Ingredients

Scale

1 ½ lbs bone-in, skinless chicken thighs (or drumsticks)
2 medium potatoes, peeled and cut into chunks
2 medium carrots, peeled and sliced
1 medium onion, sliced
3 cloves garlic, minced
1-inch piece of ginger, grated
3 cups water or low-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red pepper flakes, adjust to taste)
1 tablespoon honey or brown sugar
1 tablespoon sesame oil
1 tablespoon rice vinegar (optional, for extra depth)
1 teaspoon black pepper
2 scallions, sliced (for garnish)
1 tablespoon toasted sesame seeds (for garnish)

Instructions

Step 1: Prepare the Chicken

Rinse the chicken thighs under cold water and pat dry with paper towels. If using drumsticks, trim any excess fat.

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the sesame oil over medium heat. Add the garlic, ginger, and onions, stirring for 1-2 minutes until fragrant.

Step 3: Add the Chicken and Seasonings

Add the chicken pieces to the pot and cook for 3-4 minutes until lightly browned. Stir in the soy sauce, gochujang, gochugaru, honey, black pepper, and rice vinegar. Stir well to coat the chicken evenly in the seasoning.

Step 4: Simmer the Stew

Pour in the water or chicken broth and bring the stew to a gentle boil. Lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.

Step 5: Add the Vegetables

Add the potatoes and carrots to the pot, stirring gently to combine. Cover and simmer for another 20-25 minutes, or until the vegetables are fork-tender and the chicken is fully cooked.

Step 6: Garnish and Serve

Turn off the heat and let the stew sit for 5 minutes to allow the flavors to settle. Garnish with sliced scallions and toasted sesame seeds. Serve hot over steamed rice or with a side of crusty bread to soak up the flavorful broth.

Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Calories: 380
Sugar: 8g
Fat: 12g
Carbohydrates: 35g
Fiber: 5g
Protein: 32g