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RECIPE |  KOREAN SPICY CHICKEN STEW

RECIPE | KOREAN SPICY CHICKEN STEW

Having a bowl of spicy chicken stew is the best way to warm up my body. I have terrible blood circulation. My feet get cold when my house is one degree colder. But when I eat this dish, it immediately warms up my body. I recently became obsessed with Korean cuisine especially after watching a marathon of Korean soaps late on Friday nights. Every time I see characters eating that red spicy food, my mouth will begin to salivate. I have to have what they were having. Korean Spicy Chicken & Potato Stew ("Bokkeumtang" in Korean) is delicious and hearty. My recipe is tame in the level of spiciness. I will warn you the spice lingers in your mouth but it's manageable - let's just say if my husband can eat it so can you. It's so simple to make and only requires 1 pot to cook with! It pairs well with coconut milk infused rice or just plain white rice.

Well I hope you guys enjoy this recipe! If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured. If you're not on Instagram, please share it with your family and friends.

Disclaimer: I am not sponsored by any companies listed in this post.

KOREAN SPICY CHICKEN STEW RECIPE

SERVES 4 | PREP TIME 15 MINS | COOK TIME 35 MINS

INGREDIENTS

  • 1 lb of skinless & boneless chicken thighs chopped into bite size pieces (try Blue Goose Chicken certified Humane without antibiotics/hormones)
  • 4 medium potatoes coarsely chopped
  • 1 white onion coarsely chopped
  • 2 tablespoons of minced garlic
  • 2 green onion stalks finely chopped
  • 2 tablespoons of Korean hot pepper flakes
  • 2 tablespoons of low sodium soy sauce
  • 2 tablespoons of Korean Hot pepper paste
  • 1 tablespoon of cane sugar
  • 2 cups of water

INSTRUCTIONS

  1. Prepare your ingredients as listed above
  2. Mix together garlic, hot pepper flakes, soy sauce, hot pepper paste and cane sugar into a paste.
  3. In a large pot, add your chopped chicken and onions. Then add in your spicy paste and mix well.
  4. Place large pot with chicken and onions over the stove and set heat at medium - high. Add 1 cup of your water to cover the ingredients and stir.
  5. Boil for 10 minutes with lid on. Stir occasionally.
  6. Then add chopped potatoes. Add the second cup of water to cover all the ingredients and stir. Cover with a lid and boil for 20 minutes. Turn heat down to medium. Stir occasionally.
  7. Uncover the lid and let it boil for 5 minutes so the sauce can thicken
  8. Serve on a plate or over rice and garnish with chopped green onion. Enjoy!
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