This super spicy chicken stew is one of my favorite cold weather recipes! Disclaimer: I am not Korean, and I’m pretty sure this recipe isn’t traditionally made in a slow cooker, but I found a slow cooker recipe for it on the NYT cooking site. It’s pretty simple (as long as you have access to some basic Asian cooking ingredients):
1 pound potatoes, cut into 1 inch pieces 1 pound carrots, cut into 1 inch pieces 2-3 pounds chicken (I prefer thighs for this, and for ease I usually get boneless thighs and cut them into 1-ish inch pieces) 1 yellow onion, large dice 1/4 cup soy sauce 1/2 cup gochujang (this is essential!) 2 tbsp minced ginger 10ish cloves garlic, smashed and roughly chopped 2 tbsp sugar 2 tsp sesame oil 2-3 tbsp gochugaru if you got it
Put all that in the slow cooker and cook on high for 4-5 hours, or until the potatoes and carrots are tender. Serve over white rice and top with sliced green onion!
3 Comments
This super spicy chicken stew is one of my favorite cold weather recipes! Disclaimer: I am not Korean, and I’m pretty sure this recipe isn’t traditionally made in a slow cooker, but I found a slow cooker recipe for it on the NYT cooking site. It’s pretty simple (as long as you have access to some basic Asian cooking ingredients):
1 pound potatoes, cut into 1 inch pieces
1 pound carrots, cut into 1 inch pieces
2-3 pounds chicken (I prefer thighs for this, and for ease I usually get boneless thighs and cut them into 1-ish inch pieces)
1 yellow onion, large dice
1/4 cup soy sauce
1/2 cup gochujang (this is essential!)
2 tbsp minced ginger
10ish cloves garlic, smashed and roughly chopped
2 tbsp sugar
2 tsp sesame oil
2-3 tbsp gochugaru if you got it
Put all that in the slow cooker and cook on high for 4-5 hours, or until the potatoes and carrots are tender. Serve over white rice and top with sliced green onion!
Looks lush! I will be trying this out today TY
Looks perfect on a cold night