Spicy Korean Gochujang Chicken Stew

Spicy Korean Gochujang Chicken Stew
Gochujang is concentrated, so a little goes a long way. Use it here and there, in varying amounts, depending on the level of heat and amount of flavor desired. It’s versatile too. Mix it with other ingredients, like mayonnaise, vinegar or oil to make your own signature spreads, dips, sauces and dressings. Add a little to stir-frys and marinades, as a grilling or basting sauce or as your secret ingredient in a one-of-a-kind barbecue sauce. It’s your choice – use it wherever and whenever you want, but you’ve got to try it. Otherwise, you’ll be missing out on a whole new deliciously spicy world of flavor.

1 1/2 lb baby or fingerling potatoes
2 large or 6 small carrots, peeled & cut in 1/2 inch chunks
3 medium onions, peeled & cut into 1/2 inch chunks
1 organic or free-range chicken, about 4 lb
4 Tbsp vegetable oil
4 garlic cloves, peeled & crushed
3 green (Serrano) chile peppers, seeded and finely chopped
salt and freshly ground black pepper
2 – 3 small dried red chile peppers (optional)

For the marinade:

4 Tbsp rice wine (we use Shaoxing)
salt and freshly ground black pepper

For the seasoning:

2 Tbsp tahini (ground sesame paste)
4 tsp light soy sauce
4 Tbsp Gochujang red pepper paste
6 Tbsp coarse Korean red pepper powder

For the garnish:

Sesame oil
4 spring onions



If the potatoes are large, cut into them into bite-size chunks and place in a bowl of cold water. If they’re small, just skip this step.


Cut up the chicken, including skin and bones, into pieces. Pour the rice wine over the chicken and salt & pepper generously. Stir to coat thoroughly and set aside for 10 minutes.


Heat 2 Tbsp of the grapeseed oil in a large non-stick skillet over medium heat. Add the crushed garlic and quickly stir fry for a minute or two. Raise the heat to medium-high and add the chicken. Cook, turning frequently, until lightly browned. Remove the chicken from the pan and place on a large plate lined with paper towels to drain the excess oil.


Mix all the seasoning ingredients thoroughly in a bowl.


Heat the remaining 2 Tbsp of grape seed oil in a large pot over medium heat and add the potatoes, onions and carrots. Cook, stirring frequently, for about 10 minutes, then add the browned chicken pieces. Season generously with salt & pepper and add the dried red chiles, if using.


Pour over enough boiling water to come about two-thirds up the meat & vegetable mixture and bring to a boil. Reduce the heat, add the seasoning mixture and stir into the stew. Simmer 30 – 45 minutes until the volume of the liquid has reduced slightly.


Add the chopped green chile peppers and continue to simmer until the liquid has thickened a little, approximately 30 minutes.


Ladle the stew into deep serving bowls and garnish with a few drops of sesame oil and a sprinkling of the sliced spring onions.



Products suggested for this recipe:

Earthy Delights

2871 Jolly Road

Okemos MI 48864

tel 855.328.8732

fax 517.253.7366


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