Everybody has a chicken stew. Koreans even have two! This is a spicy gochujang based one, but they obviously have a sweet soy chicken stew too. After all there are really only two flavors in Korean food, spicy gochujang/gochukaru and sweet soy.
This follows the same rules as my other chicken stews.
2-3 lbs of chicken thighs, drumsticks or leg quarters, remove skin and bones if preferred
1 large onion, diced
5 cloves of garlic, thinly sliced
1 tbsp of peeled ginger, thinly sliced
1 tbsp of shrimp paste, optional
3 tbsp of gochujang
1 tbsp of doubanjiang or an additional tbsp of gochujang
1 tbsp of gochugaru or more to taste
3 cups of chicken stock or kombu/anchovy stock
1/4 cup of soy sauce
1 tbsp of honey or more to taste
2 small russet potatoes, about 1.25 lbs, in large chunks
12 oz of carrots in large chunks
handful of spring onions cut into 1-2 inch pieces
Preheat oven to 325 F
1. Saute onion, garlic and ginger in some oil until softened. Then add gochujang, doubanjiang and gouchgaru and stir fry for a minute or two.
2. Add chicken stock, soy sauce and honey and bring to a simmer. Then add potatoes and carrots and return to a simmer. Place in oven uncovered for 30 minutes.
3. Remove pot from oven and put over high heat on stove. Add chicken to pot, return to a simmer and then return to oven for 30 minutes.
4. Add spring onions to pot and return to oven for another 15 minutes.
5. Remove from oven and simmer on stovetop if vegetables are not tender enough. Season with additional soy sauce, honey or gochugaru and sesame oil.
