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

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For Sauce:

Directions

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

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  • 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; protein 30.1g 60% DV; carbohydrates 52.1g 17% DV; fat 6.6g 10% DV; cholesterol 65.8mg 22% DV; sodium 377.6mg 15% DV. Full Nutrition