Print
Ingredients
Scale
- 1 lb boneless chicken thighs, chopped into quarters
- 1 large onion, diced
- 1 carrot, chopped
- 4 small russet potatoes or Yukon gold potatoes, peeled and chopped into quarters
- 3 cups chicken stock or water
- 1 tablespoon vegetable oil (or any neutral oil)
- 1 green onion, chopped into 1-inch long pieces
- 3 tablespoons gochujang
- 3 tablespoons regular soy sauce
- 3 tablespoons garlic, minced
- 1 tablespoon white granulated sugar
- 1 tablespoon sesame oil
Instructions
- In a bowl, mix gochujang, soy sauce, garlic, sugar, and sesame oil; set aside.
- Heat oil in a pot; sauté onions until translucent.
- Add chicken; brown on both sides.
- Stir in carrots and potatoes; cook for 1-2 minutes.
- Pour in chicken stock and sauce mixture; stir well.
- Cover and bring to boil; reduce heat and simmer for 15-20 minutes.
- Garnish with green onions; serve hot over rice.
Notes
Cut chicken thighs evenly for uniform cooking.
Adjust spiciness by modifying gochujang amount.
Let stew simmer for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Calories: 350
- Sugar: 2
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 85