Ingredients
- 2 pounds chicken wings or chicken thighs
- 2 cups water
- 1 large onion, cut into large dice (about 2 cups)
- 1 large boiling potatoes (about 1 pound), peeled and cut into a large 2” dice
- 2 green onions, trimmed and minced
- 2 teaspoons toasted sesame oil
Marinade:
- ¼ cup soy sauce
- 12 cloves of garlic, minced
- ¼ cup gochujang hot pepper paste
- ¼ cup Korean hot pepper flakes (gochugaru)
- ¼ teaspoon ground black pepper
- 1 Tablespoon granulated sugar
Instructions
Make the marinade:
Combine the soy sauce, garlic, gochujang, hot pepper flakes, ground black pepper, and sugar in a large bowl and mix to combine. Add the chicken wings and mix well, coating the chicken with the marinade. Let the chicken sit for 15-30 minutes.
Cook the stew:
Place the chicken (including all of the marinade) in a large dutch oven and add the water, onions and potatoes. Bring the pot to a simmer over high heat and then lower the heat to medium, cover with a lid, and simmer for 40 minutes. Skim the surface of protein and scum as needed and occasionally turn the chicken so that they are cooking evenly.
Reduce the sauce:
Transfer the chicken and potatoes to a large deep platter. Turn the heat up to medium high and cook off some of the water to reduce the sauce, 3-5 minutes. Add the scallions and sesame and stir. Pour the sauce over the chicken and serve immediately.
Keywords: korean, spicy, stew, comfort food, winter, chicken