Eat Pip-Life

How I Make Spicy Korean-ish Chicken Stew

Yummy chicken stew

I have been making this dish a lot, and thought you might like to make it too. It’s easy as pie, peaches!

I almost always have the ingredients for this in the cupboard/fridge/freezer, so it’s easy to throw together  – and stinking delicious and comforting to eat!

(NB: Very easy to make a vegetarian inspired version of this two, but switching out/up the chicken/stock.)

Spicy Korean-ish Chicken Stew


Saucy bits:
1 cup of chicken stock
1 teaspoon of Korean chilli paste (gochujang)*
1 tablespoon of sesame oil
1 tsp of sugar (any kind!)
2 tablespoons of soy sauce
2 tablespoons of Chinese cooking wine
1 tablespoon of white vinegar or rice vinegar (whatever you have)
1 clove of minced garlic
1 tsp of minced fresh ginger
1/2 tsp of salt
freshly ground black pepper

500g of chicken thighs (skinless) cut into chunks
4 lovely medium carrots, peeled and cut into rustic pieces
1 brown onion, peeled and chopped
6 button or other mushrooms, cut into chunky pieces
4 nice non-floury medium-large potatoes, peeled and cut into rustic large-ish pieces (desiree are great!)

PLUS at the end: 2 spring onions, a handful of baby spinach

* You can get this at the Asian grocer or some supermarkets. This will make it a bit spicy, but not super spicy. Play around with this amount, if you like! If you don’t go in for spicy,  you can omit it and throw in a teaspoon of sweet paprika instead.


Mix the saucy bits together in a bowl. Pop the saucy bits, chicken pieces, onion, carrots, mushrooms and potatoes into a large but wide pot. No frying needed. Give it a good stir to combine, pop over a medium-low heat with a lid on and cook until the veggies are tender, turning veggies and chicken over every now and then to help it along nicely.

Too easy.

Once veggies done, add spring onions and spinach, plenty of black pepper (and some salt if it needs it!) Cook a bit longer until the spinach has wilted (a minute or two!)

Serve with or without rice, depending on what you fancy! You could also add some fresh herbs at the end. A bit of fresh mint would be a delight! And even a squeeze of lemon juice, if you felt like doing that.

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