Spicy Korean Chicken Stew


In my opinion, this is a simple meal that is sure to impress. The cooking time is relatively short and there is quite a lot of flexibility in the dish and you can safely change ingredients around or use different chicken parts. The gochujang provides most of the flavour in the dish so there is less messing around with the flavouring.

I’ve cooked this dish with full chicken wings (chopped into 3 parts), thighs, drumlets, mid-wings etc and they’ve all turned out great. The only thing you’d need to pay attention to is time, as mid-wings cook very quickly and will dis-integrate if they are cooked for too long. If you are using a mix of mid-wings & drumlets, they’ve got to go into the pot at slightly different times. This ensures you don’t get a pile of bones with no meat on it when those mid-wings break apart. Alternatively, you can use the whole chicken, chopped into medium sized pieces or thigh meat.


  • 1 kg chicken (chopped into mid-sized pieces)
  • 5 mid sized carrots
  • 5 mid sized potatoes
  • 2 large yellow onions
  • 6 Fresh garlic cloves (peeled)
  • 1.5L Water


  • Korean spicy paste (gochujang)
  • Chili powder
  • Light soy sauce
  • 3-4 garlic cloves, sliced


  1. Marinate the chicken in 3 tbps of light soy sauce, 3 tbps of gochujang and chili powder. Leave to rest for at least one hour.
  2. Cut potatoes, carrots & onions into roughly the same size as the chicken pieces.
  3. Heat up a little oil in a pot and stir fry all the potatoes, carrots, onions & garlic for a few minutes. This releases the flavours before stewing and it enhances the intensity of the stew. Remove.
  4. Pan fry the chicken in the same pot. Ensure to let the chicken brown for a while.
  5. Add potatoes, carrots & onions back into the pot and mix it with the chicken.
  6. Add water and bring to boil.
  7. Bring to a simmer let it simmer for 60 mins, or until chicken is soft.
  8. Taste along the way and add more gochujang as necessary.
  9. Garnish with scallions.