Korean Chicken Stew With Gochujang

Korean chicken stew with gochujang is a one-pot dish of chicken and vegetables simmered in a savory, gently sweet, spicy red broth. It is related to dakbokkeumtang, a Korean braised chicken dish with many household and regional variations; this version uses gochujang for depth and potatoes to make the broth hearty. Serve it hot with rice to catch the sauce.

Ingredients

2 lb (900 g) bone-in chicken thighs or drumsticks, excess skin trimmed if desired
1 lb (450 g) Yukon Gold or other waxy potatoes, cut into 1½-inch (4 cm) chunks
1 medium carrot, about 4 oz (115 g), cut into thick diagonal pieces
1 medium yellow onion, about 5 oz (150 g), cut into wedges
3 cups (710 ml) low-sodium chicken broth, or water
3 tbsp (54 g) gochujang, Korean fermented red chili paste
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (12 g) granulated sugar or light brown sugar
4 garlic cloves (about 12 g), finely grated or minced
1 tbsp (6 g) finely grated fresh ginger
1 tbsp (6 g) gochugaru, Korean red pepper flakes, optional
1 tbsp (15 ml) neutral cooking oil
1 tsp (5 g) fine salt, or less if the broth is salted
¼ tsp (0.5 g) ground black pepper
2 scallions (about 30 g), thinly sliced, for serving
1 tsp (3 g) toasted sesame seeds, for serving, optional

Instructions

Prepare the ingredients, 25 minutes. Pat the chicken dry with paper towels. Cut the potatoes, carrot, and onion, and mince or grate the garlic and ginger. In a small bowl, stir together the gochujang, soy sauce, sesame oil, sugar, garlic, ginger, gochugaru if using, salt, and pepper. Cutting the vegetables into similar-sized pieces helps them cook at the same pace. Keep raw chicken and its utensils separate from the vegetables and ready-to-eat garnishes.
Brown the chicken, 8 minutes. Heat the neutral oil in a heavy Dutch oven or deep, wide pot over medium-high heat. Arrange the chicken in one layer, skin-side down when the pieces have skin, and brown for about 5 minutes. Turn and brown the other side for about 3 minutes. Work in batches if needed so the chicken sears rather than steams. Transfer it to a plate; it will finish cooking in the stew.
Start the broth, 2 minutes. Lower the heat to medium. Scrape up any browned bits from the pot with a wooden spoon, then add the gochujang mixture and stir for about 30 seconds. Pour in the broth gradually, stirring until the paste dissolves. Add the chicken, potatoes, and carrot. Bring the liquid to a gentle boil, then reduce the heat so it simmers steadily and cover the pot.
Simmer the chicken and vegetables, 25 minutes. Cook covered, stirring carefully once or twice so the potatoes do not stick and the chicken stays mostly submerged. Keep the heat low enough for small bubbles rather than a vigorous boil; hard boiling can make the chicken tough and break the potatoes apart. If the liquid seems unusually low, add a splash of water.
Add the onion and finish cooking, 15 minutes. Stir in the onion wedges, cover again, and simmer until the potatoes are tender and the chicken is fully cooked. Check the thickest part of a thigh or drumstick with a food thermometer without touching bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes.
Concentrate and serve, 5 minutes. Remove the lid and simmer for about 5 minutes, stirring gently, until the broth lightly coats the chicken and vegetables. Taste and adjust with a little water if it is too salty or concentrated, or a small pinch of sugar if the chili paste tastes sharper than you like. Scatter scallions and sesame seeds over the stew and serve hot.

Tips

Choose the right chicken pieces. Bone-in thighs and drumsticks stay juicy through simmering and give the broth a fuller flavor. Boneless thighs also work, but they may finish earlier; begin checking them after about 20 minutes of simmering and remove them when they reach 165°F (74°C). Add them back briefly at the end if the vegetables need more time.
Adjust heat with care. Gochujang varies in heat and saltiness by brand, so start with the listed amount and taste the broth near the end. Gochugaru adds a clean, fruity chili flavor and extra heat. If it is hard to find, use a smaller pinch of crushed red pepper; it will taste sharper and less characteristically Korean. Do not replace the gochujang with gochugaru alone, because flakes do not provide the paste’s fermented depth or body.
Keep the simmer gentle. A rapid boil can cause the chicken to tighten and the potato edges to crumble before the centers soften. Use a broad pot if possible, and turn pieces gently instead of stirring hard. If your pot is narrow and the chicken is crowded, arrange it in a single layer as much as possible and rotate pieces during cooking.
Balance the sauce at the end. The broth thickens as it reduces, and the salt level depends on both the soy sauce and stock. Taste before adding more salt. A splash of water loosens an overly strong sauce; a brief uncovered simmer thickens a watery one. The stew should be spoonable, not dry or paste-like.

