Earthy Delights Recipe

Spicy Gochujang Chicken Stew

Spicy Gochujan Chicken Stew
If your refrigerator doesn't already hold enough different hot sauces, here's another must-have condiment that is rapidly growing in popularity among heat-seekers.

Gochujang, a bold and spicy Korean condiment, is used to flavor many well-known Korean dishes, such as bibimbap, but it also makes a fantastic contribution to stews, soups and marinated meat dishes. Gochujang excels at making dishes spicier, due to the fiery ground chilis it contains, but it also adds a pleasing hint of sweetness which balances its heat and 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 canola oil
4 garlic cloves, peeled & crushed
3 green (Serrano) chile peppers, seeded and finely chopped
salt and freshly ground black pepper

For the marinade:
4 Tbsp rice wine (we use Shaoxing)
salt and freshly ground black pepper

For the seasoning:
2 Tbsp sesame tahini
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 bite size 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 canola oil in a large skillet over medium heat. Add the crushed garlic and quickly stir fry for a minute or two. Add the chicken and stir fry, draining off any fat that comes from the meat during cooking. When lightly browned, place the chicken on paper towels to drain the excess oil.


Mix all the seasoning ingredients thoroughly in a bowl.


Heat the remaining 2 Tbsp of canola 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 chicken pieces.


Pour over enough boiling water to come about 2/3 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.