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–+ servings
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
COOK: 1 hour 10 minutes
TOTAL: 1 hour 20 minutes
Course: Main
Cuisine: East Asian, Korean
Servings: 4 people
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Equipment

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.

 

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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
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