A Spicy Chicken Stew Worthy for Winter

Winter time calls for warm stews. This Korean spicy chicken stew is braised in a spicy red sauce mixture along with potatoes and onions. Served over rice, it always hits the spot.

When we first started making this spicy chicken stew, we ended up making it twice in one week because we couldn’t get enough. This is now a go-to dish to make for family and friends who also enjoy some spice in their lives.

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Korean Spicy Chicken Stew Recipe

We didn't eat this spicy chicken stew growing up, but wish we did! On cold winter nights, this stew hits the spot. This is a chicken dish that is braised in a spicy red sauce mixture along with potatoes and onions. It's the perfect comfort food to be scooped over rice. Warms our hands, belly, and heart.

Course

Dinner, Main Dish, Soup

Cuisine

Korean

Prep Time

15 minutes

Cook Time

40 minutes

Servings

people

Ingredients

• 8 chicken drumsticks
• 1/4 cup hot pepper flakes
• 1/4 cup gochujang hot pepper paste
• 1/4 cup soy sauce
• 1/4 cup minced garlic
• 1 Tablespoon brown sugar
• 2 cups water
• 2-3 medium potatoes Chopped. 2 large or 3 medium sized onions
• 1 onion Chopped
• 1 piece green chile Sliced. Be careful! Ease into with a few slices.
• 2 pieces green onions Chopped

Course Dinner, Main Dish, Soup Cuisine Korean Prep Time 15 minutes Cook Time 40 minutes Servings people Ingredients 8 chicken drumsticks 1/4 cup hot pepper flakes 1/4 cup gochujang hot pepper paste 1/4 cup soy sauce 1/4 cup minced garlic 1 Tablespoon brown sugar 2 cups water 2-3 medium potatoes Chopped. 2 large or 3 medium sized onions 1 onion Chopped 1 piece green chile Sliced. Be careful! Ease into with a few slices. 2 pieces green onions Chopped

Instructions

1. In a small bowl make your sauce by mixing the hot pepper flakes, gochujang, soy sauce, minced garlic, brown sugar. Make sure it's thoroughly mixed, it should look like a paste.
2. In a large pot, place your chicken drumsticks, sauce mixture, and water. Cover the pot and bring to a boil. Reduce the heat to a medium simmer for about 20 minutes.
3. Place the chopped potatoes, chopped onions, sliced green chiles, half of chopped green onions into the pot for another 20 minutes, uncovered.
4. Chicken should be tender, potatoes cooked, and liquid slightly thickened. Once finished, remove from heat, place in dish and top with remaining chopped green onions.

Recipe Notes

Tip: If you can't handle spice, it's a good idea to start with a few slices of the green chilies while cooking and then wait a bit before trying it again.

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