| Prep: 25 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 580 | 25g | 6g | 45g |
| sugars | fibre | protein | salt |
| 10g | 5g | 60g | 2.5g |
Why I Love South Korean Spicy Braised Chicken Stew with Potatoes and Carrots
I remember when I first stumbled upon the recipe for Spicy Braised Chicken Stew with Potatoes and Carrots. My partner, Gordon, and I were exploring different Asian cuisines, intrigued by the delicate balance of flavors and unique ingredient combinations. This spirit of culinary adventure led us straight to the robust and fiery flavors of South Korea. This particular dish, a staple in many Korean households, captivated our senses with its spicy kick and hearty comfort, reminding me fondly of the satisfaction one gets after a day spent trekking in the Rockies.
Embracing New Flavors
Asian-inspired dishes always hold a particular allure for me, with their rich tapestry of flavors that resonate perfectly with my preference for robust and hearty fares. The Spicy Braised Chicken Stew with Potatoes and Carrots was no exception. I remember being instantly taken with the spicy kick from the gochugaru and gochujang, a delightful heat that lingered long after each savory mouthful. It was a similar experience to my first encounter with the wild zing of Rocky Mountain chili peppers, igniting a deep appreciation for dishes that kept the palate roaring with fiery excitement.
In my cooking, I often take inspiration from renowned chefs who foremost appreciate the authentic essence of their cuisine. For this Korean dish, my hat goes off to Judy Joo, a Korean-British chef whose simple yet flavorful approach to Korean cooking opened a world of flavor profiles that are nuanced, exciting, and deeply satisfying.
A Taste of Home, Wherever You Are
The best part about the Spicy Braised Chicken Stew with Potatoes and Carrots would have to be how it effortlessly bridges the gap between home and the great outdoors. As anyone from Colorado would attest, we have an enduring love affair with nature, often seeking to incorporate touches of the wild in our everyday lives. This dish, with its hearty chicken, potatoes, and carrots braised in a robustly spiced sauce, reminds me of those rewarding moments spent at the campfire, huddled against the mountain chill with a hot and steamy bowl of nature-inspired fare.
The wonder of Korean spices combined with the comforting, homely feel of braised chicken and vegetables is indeed a gastronomic discovery worth sharing. The recipe has found its way into our regular meal rotation, providing that perfect combination of comfort and adventure, a reflection of our very own Colorado rooted culinary journey.
What You’ll Need
- 3 lbs chicken, cut into pieces
- 1 lb potatoes, peeled and cut into large chunks
- 2 large carrots, peeled and cut into large chunks
- 1 large onion, sliced into thin pieces
- 4 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1/2 cup soy sauce
- 1/4 cup gochugaru (Korean red pepper flakes)
- 2 tablespoons gochujang (Korean red pepper paste)
- 2 tablespoons sugar
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sesame oil
- 4 cups water
- Green onions for garnish
Method
Step One
To start, take the 3 lbs of chicken that you’ve cut into pieces and pat them dry. This will help to removed any excess moisture and allow for a better result when browning the chicken.
Step Two
Next, in a large pot or Dutch oven, heat the sesame oil over medium-high heat. Once the oil is hot, add the chicken pieces and brown on both sides, being careful to not overcrowd the pan. You may need to do this in batches. Once all chicken pieces have been browned, remove them from the pan and set aside.
Step Three
In the same pot, add the sliced onion, minced garlic, and minced ginger. Cook these until they become fragrant and slightly translucent, stirring occasionally to prevent anything from sticking to the bottom of the pot.
Step Four
Then, add the potatoes and carrots to the pot. Stir these ingredients in well to get them nicely coated in the onion, garlic, and ginger mixture.
Step Five
Time to add in the essential Korean flavours. Add the gochugaru, gochujang, sugar, soy sauce, and mirin to the pot. Stir thoroughly to ensure all of the ingredients are well coated. Return the browned chicken to the pot, then add the 4 cups of water.
Step Six
Bring this mixture to a boil, then reduce the heat and allow it to simmer. Let everything cook for about 40-45 minutes, or until the chicken is cooked through and the potatoes and carrots are tender.
Step Seven
Finally, once the Spicy Braised Chicken Stew with Potatoes and Carrots is cooked, serve it in bowls. You can garnish each bowl with green onions to add a fresh burst of flavour and colour.
