Korean Spicy Chicken Stew

This is basically a spicy chicken soup. It’s really quite wonderful.

It’s really quite easy.

It’s a crock pot recipe.

I have to tell you I don’t do a lot of crock pot cooking. I have a few recipes that I find it works great for, but I don’t think I will be making a cake in mine anytime soon.

It’s like the microwave, it has it’s place in the toolbox but it’s not the only tool.

Stews I think are great crock pot recipes.

This one is spicy but you can adjust that as you wish.

Nothing can be much easier than throwing everything into a pot and coming back four hours later to a ready meal. Just some rice and you are done!

INGREDIENTS:

• 3 pounds bone-in chicken parts, cut into small pieces (excess fat remove
• 10 ounces potatoes, cut into big chunks
• 2 carrots, cut into big chunks
• 1/2 large onion, cut into big chunks
• 4 – 5 plump garlic clove
• 2 -3 thin slices of ginger
• 2 tablespoons Korean red chili pepper flakes (gochugaru)
• 1 tablespoon sugar
• 4 tablespoons soy sauce
• 2 tablespoons rice wine
• 1 tablespoon honey or corn syrup
• 2 tablespoons Korean red chili pepper paste (gochujang)
• pinch pepper
• 2 scallions, sliced on the diagonal
• 1 tbsp sesame seed oil
• 1 tbsp sesame seeds

INSTRUCTIONS:

1. Place the chicken and vegetables into the crock pot.
2. Mix the ingredients from pepper flakes through pinch of pepper together, and then pour over the chicken and stir to coat.
3. Cook on high heat for 4 hours.
4. Stir in the scallions, oil and seeds right before serving.

SERVES: 6

NOTES: adjust the heat as much as you like. And you can use any type of chicken you wish. Boned or boneless is fine too.

SOURCE: Korean Bapsang

 

Related articles

• imabonehead: KOREAN CRISPY CHICKEN with Sweet and Spicy Sauce – THE LAST WONTON (thelastwonton.typepad.com)

 

Advertisements