Korean Spicy Chicken Stew Recipe

Korean Spicy Chicken Stew


  • 1 whole chicken (get pre-sliced ones from Perdue)
  • 2  medium size potatoes
  • 1/2 large onion
  • 3 long hot green pepper (use 2 if you're suffering from GERD)
  • 1 scallion
  • 1/3 carrot or use 7 baby carrots

For Sauce:

  • 2 tbs Korean red pepper power (get it from local Asian grocery or Hmart.com)
  • 1 tbs maltose syrup
  • 2 tbs minced garlic
  • 2 cups water
  • 3 tbs soy sauce


How to make Korean Spicy Chicken Stew

  1. Wash the chicken and put them into a pot about 12 inch depth)
  2. Prep potatoes, onion, hot pepper, scallion, and carrot into bite size. (pref. 2 * 2)
  3. Get a medium size bowl and mix all of the sauce ingredients. (no lump !!!)
  4. Then place 2 + 3 into 1 and stir them well
  5. Place the pot on a stove in medium heat setting
  6. When it starts to boil then cover and  reduce heat to simmer for about 20-30 mins. (stirring occasionally)
  7. Serve with a glass of Chianti ( or you can try korean so-ju)
  • foodhaven
    foodhaven says

    this thing is makin me drool... question, how spicy is this?

  • kittygal
    kittygal says

    it depends, but number wise 7 out 10?

  • hawaii416
    hawaii416 says

    This is good for how many people?

  • kittygal
    kittygal says

    this should be good enough for 3 ^^

  • foodhaven
    foodhaven says

    what's maltose syrup in korean?

  • kittygal
    kittygal says

    it's called mul-yut this site won't let me type in korean... you can email me at mintyice@msn.com, if you want to know the word in korean.

  • chun44u
    chun44u says

    dak do ri tang? yum!

  • kittygal
    kittygal says

    yup, i m trying to make mae um tang for while... can't get the sauce right... help!!! ^^

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