📝 About This Recipe
This classic Korean comfort food is a rustic, hearty stew that perfectly balances fiery heat with a subtle, addictive sweetness. Succulent pieces of bone-in chicken are braised alongside earthy root vegetables in a rich, gochugaru-infused broth until the sauce becomes thick and velvety. It is a quintessential family-style meal that warms you from the inside out, offering a deep umami profile that defines the soul of Korean home cooking.
🥗 Ingredients
Main Ingredients
- 2.5 lbs Whole chicken (cut into small, bite-sized pieces; bone-in for maximum flavor)
- 2 pieces Large potatoes (peeled and cut into large chunks)
- 1 large Carrot (cut into thick rounds)
- 1 large Yellow onion (cut into thick wedges)
- 3 stalks Green onions (cut into 2-inch lengths)
- 1 piece Fresh red chili (sliced diagonally)
- 2.5 cups Water or Anchovy Kelp Stock (stock provides more depth)
The Spicy Braising Sauce
- 4 tablespoons Gochugaru (Korean red chili flakes) (adjust for spice level)
- 1 tablespoon Gochujang (Korean red chili paste) (adds thickness and fermentation depth)
- 4 tablespoons Soy sauce (use regular Jin-ganjang)
- 3 tablespoons Garlic (minced fresh)
- 1 teaspoon Ginger (grated or finely minced)
- 1 tablespoon Sugar (granulated)
- 2 tablespoons Rice wine or Mirin (helps remove gamey chicken scents)
- 1/2 teaspoon Black pepper (freshly ground)
The Finishing Touches
- 1 tablespoon Toasted sesame oil (drizzle at the very end)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
-
1
Rinse the chicken pieces under cold water to remove any bone fragments. For a cleaner taste, parboil the chicken in boiling water for 3-5 minutes, then drain and rinse again. This removes excess fat and impurities.
-
2
In a medium bowl, whisk together the Gochugaru, Gochujang, soy sauce, minced garlic, ginger, sugar, rice wine, and black pepper to create a thick, vibrant paste.
-
3
Place the parboiled chicken in a large, heavy-bottomed pot or a deep braising pan.
-
4
Pour the prepared spicy sauce over the chicken and toss well with a spatula to ensure every piece is thoroughly coated.
-
5
Add 2.5 cups of water (or stock) to the pot. Stir gently to incorporate the sauce into the liquid.
-
6
Bring the pot to a boil over medium-high heat. Once boiling, cover with a lid and reduce the heat to medium-low. Simmer for 15 minutes.
-
7
Add the potatoes, carrots, and onions to the pot. Push them down slightly so they are partially submerged in the liquid.
-
8
Cover again and simmer for another 20-25 minutes. The chicken should be tender, and the potatoes should be soft enough to be easily pierced with a fork.
-
9
Remove the lid and increase the heat to medium-high for the last 5 minutes. This allows the sauce to reduce and thicken into a glossy glaze that clings to the ingredients.
-
10
Gently stir in the green onions and sliced red chili. Cook for just 1 minute until the green onions wilt slightly.
-
11
Turn off the heat. Drizzle the toasted sesame oil over the dish and give it one final, gentle stir.
-
12
Transfer to a large serving bowl and sprinkle with toasted sesame seeds for a professional finish.
💡 Chef's Tips
Parboiling the chicken is a crucial 'pro' step for a clear, non-greasy sauce. Round off the edges of your potato chunks with a peeler to prevent them from breaking apart and making the sauce muddy. If you prefer a sweeter sauce, you can add a tablespoon of corn syrup or honey at the very end for extra shine. Adjust the heat by varying the ratio of Gochugaru; use 'Cheongyang' Gochugaru if you want an extra spicy kick. Make sure to use bone-in chicken as the marrow adds incredible depth to the braising liquid that boneless meat cannot provide.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the spicy sauce. Pair with cooling side dishes (Banchan) like pickled radish (Danmuji) or a light cucumber salad. A chilled bottle of Soju or a crisp lager balances the heat of the stew perfectly. If you have leftover sauce, stir-fry it the next day with rice, seaweed strips, and a crack of an egg. Serve directly from the pot for a rustic, communal dining experience.