Recipe of Super Quick Homemade Korean Spicy Chicken Stew
Hello everybody, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, Steps to Make Perfect Korean Spicy Chicken Stew. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Korean Spicy Chicken Stew, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean Spicy Chicken Stew delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Korean Spicy Chicken Stew is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Korean Spicy Chicken Stew using 15 ingredients and 4 steps. Here is how you cook it.
Chicken are so quick to fix. This korean spicy chicken stew soup is so delicious and addicting that you just cannot stop reaching to the pot for one more scoop. Great to serve with steamed brown rice or sourdough bread. A comfortable food that is packed of lots of good stuffs.
Ingredients and spices that need to be Get to make Korean Spicy Chicken Stew:
- Half organic chicken, splited
- 1 onion
- 1 carrot
- 2 cups squash of your choice
- 2 king oyster mushroom or 1 cup any mushroom
- 10 frozen cylinder shaped rice cake
- 2 potatoes or 1 sweet potato
- 2 Tsp Korean hot pepper flakes
- 1 Tsp gochujang
- 1 Tsp organic tamari sauce
- 1 Tsp Honey or brown rice syrup
- 1 Tsp olive oil
- 1 Tsp garlic paste
- 1/4 tsp black pepper
- 2 scallions
Steps to make Korean Spicy Chicken Stew
- Browning chicken pieces (bone in for flavors) in Olive oil for 3 minutes on both sides. This step would reduce the gamey taste in chicken and also would enhance the aroma.
- Add diced potatoes, carrots, squash and rice cake. Keep stir fry for about 2 more minutes.
- Pour in hot water to cover just everything. Add sliced mushroom at this point. Stir in theseasoning paste.Bring it to a boil and reduce it to simmer for 10-15 minutes depending on how large the pieces are. Stir and check the doneness at every few minutes. Making sure the sauce is not drying up if leaving the pot without a lid.
- Adjust seasoning if needed. crack in black pepper and drop the minced scallions right before turning off the heat. Serve with rice or bread.
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