• Skip to main content
  • Skip to primary sidebar

Felly Bull

Hungry? Or is your felly bull?!!

  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
    • Privacy
  • Recipes
    • Beef
    • Bread
    • Breakfast and Brunch
    • Burgers and Sandwiches
    • Chicken and Turkey
    • Chinese
    • Condiments and Sauces
    • Duck
    • Fish
    • Game
    • Indian
    • Italian
    • Lamb
    • Mains
    • Meatballs
    • Mexican
    • Pasta
    • Pies
    • Pizza
    • Pork
    • Rice
    • Seasonings
    • Side Dishes
    • Slow-Cooker
    • Snacks
    • Soups
    • Spanish
    • Starters
    • Vegan and Vegetarian
  • Thermomix
  • Shop
×
Home » Recipes

Korean-Style Chicken Stew

Published: Apr 30, 2021 · Modified: May 10, 2022 by Deborah · This post may contain affiliate links · This blog generates income via ads · #sponsoredpost · Leave a Comment

Korean-Style Chicken Stew, Korean-Style Chicken Stew
Jump to Recipe Print 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:

  • chicken and turkey dishes

Recent New Recipes

  • Korean-Style Chicken Stew, Korean-Style Chicken Stew
    Smoked Haddock, Chorizo and Cheddar Croquettes
  • Korean-Style Chicken Stew, Korean-Style Chicken Stew
    Chilli and Tomato Jam
  • Korean-Style Chicken Stew, Korean-Style Chicken Stew
    Salmon, Prawn and Pea Fishcakes
  • Korean-Style Chicken Stew, Korean-Style Chicken Stew
    Sweet Potato Wedges

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)

As an Amazon Associate I earn from qualifying purchases, if you click on the links below.

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).
Korean-Style Chicken Stew, Korean-Style Chicken Stew

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 Felly Bull on social media, thanks.

Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.

Korean-Style Chicken Stew, Korean-Style Chicken Stew

Korean-Style Chicken Stew

Deborah
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr 10 minutes mins
Course Main, Main Course
Cuisine East Asian, Korean
Servings 4 people

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, 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
Keyword chicken stew, chicken thighs, daikon radish, gochujang, jasmine rice, shiitake mushrooms, vegetarian
« Chicken and Mushroom Risotto
Masala Frittata »

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About

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... →


Free subscription and eCookbook


MOST POPULAR RECIPES

  • Sea Bass with Creamy Lemon Sauce, Sea Bass with Creamy Lemon Sauce
    Sea Bass with Creamy Lemon Sauce
  • Slow-Cooker Korean Pulled Chicken, Slow-Cooker Korean Pulled Chicken
    Slow-Cooker Korean Pulled Chicken
  • Cajun Chicken and Chorizo Pasta, Cajun Chicken and Chorizo Pasta
    Cajun Chicken and Chorizo Pasta
  • Meatball and Mushroom Stroganoff, Meatball and Mushroom Stroganoff
    Meatball and Mushroom Stroganoff
  • Slow-Cooker Chicken and Potato Curry, Slow-Cooker Chicken and Potato Curry
    Slow-Cooker Chicken and Potato Curry
  • Macaroni Cheese, Macaroni Cheese
    Macaroni Cheese
  • Creamy Chicken, Gammon and Leek Pie, Creamy Chicken, Gammon and Leek Pie
    Creamy Chicken, Gammon and Leek Pie
  • Salsiccia con Patate e Pomodori al Forno, Salsiccia con Patate e Pomodori al Forno
    Salsiccia con Patate e Pomodori al Forno

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 © 2021 FELLY BULL