Ultimate Spicy Korean Chicken Stew Recipe: A Flavorful Delight

Ingredients

• ¼ cup of soy sauce
• 3 tablespoons of gochujang, a spicy Korean pepper paste
• A tablespoon of rich brown sugar
• One tablespoon of finely chopped garlic
• Two teaspoons of fragrant sesame oil
• 1 ½ teaspoons of freshly minced ginger root
• A dash of spicy chile powder
• Divided vegetable oil, around 2 tablespoons or as required
• 2 boneless, skinless chicken breasts, diced into 1-inch pieces
• 3 carrots, peeled and cut into thick slices
• 2 peeled and diced potatoes
• 1 leek, thinly sliced after trimming
• A small onion, cut into 8 wedges
• One habanero pepper, deseeded and finely minced
• Around 2 cups of water, or as needed

Step 1

In a mixing bowl, create a flavorful marinade by combining soy sauce, gochujang, rich brown sugar, minced garlic, fragrant sesame oil, fresh ginger, and a touch of spicy chile powder.

Step 2

Begin by heating a tablespoon of vegetable oil in a large stockpot over medium heat. Add the chicken pieces and cook them until beautifully browned all around, which should take roughly 10 minutes. Next, transfer the cooked chicken into the bowl of marinade and gently toss to ensure each piece is coated in the delicious mixture.

Step 3

Using the same stockpot, add the rest of the vegetable oil and sauté the colorful combination of carrots, potatoes, leeks, and onions. Allow them to cook and mingle together until the onions turn a lovely translucent shade, typically around 10 minutes. Introduce the fiery habanero pepper into the mix and sauté for an additional minute to enhance its aromatic essence.

Step 4

Pour water into the stockpot, then carefully stir in the chicken along with the marinade. Let the mixture come to a gentle boil before reducing the heat to a simmer. If needed, feel free to add more water during the simmering process until the vegetables reach the desired tenderness, usually around 10 minutes.