Korean-Style Chicken Stew with Mashed Potatoes Recipe

Introduction

This Korean-Style Chicken Stew is a comforting and flavorful dish that brings together spicy, tangy, and savory notes. Featuring tender chicken, kimchi, and a rich sauce, it’s perfect served over creamy mashed potatoes for a satisfying meal.

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 tbsp gochujang (adjust to taste for spice level)
• 1 tbsp sugar
• 3-4 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp gochugaru flakes
• 300 ml chicken stock
• 2 chicken breasts (thinly sliced)
• 1 tbsp all-purpose flour
• 1 tbsp sesame oil
• 10 g chives (finely sliced)
• 2 large potatoes (Maris Piper or Russet, chopped)
• 25 g salted butter
• 150 ml milk

Instructions

1. Step 1: Heat 1 tablespoon of vegetable oil in a deep pan or pot over medium heat. Add the onion, garlic, and ginger and fry for 2-3 minutes, stirring frequently, until fragrant but not browned.
2. Step 2: Add the aubergine and mushrooms to the pan and cook on medium-low heat, stirring often, for 5-10 minutes until softened.
3. Step 3: Stir in the kimchi, gochujang, sugar, soy sauce, rice wine vinegar, gochugaru flakes, and chicken stock. Bring the mixture to a boil, then lower the heat to a simmer for 10 minutes. Sprinkle the flour over the stew and stir well to thicken the sauce.
4. Step 4: Taste the stew and adjust seasoning with salt, pepper, or sugar as needed. Add the sliced chicken and let the stew simmer gently for 15 minutes until the chicken is cooked through.
5. Step 5: While the stew simmers, place the chopped potatoes in boiling water. Cook until fork-tender, then drain. Add butter and milk, and blend with a hand blender until smooth. Season with salt and pepper to taste.
6. Step 6: Serve the stew over the mashed potatoes. Garnish with finely sliced chives and, if desired, a drizzle of chili oil for extra heat. Enjoy your warming Korean-style chicken stew!

Tips & Variations

• Adjust the amount of gochujang and gochugaru to taste if you prefer a milder or spicier stew.
• Swap chicken breasts for thighs for a juicier texture.
• Serve over steamed rice or noodles as an alternative to mashed potatoes.
• Add extra vegetables like carrots or bell peppers for more color and nutrition.
• If you don’t have kimchi, substitute with fermented cabbage or a splash of vinegar for tanginess.

Storage

Store leftover stew and mashed potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. If the stew thickens too much after refrigeration, add a splash of water or stock when reheating to loosen the sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and tend to stay more tender and juicy during cooking. Just slice them thinly as you would the breasts for even cooking.

Is this stew very spicy?

The spice level depends on how much gochujang and gochugaru you use. Start with less if you prefer milder flavors and adjust to your taste as you cook.

Korean-Style Chicken Stew with Mashed Potatoes Recipe

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This Korean-Style Chicken Stew is a comforting and flavorful dish that combines tender chicken breasts with a rich and spicy broth infused with traditional Korean ingredients like kimchi, gochujang, and gochugaru. Served with creamy mashed potatoes, it offers a perfect balance of spice, umami, and heartiness perfect for a satisfying meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean

Ingredients

Scale 1x2x3x

Stew 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 tbsp gochujang (adjust to spice preference)
• 1 tbsp sugar
• 3–4 tbsp light soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp gochugaru flakes
• 300 ml chicken stock
• 2 chicken breasts (thinly sliced)
• 1 tbsp all-purpose flour
• 1 tbsp sesame oil

Mashed Potatoes

• 2 large potatoes (Maris Piper or Russet, chopped)
• 25 g salted butter
• 150 ml milk
• Salt and pepper to taste

Garnish

• 10 g chives (finely sliced)
• Optional: chilli oil

Instructions

1. Sauté Aromatics: Place a deep pan or pot on medium heat and drizzle with 1 tablespoon of vegetable oil. Once hot, add in the finely diced onion, minced garlic, and ginger. Fry for a couple of minutes, stirring frequently until the mixture is aromatic but not burnt. Add more oil if necessary.
2. Cook Vegetables: Add the chopped aubergines (or sliced if using small aubergines) and button mushrooms into the pan. Fry on medium-low heat, stirring frequently, for 5-10 minutes until vegetables are softened.
3. Add Flavors and Simmer: Stir in the kimchi, gochujang, sugar, light soy sauce, rice wine vinegar, gochugaru flakes, and chicken stock. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes. Sprinkle in 1 tablespoon of all-purpose flour and mix well to thicken the sauce.
4. Season and Add Chicken: Taste the stew and adjust with salt, pepper, or sugar as needed to balance flavors. Add the thinly sliced chicken breasts into the simmering stew and cook for 15 minutes until the chicken is fully cooked and tender.
5. Prepare Mashed Potatoes: While the stew simmers, boil the chopped potatoes in salted water until soft when pierced with a fork. Drain and return to the pot. Add the salted butter and milk, then blend with a hand blender until smooth and creamy. Season with salt and pepper to taste.
6. Serve: Divide the mashed potatoes between two bowls, then spoon the Korean-style chicken stew on top. Garnish with finely sliced chives and, if desired, drizzle with chili oil. Enjoy your warm, comforting meal!

Notes

• Adjust gochujang to suit your spice tolerance; less if you prefer milder flavors.
• Using russet or Maris Piper potatoes creates a creamier mash.
• If you want a thicker stew, you can add a little more flour or reduce the cooking liquid slightly.
• Gochugaru flakes add smoky heat but can be omitted if unavailable.
• For more richness, substitute some milk with cream in the mashed potatoes.
• Serve with steamed rice as an alternative to mashed potatoes for a different texture.

Keywords: Korean chicken stew, kimchi stew, gochujang chicken, spicy chicken stew, Korean comfort food, mashed potatoes, gochugaru, kimchi recipe