This spicy Korean chicken stew is packed with bold flavors and tender pieces of chicken simmered in a rich, fiery sauce. Perfect for warming you up on chilly days, it’s a comforting dish that’s easy to make and full of heat.
Start by mixing together the soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl to make the marinade. Heat a tablespoon of vegetable oil in a large pot over medium heat, then add the chicken pieces. Cook them until they’re nicely browned all over, which should take about 10 minutes. Once the chicken is browned, toss it in the marinade so it’s well coated.
In the same pot, add a bit more oil if needed and throw in the carrots, potatoes, leek, and onion. Cook everything, stirring occasionally, until the onion becomes soft and translucent, about 10 minutes. Then, add the habanero pepper and cook for another minute until you can really smell its kick.
Pour some water into the pot, add the marinated chicken back in, and bring everything to a boil. Once it starts bubbling, lower the heat and let it simmer. If things start to dry out, feel free to add a splash more water. Keep it going until the veggies are tender and the flavors have melded together, about 10 minutes or so.
- Use bone-in chicken for more depth of flavor and moist meat.
- Adjust the amount of gochugaru (Korean chili flakes) to control the heat level.
- Simmer the stew gently to keep the chicken tender and allow flavors to meld.
This stew is a perfect blend of spicy, savory, and slightly sweet flavors that warm you up from the inside out. It’s hearty and comforting, making it ideal for cold days or when you crave something bold and satisfying. Plus, the tender chicken soaks up the rich sauce beautifully.
Serve hot with steamed rice to soak up the delicious sauce. Add a side of kimchi or pickled vegetables for extra contrast and crunch. A light green salad or simple steamed greens also pair well to balance the spicy stew.
Allow the stew to cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water if the sauce has thickened too much.
