Spicy Korean Chicken Stew is the kind of dish that warms you from the inside out. Tender pieces of chicken simmer in a vibrant red sauce, rich with gochujang, garlic, and earthy heat. The combination of sweet, spicy, and savory notes creates an irresistible depth that clings to every bite of chicken and potato. With its comforting aroma and hearty texture, this stew is perfect for cozy evenings or any day you crave a deeply flavorful, satisfying meal.

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Ingredient Breakdown

The heart of the stew lies in the chicken itself. A mix of drumsticks and thighs brings both tenderness and juiciness to the dish. Drumsticks add a rich, bone-deep flavor, while thighs offer soft, meaty bites that hold up beautifully to slow simmering. These cuts ensure the stew remains succulent without ever drying out.

Potatoes, carrots, and onions form the vegetable foundation, balancing the spiciness with their natural sweetness. As they cook, the potatoes become velvety and absorb the chili sauce, while the carrots and onions melt down, adding body and subtle sweetness that round out the dish.

Aromatics like garlic, ginger, and sesame oil give the stew its warm, fragrant undertone. The garlic deepens the umami character, the ginger adds a gentle zing, and the sesame oil contributes a nutty aroma that ties the flavors together.

At the core of its bold flavor is the Korean sauce base. Gochujang (fermented chili paste) delivers a savory, spicy depth, while gochugaru (Korean chili flakes) enhances both heat and color. Soy sauce adds saltiness and complexity, rice wine softens the edges, and a touch of sugar balances it all with a hint of sweetness. The result is a sauce that’s simultaneously fiery and comforting, spicy yet rounded.

The final layer of freshness comes from the finishing touches—thinly sliced perilla leaves, green onions, and toasted sesame seeds. These garnishes add brightness, color, and a delicate fragrance, transforming the rich stew into something vibrant and complete.

Step-by-Step Preparation Guide

The process begins with parboiling the chicken. This quick step removes excess fat and impurities, resulting in a cleaner flavor and clearer sauce. It’s the secret to a stew that tastes rich without being heavy.

Next, the gochujang-based sauce is mixed in a bowl. The blend of chili paste, chili flakes, and seasonings creates a deeply red, glossy mixture that becomes the soul of the stew. Once combined with the chicken and water, it starts to simmer, infusing the meat with layers of flavor.

As the stew begins to bubble, patience is key. Simmering for about 10 minutes allows the chicken to soak up the spicy sauce and turn tender. The next layer of flavor comes from adding potatoes, carrots, and onions—ingredients that absorb the sauce and thicken it naturally as they soften. Gentle stirring keeps everything evenly coated without breaking the vegetables.

In the final stage, the perilla leaves are added, infusing the stew with a distinct herbal aroma. Once the chicken and potatoes are fully cooked, a quick simmer melds all the components into one harmonious pot. A sprinkle of green onions and sesame seeds just before serving adds a subtle crunch and a finishing aroma that lingers.

Recipe Tips & Frequently Asked Questions

How to adjust the spice level for different preferences:
Reduce the gochugaru or replace half the gochujang with soybean paste (doenjang) for a milder, richer flavor.

Using alternative cuts like wings or boneless thighs for variation:
Bone-in pieces add more flavor, but boneless thighs make it easier to eat while maintaining tenderness.

Getting the sauce consistency just right—neither too thick nor watery:
Simmer uncovered for the last few minutes if it’s too thin, or add a splash of water if it thickens too much.

Substitutes for perilla leaves if unavailable:
Use a mix of basil and mint for a similar aromatic freshness.

Tips for making it ahead of time and reheating without losing flavor:
Let the stew cool completely, then reheat gently on the stove with a few tablespoons of water to refresh the sauce.

Can I make this stew less spicy without losing flavor?
Yes, omit some chili flakes and add extra soy sauce and rice wine for balance.

How do I thicken the sauce if it’s too thin?
Continue simmering uncovered until the liquid reduces naturally.

Can I use boneless chicken or other proteins like pork or tofu?
Absolutely—boneless chicken cooks faster, while tofu or pork brings a unique texture to the dish.

How long can leftovers be stored in the refrigerator?
Up to three days in an airtight container; the flavors deepen as it rests.

Can I freeze this stew for later?
Yes, freeze portions for up to two months. Thaw in the refrigerator and reheat gently before serving.

What to Serve With This Recipe

Nothing complements Spicy Korean Chicken Stew better than a bowl of freshly steamed white rice. The mild rice balances the heat and soaks up the flavorful sauce. Sticky Korean short-grain rice is traditional, but jasmine or brown rice works just as well.

For sides, classic banchan (Korean side dishes) make the meal feel complete. Kimchi adds crunch and tang, while pickled radish or cucumber salad offers a cooling contrast. For a more filling spread, pair it with japchae (stir-fried glass noodles) or simple sautéed greens with garlic and sesame oil.

When it comes to drinks, chilled barley tea provides a soothing counterpoint to the stew’s heat. If you prefer something spirited, a glass of cold beer or a shot of soju complements the spicy, savory flavors beautifully.

Creative Variations

For a fun twist, add chewy Korean rice cakes (tteokbokki-style) to the stew—they absorb the sauce beautifully and add texture. Mushrooms like shiitake or oyster bring umami richness, while zucchini adds a lighter, summery touch. If you’re feeling adventurous, stir in a splash of coconut milk for a creamy fusion version that mellows the heat while maintaining the Korean essence.

Spicy Korean Chicken Stew is a dish that speaks to comfort and warmth with every bite. The bold gochujang sauce, tender chicken, and hearty vegetables come together in perfect harmony, creating a meal that’s both fiery and soothing. Whether served at a family dinner or shared among friends, this stew captures the heart of Korean home cooking—vibrant, flavorful, and deeply satisfying.

Ingredients

1 kg (2.2 lbs) chicken pieces, preferably a mix of drumsticks and thigh fillets, cut into medium chunks
2 potatoes (about 450 g / 1 lb), peeled and cut into medium pieces
1 carrot (about 150 g / 5.3 oz), sliced into medium chunks
1 onion (about 190 g / 6.7 oz), chopped into medium pieces
1 cup water
3 perilla leaves, thinly sliced
1 stalk green onion (20 g / 0.7 oz), thinly sliced
1 tsp toasted sesame seeds
Sauce (Mix in a Bowl)
3 Tbsp gochujang (Korean chili paste)
2 Tbsp gochugaru (Korean chili flakes)
2 Tbsp rice wine
2 Tbsp soy sauce
1 Tbsp raw sugar
1 Tbsp minced garlic
1 tsp minced ginger
1 tsp sesame oil
A pinch of ground black pepper

Instructions

Bring 5 to 6 cups of water to a rolling boil in a medium pot over medium-high heat. Once the water is boiling, add the chicken pieces and parboil for 1 minute to remove impurities. Drain the water completely and set the chicken aside.

In a clean pot, combine the parboiled chicken, prepared sauce mixture, and 1 cup of water. Stir gently to coat the chicken evenly. Cover and bring to a boil over medium-high heat, allowing the flavors to infuse for about 10 minutes.

Add the potatoes, carrots, and onion to the pot. Stir lightly to mix, then cover again and continue boiling for an additional 7 minutes. Reduce the heat to medium and give the stew a gentle stir to reposition the chicken and vegetables, ensuring even cooking. Add the sliced perilla leaves and simmer for another 8 minutes, or until the chicken is fully cooked and the potatoes are tender.

Once done, remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve the stew piping hot with a bowl of steamed white rice for a comforting and spicy Korean meal.