Korean Chicken Stew With Gochujang Sauce Recipes
KOREAN CHICKEN STEW WITH GOCHUJANG SAUCE
An easy one-pot recipe for Korean chicken stew with spinach simmered in an addictive sweet and spicy sauce that uses store-bought Gochujang. Serve this with rice for a delicious meal that the whole family will love.
Provided by Lisa
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Put the chicken, green onion bottoms and all the marinade ingredients: Gochujang, soy sauce, sesame oil, ginger, garlic and brown sugar, into a bowl and stir to combine. Cover and marinate for 30 minutes.
- Heat 1/3 cup water over high heat in a Dutch oven or a heavy pot with a lid. As soon as the water boils, add the chicken and all the marinade ingredients. Bring to a boil. Lower the heat to a simmer. Cover and cook for 20 minutes. Give the stew a stir and cook, uncovered, for 10 minutes more, to thicken the sauce.
- While the stew is simmering, get your rice cooking.
- Remove stew from heat and immediately add green onion tops and spinach to the pot. Stir and toss until the spinach has wilted from the heat of the stew.
- Divide the stew among shallow bowls. Sprinkle with sesame seeds. Serve with rice.
Nutrition Facts : Calories 332 calories, Sugar 5 g, Sodium 718.5 mg, Fat 14.2 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 11.2 g, Fiber 2.6 g, Protein 39.3 g, Cholesterol 170.5 mg
KOREAN-INSPIRED POPCORN CHICKEN
Make and share this Korean-Inspired Popcorn Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chicken:.
- Preheat canola oil in a heavy bottomed pot to 350 degrees.
- Combine chicken and rice wine vinegar in a large bowl. Allow to marinate for 15 minutes.
- In a shallow baking dish or bowl whisk together cornstarch, salt and pepper. Working in batches dredge the marinated chicken in the cornstarch mixture. Fry chicken in batches for 4-5 minutes until lightly browned and fully cooked. Allow the oil to come up to temperature between frying. Remove to a paper towel lined plate. Season with salt.
- Sauce:.
- Combine all ingredients in a large saute pan over medium high heat. Allow the mixture to come to a boil then reduce heat to medium low until the sauce thickens, about 5 minutes. Add the cooked chicken to the sauce and toss to coat. Garnish with toasted sesame seeds and sliced scallions.
Nutrition Facts : Calories 699.1, Fat 48.9, SaturatedFat 7.5, Cholesterol 85, Sodium 918.8, Carbohydrate 42.1, Fiber 0.9, Sugar 11.3, Protein 22.3
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- Using a heavy bottomed pot or Dutch oven, lay the chicken thigh meat in one layer on the bottom of the pot. Scatter the onions and mushrooms evenly over the chicken. Using a separate medium sized bowl, whisk together the chicken stock, gochujang, coconut sugar, soy sauce, and garlic.
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