Spicy Korean Chicken and Potato Stew

This chicken recipe is simple and easy and definitely a keeper for times when I need to whip up a dish quickly. No need to cut chicken, no need to mince garlic, just throw all into one pot and stew ….

  • Prep time: 10 minutes
  • Cook time: 45 minutes


  • 3 lb chicken wings and drumettes
  • 2 Tbsp canola oil
  • 6 cloves garlic, lightly bashed
  • 1 onions, cut into large chunks
  • 3 potatoes, cut into large chunks
  • 1 large carrots, sliced into 1/4 inch-thick slices
  • 3/4 cup soy sauce
  • 3 oz water
  • 3 Tbsp sugar
  • 4 Tbsp gochujang paste
  • 2 Tbsp chopped green onions and cilantro for garnish


  1. In a large wok, heat canola oil over medium high heat.
  2. Add chicken, garlic, onions, potatoes, and carrots. Stir fry for a 2 minutes.
  3. Stir in the soy sauce, water, sugar, and gochujang paste until well combined. Bring to a boil.
  4. Cover and simmer for 45 minutes over low heat.
  5. Remove from heat. Transfer to serving dish. Garnish with chopped onions and cilantro.
  6. Serve with jasmine rice.

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