Serving Suggestions

Serve each bowl with steamed short-grain rice, which is a useful contrast to the chili-rich broth and soaks up the sauce. Put extra rice on the table for anyone who wants a milder bite. Korean-style banchan such as kimchi, pickled radish, or a simple cucumber salad add a crisp, tangy counterpoint, but the stew is substantial enough to serve on its own with rice. For a family-style meal, bring the pot to the table and spoon chicken, potatoes, and broth into individual bowls. Provide a spoon for the broth and chopsticks or a fork for the chicken and vegetables.

Variations

Make it milder: Leave out the gochugaru and use 2 tablespoons (36 g) gochujang instead of 3. The flavor will be less spicy and a little less full-bodied; taste before adding more paste because it also adds salt. For a creamy finish, stir in ½ cup (120 ml) unsweetened coconut milk after the chicken is cooked, then warm gently without boiling. This is a nontraditional variation and softens the chili flavor.

Add more vegetables: Replace half the potato with 8 oz (225 g) Korean radish or daikon, cut into chunks, or add 1 small zucchini (about 200 g) in thick half-moons during the final 10 minutes. Radish becomes tender and absorbs the broth, while zucchini cooks quickly and should not be added at the beginning. You can also add 4 oz (115 g) sliced mushrooms with the onion for a deeper, earthy note.

Use boneless chicken: Substitute 1¾ lb (800 g) boneless, skinless chicken thighs. Brown them briefly, then simmer with the potatoes and carrot, checking the chicken temperature early because boneless pieces may cook faster than bone-in pieces. Remove cooked chicken temporarily if needed while the vegetables finish, and return it to the pot for the last few minutes so it stays moist.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow airtight containers so they chill faster. The stew keeps for 3 to 4 days in the refrigerator. The potatoes soften during storage and may absorb some broth, so expect the sauce to be thicker the next day. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best quality. Leave a little space at the top for expansion and thaw overnight in the refrigerator.

Reheat on the stovetop over medium-low heat, stirring gently and adding a splash of water or broth to loosen the sauce. Heat until the stew is steaming throughout and reaches 165°F (74°C), measured with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the center and edges warm evenly; verify the temperature before eating. Reheat only the portion you plan to serve, rather than repeatedly warming and cooling the whole pot.

Frequently Asked Questions

Is this the same as dakbokkeumtang?

It is closely related. Dakbokkeumtang is a Korean braised chicken dish commonly made with chicken, potatoes, vegetables, and a spicy sauce, and many versions use gochujang, gochugaru, or both. Ingredients and sauce proportions vary by household and region, so this recipe is one practical version rather than a claim to a single definitive formula.

Can I make the stew without gochujang?

Gochujang is the ingredient that gives this stew its fermented, savory-sweet chili character, so there is no exact substitute. If you cannot find it, combine 1 tablespoon (15 ml) mild chili paste with 1 tablespoon (15 ml) miso and 1 teaspoon (4 g) sugar as a backup. The result will be less distinctly Korean and may be saltier, so taste before adding the full amount of salt.

Can I make it ahead?

Yes. Cook the stew fully, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The flavors settle as it rests, but potatoes can absorb liquid, so add a little broth or water when reheating. For the best texture, keep the scallions and sesame seeds separate and add them just before serving.

How do I know when the potatoes and chicken are done?

A fork should slide into the center of a potato chunk without much resistance, while the chicken must reach 165°F (74°C) in its thickest part, measured away from the bone. Potato size, chicken size, and the strength of the simmer all affect timing. If the chicken is ready before the potatoes, lift it out and keep it covered while the potatoes finish, then return it to the pot.

Can I make it less salty or less spicy?

Use water or no-salt-added broth, reduce the soy sauce to 1 tablespoon (15 ml), and omit the optional gochugaru for a gentler bowl. You can also start with 2 tablespoons (36 g) gochujang and add more after tasting. The sauce will be less intense, but the chicken and vegetables will still take on its flavor as they simmer.

What can I use instead of potatoes?

Daikon or Korean radish makes a good alternative and holds its shape when cut into large chunks; add it with the carrot. Sweet potato works too, though it becomes softer and makes the broth sweeter, so add it in larger pieces and check it earlier. Avoid very small cubes of either because they can break down during the covered simmer.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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