Having a bowl of spicy chicken stew is the best way to warm up my body. I have terrible blood circulation. My feet get cold when my house is one degree colder. But when I eat this dish, it immediately warms up my body. I recently became obsessed with Korean cuisine especially after watching a marathon of Korean soaps late on Friday nights. Every time I see characters eating that red spicy food, my mouth will begin to salivate. I have to have what they were having. Korean Spicy Chicken & Potato Stew (“Bokkeumtang” in Korean) is delicious and hearty. My recipe is tame in the level of spiciness. I will warn you the spice lingers in your mouth but it’s manageable – let’s just say if my husband can eat it so can you. It’s so simple to make and only requires 1 pot to cook with! It pairs well with coconut milk infused rice or just plain white rice.
Well I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you’re not on Instagram, please share it with your family and friends.
Disclaimer: I am not sponsored by any companies listed in this post.
KOREAN SPICY CHICKEN STEW RECIPE
SERVES 4 | PREP TIME 15 MINS | COOK TIME 35 MINS
- 1 lb of skinless & boneless chicken thighs chopped into bite size pieces (try Blue Goose Chicken certified Humane without antibiotics/hormones)
- 4 medium potatoes coarsely chopped
- 1 white onion coarsely chopped
- 2 tablespoons of minced garlic
- 2 green onion stalks finely chopped
- 2 tablespoons of Korean hot pepper flakes
- 2 tablespoons of low sodium soy sauce
- 2 tablespoons of Korean Hot pepper paste
- 1 tablespoon of cane sugar
- 2 cups of water
- Prepare your ingredients as listed above
- Mix together garlic, hot pepper flakes, soy sauce, hot pepper paste and cane sugar into a paste.
- In a large pot, add your chopped chicken and onions. Then add in your spicy paste and mix well.
- Place large pot with chicken and onions over the stove and set heat at medium – high. Add 1 cup of your water to cover the ingredients and stir.
- Boil for 10 minutes with lid on. Stir occasionally.
- Then add chopped potatoes. Add the second cup of water to cover all the ingredients and stir. Cover with a lid and boil for 20 minutes. Turn heat down to medium. Stir occasionally.
- Uncover the lid and let it boil for 5 minutes so the sauce can thicken
- Serve on a plate or over rice and garnish with chopped green onion. Enjoy!