMMMMmmm! Read More
(22)
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Rating: 5 stars
11/12/2011
I basically browned up the chicken a bit then dumped everything else in. Used baby carrots. No salt. 1/4 cup Korean soy with kelp. Probably more than a cup of water because it thickened up and needed it. Kimchi on the side. It's like a stew/chili. Delicious! Read More
(14)
Rating: 5 stars
01/26/2012
Great meal. Will cook this again and again. Read More
(7)
Rating: 5 stars
03/06/2012
picture stirfry turned stew. this is very yummy and spicy. i added red peppers and brocolli for some colour and vitamins. we seved it over basmati rice. i will definatly make this again. if you have a cold or just want to be cozy this is the meal for you! Read More
(6)
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Rating: 5 stars
05/16/2012
This was delicious! I've never had this dish before so I don't know how authentic it was but I really loved it. I only used 1Tbsp crushed red pepper and I didn't have gochujang so I used 2 Tbsp Thai Chili Garlic Paste. I was glad I cut the heat a little it still had plenty of kick! I served it with rice but it would have been great without it. Delicious...will definitely make again. Read More
(6)
Rating: 4 stars
06/28/2012
Very good quick and simple meal that I will make again. As the description stated this one is very spicy. I cut back a little on the crushed red pepper flakes and I did not have the Korean hot pepper paste but used the hunan red chili sauce that I had instead. Also I knew I would want sticky rice with this dish (in my opinion you must eat this with rice) so I omitted the potatoes and threw in some celery. I just didn't see us eating potatoes and rice. Very good. Read More
(3)
Rating: 4 stars
08/02/2012
This was pretty good. I cut back slightly on the red pepper and the paste but would probably follow the recommended amounts next time. I did add a little more water and some red and yellow bell pepper. I also used low sodium soy sauce and didn't add any additional salt. Good reviews from my dinner companions! Read More
(2)
Rating: 5 stars
01/13/2015
Fantastic recipe! The only thing I did was different was with the paste. Couldn't find the Korean paste so bought the Sriachi brand chili paste. I liked this paste because instead of sugar being the 1st ingredient chili peppers are. It made for a spicy delicious dish. I was afraid the veggies wouldn't be tender and it looked like surely more liquid would be needed but that's not the case! Just cover and it will be perfection when it's done. I can't rave enough about this dish. Read More
(2)