Felly Bull

  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
menu icon
go to homepage
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
search icon
Homepage link
  • About
  • Recipes
  • Cuisines
  • Recipe Collections
  • Thermomix
×
Home » Recipes

Korean-Style Chicken Stew

Published: Apr 30, 2021 · Modified: Feb 19, 2025 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Korean style chicken stew with rice and scattered with spring onions and sesame seeds
Jump to Recipe

I was looking online for some inspiration on what to do with 4 skin on bone in chicken thighs and came across this recipe for korean-style chicken stew on the Olive Magazine website.   We both really enjoy the flavour of gochujang and liked the sound of this once...we've got another couple of Korean recipes up our sleeve, so watch this space!

You need to like it hot to enjoy recipes with gochujang in them...and this korean-style chicken stew is definitely on the hot side, but it's so full of flavour and is very well balanced...enjoy!

Tips

  • Leave out the chicken and make it with vegetable stock, and possibly add more vegetables for a vegetarian version.
  • We think this would also work well with grilled fish instead of the chicken.
  • The quantities for the recipe are easily changed if you're cooking for more or less people.

OTHER RECIPES YOU MIGHT ALSO LIKE TO TRY

  • Korean pork kebabs on skewers with rice on oval white platter
    Korean Pork Kebabs
  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken
  • Chicken and gammon stew with buttermilk dumplings in a large round casserole.
    Chicken and Gammon Stew with Buttermilk Dumplings
  • Coq au riesling in a round casserole with a black and white striped towel around the handles.
    Coq au Riesling

Click here for all chicken and turkey dishes.

Recent New Recipes

  • Sweet chilli halloumi skewers on a striped platter with a small dish of sauce on the side.
    Sweet Chilli Halloumi Skewers
  • Smoky chipotle potato salad in a blue and white serving bowl.
    Smoky Chipotle Potato Salad
  • A portion of crispy chicken curry loaded fries in a dark blue bowl.
    Crispy Chicken Curry Loaded Fries
  • Perfect sirloin steaks resting on a tray.
    Perfect Sirloin Steaks
Pepperoni pizza rolls on a rectangle platter with ramekin of marinara sauce, bowl of pasta salad and paper napkins on the side.

Category Spotlight...

SNACKS

Snacks are the perfect way to satisfy hunger between meals or to indulge in something light yet flavourful. If you're cooking for a picnic, party or buffet you'll find a great selection of recipes from chips and savoury dips and houmous, to hot and cold sandwiches, quiche, sausage rolls, salads and LOTS more!!

Browse snacks

How to make this Korean-Style Chicken Stew

Ingredients

  • 2 tsp vegetable oil
  • 4 skin on bone in chicken thighs
  • 1 onion, roughly chopped
  • 2 garlic cloves
  • ginger,a thumb sized piece, roughly chopped
  • 3 tbsp gochujang
  • 3 tbsp rice vinegar
  • 500ml chicken stock
  • 2 carrots, roughly chopped
  • half a daikon radish, cut into pieces (or use 12 halved regular radishes)
  • 200g shiitake mushrooms, quartered
  • 200g jasmine rice
  • 400ml cold water
  • pinch of salt
  • 2 tbsp sesame seeds, toasted
  • coriander, a small bunch, torn to garnish (optional)
  • 2 spring onions, thinly sliced, to garnish (optional)

Instructions

  1. Heat the vegetable oil in a casserole dish over a medium to high heat. Fry the chicken thighs, skin side down, for 3 to 4 minutes or until really golden. Scoop out onto a plate.
  2. Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
  3. Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
  4. Once the chicken has been simmering for around 20 minutes, put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
  5. Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves, or spring onions (if using).

Serving Suggestions

  • Quick and easy garlic baguette on a board with 5 slices cut, a bread knife and teal and white checked towel on the side.
    Quick and Easy Garlic Baguette
  • Crusty white dinner rolls on a board with a dish of butter with butter knife. Bread bag in the background.
    Crusty White Dinner Rolls
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • Parmesan and rosemary buns on a board with a bread bag
    Parmesan and Rosemary Buns (Thermomix)
Korean style chicken stew with rice and scattered with spring onions and sesame seeds
Crispy chicken thighs in skillet with harissa, fennel and potatoes

Recipe Collection Spotlight...

8 WAYS WITH SKIN ON BONE IN CHICKEN THIGHS

Skin on bone in chicken thighs are moist and juicy and are pretty easy to cook with...baked in the oven, barbecued and pan fried.   Buy a pack of thighs and make any one of the following delicious recipes...

Browse the collection

Did you make this recipe?

I’d love to hear how it went…both good and bad!

Please go to the bottom of the page to rate the recipe and/or leave your comments.

⭐⭐⭐⭐⭐

It would also be great if you could take a photo and tag #FellyBull on social media, thanks.

Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!

