Hot and hearty Korean chicken stew. Serve it on a plate.



Original recipe yields 4 servings
The ingredient list now reflects the servings specified

For Sauce:


  • Combine rice wine, black pepper, and ginger in a shallow dish. Toss in chicken to coat. Marinate for 15 minutes.

  • Mix gochujang, soy sauce, corn syrup, sugar, garlic, chili powder, and sesame oil together in a bowl for the sauce.

  • Heat vegetable oil in a wok over medium-high heat. Add potatoes and carrots; cook and stir until slightly tender, about 5 minutes. Pour in water. Add the chicken and onion; stir to combine. Add the sauce, stir, and bring stew to a boil. Boil until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Stir sesame leaves into the stew. Cook until wilted, about 1 minute more.

Cook's Note:

You may need to go to an Asian grocery store for some of the items.

Nutrition Facts

396 calories; 6.6 g total fat; 66 mg cholesterol; 378 mg sodium. 52.1 g carbohydrates; 30.1 g protein; Full Nutrition