Korean-Style Chicken Stew
This Korean-Style Chicken Stew is a slightly spicy, super tasty, comforting dish, perfect for the winter season.
Servings: 2 people
Calories: 892kcal
Ingredients
- 3 garlic cloves minced
- 1 inch ginger minced
- 1 onion finely diced
- 1 aubergine chopped into cubes (or 2 small aubergines, sliced into discs)
- 150 g button mushrooms
- 150 g kimchi
- 2-3 tablespoon gochujang use less if you're not a massive fan of spice!
- 1 tablespoon sugar
- 3-4 tablespoon light soy sauce
- 2 tablespoon rice wine vinegar
- 2 tablespoon gochugaru flakes
- 300 ml chicken stock
- 2 chicken breasts thinly sliced
- 1 tablespoon all purpose flour
- 1 tablespoon sesame oil
- 10 g chives finely sliced
Mashed potato
- 2 large potatoes maris piper or russet potato, chopped
- 25 g salted butter
- 150 ml milk
Instructions
- Place a deep pan or pot on medium heat and drizzle with 1 tablespoon of vegetable oil. Once hot, add in the onion, garlic, and ginger. Fry for a couple of minutes, stirring frequently until aromatic (make sure not to burn it - add some more oil if it looks like its catching).
- Add the aubergines/eggplants and mushrooms into the pan and fry for 5-10 minutes on medium-low heat stirring frequently.
- Add in the kimchi, followed by the gochujang, sugar, soy sauce, rice wine vinegar, gochugaru flakes, and chicken stock. Bring to the boil, then reduce to simmer for 10 minutes. Sprinkle in 1 tablespoon of flour and mix to combine and the sauce should begin to thicken.
- Taste the stew and season with salt, pepper, or sugar to balance out the flavours based on your preferences! (I didn't need to add in anything personally). Add in the chicken and leave to simmer for 15 minutes.
- While your korean-style chicken stew is simmering away, place your chopped potatoes on the boil. Once soft when spiking with a fork, drain and add in the butter and milk. Blend with a hand blender until smooth. Season with salt and pepper.
- Once the stew and the mashed potato are ready, divide the mashed potatoes between two bowls and top with the korean-inspired chicken stew. Garnish with chives and optionally some chilli oil. Enjoy!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe - so scroll up for more!
Nutrition
Calories: 892kcal | Carbohydrates: 92g | Protein: 70g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 185mg | Sodium: 2629mg | Potassium: 3284mg | Fiber: 16g | Sugar: 29g | Vitamin A: 3258IU | Vitamin C: 33mg | Calcium: 252mg | Iron: 8mg