✉️

SUBSCRIBE
Korean style chicken stew with rice and scattered with spring onions and sesame seeds

Korean-Style Chicken Stew

By: Deborah
The gochujang makes this stew quite hot, but it's so full of flavour and is very well balanced...enjoy!
PREP: 10 minutes minutes
COOK: 1 hour hour 10 minutes minutes
TOTAL: 1 hour hour 20 minutes minutes
Course: Main
Cuisine: East Asian, Korean
Servings: 4 people
PRINT RECIPE PIN RECIPE RATE RECIPE
Prevent your screen from going dark

Equipment

  • Shallow casserole dish
  • Saucepan

Ingredients

  • 2 tsp vegetable oil
  • 4 skin on bone in chicken thighs
  • 1 onion roughly chopped
  • 2 garlic cloves
  • ginger a thumb sized piece, roughly chopped
  • 3 tbsp gochujang
  • 3 tbsp rice vinegar
  • 500 ml (2 cups) chicken stock
  • 2 carrots roughly chopped
  • half a daikon radish cut into pieces (or use 12 halved regular radishes)
  • 200 g (7.1 oz) shiitake mushrooms quartered
  • 200 g (7.1 oz) jasmine rice
  • 400 ml (1 ¾ cups) cold water
  • pinch of salt
  • 2 tbsp sesame seeds toasted, to garnish
  • small bunch coriander torn, to garnish (optional)
  • 2 spring onions thinly sliced, to garnish (optional)

Instructions

  • Heat the vegetable oil in a casserole dish over a medium to high heat. Fry the chicken thighs, skin side down, for 3 to 4 minutes or until really golden. Scoop out onto a plate.
  • Put the onion, garlic, ginger, gochujang and rice vinegar into a blender or small food processor, and whizz until completely smooth.
  • Tip the purée into the casserole and cook for a few minutes before returning the chicken, followed by the stock, carrots, daikon and mushrooms. Bring to the boil then reduce to a simmer for 45 minutes.
  • Once the chicken has been simmering for around 20 minutes, put the jasmine rice, 400ml of cold water and a pinch of salt in a small pan. Bring to the boil, turn down to a very gentle simmer, put on a lid and cook for 10 minutes. Remove from the heat and leave to steam with the lid on for another 10 minutes.
  • Divide the rice between shallow bowls, then ladle over the stew. Serve sprinkled with sesame seeds and coriander leaves or spring onions (if using).

Notes

  • Leave out the chicken and make it with vegetable stock, and possibly add more vegetables for a vegetarian version.
  • We think this would also work well with grilled fish instead of the chicken.
  • The quantities for the recipe are easily changed if you're cooking for more or less people.

 

You might also like to try:
  • chicken and turkey dishes

Nutrition

Calories: 694kcal | Carbohydrates: 62g | Protein: 36g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 161mg | Sodium: 367mg | Potassium: 1035mg | Fiber: 5g | Sugar: 8g | Vitamin A: 6378IU | Vitamin C: 18mg | Calcium: 115mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chicken stew, chicken thighs, daikon radish, gochujang, jasmine rice, shiitake mushrooms, vegetarian
Tried this recipe?Please consider Leaving a Review!

More Recipes

  • Easy crushed potatoes with peas in a black and cream serving bowl.
    Easy Crushed Potatoes with Peas
  • Quick and easy smoked salmon pasta in a blue patterned bowl.
    Quick and Easy Smoked Salmon Pasta
  • Easy salmon nicoise traybake on a white serving platter with a mustard napkin on the side.
    Easy Salmon Nicoise Traybake
  • Sausage and taleggio gnocchi bake on a large baking tray with a bowl of baby salad leaves and a small jug of Italian dressing on the side.
    Sausage and Taleggio Gnocchi Bake

LEAVE A COMMENT AND RATE THIS RECIPE Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About

Photo of Deborah in her kitchen!

Hello!   I’m Deborah and I’m married to David and have 2 lovely step sons.   David and I both love cooking…for ourselves, family and friends.   I’m definitely one of the lucky ones…getting cooked for and we enjoy cooking together.

Read more

Felly Bull ebook with remember to subscribe note and green plants
message to subscribe to receive email every week and free ecookbook


MOST POPULAR RECIPES

  • Sea Bass fillet on a blue and white plate with lemony sauce, boiled new potatoes, green beans and courgette
    Easy Sea Bass with Creamy Lemon Sauce
  • Sweet roasted chantenay carrots in small rectangle roasting tin
    Easy Sweet Roasted Chantenay Carrots
  • Cider braised pork steaks with onions in a large round casserole
    Cider Braised Pork Steaks with Onions
  • Creamy salmon, leek and potato traybake in a rectangle roasting tin.
    Creamy Salmon, Leek and Potato Traybake
  • Slow cooker chicken and potato curry in balti dish with rice in background
    Slow Cooker Chicken and Potato Curry
  • Portuguese Water Bread on wooden board with bread knife
    Portuguese Water Bread (Thermomix)
  • Slow cooker korean pulled chicken on a brioche bun with spring onions avocado sesame seeds and chunky chips
    Easy Slow Cooker Korean Pulled Chicken
  • Red lentil rice in balti dish
    Red Lentils and Rice
  • Pork belly slices in BBQ sauce in a brioche bun with salad leaves and coleslaw, with herby garlic butter potato wedges.
    Pork Belly Slices in BBQ Sauce
  • Prawns and garlic garnished with parsley in a terracotta dish, on a board with lemon wedges and crusty bread
    Smoky Garlic King Prawns and Chorizo

Footer

↑ back to top

About

  • Privacy Policy

Subscribe

  • Sign Up! for emails and updates

Contact us

  • email

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 FELLY BULL

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required