Korean · Dinner
Spicy Braised Chicken Stew (Gluten-Free)
Bone-in chicken thighs braise in a gochujang-spiked broth with potato, daikon, onion, and scallion until the sauce turns glossy and clings to the meat. Tamari replaces soy sauce for a gluten-free base while gochugaru and garlic keep the heat honest. Served over steamed rice with sesame seeds scattered on top.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
572Calories
45.2gProtein
23.8gFat
45.5gCarbs
9.8gSugar
5.1gFiber
1548mgSodium
247mgChol
6.4gSat Fat
1082mgPotassium
74mgCalcium
3.2mgIron
0.7mcgVitamin B12
22mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cut the chicken thigh into 2–3 pieces through the bone, chop the potato and daikon into 1.5-inch chunks, slice the onion, and mince the garlic and ginger.
2
Bloom
In a small bowl, stir the gochujang, gochugaru, garlic, ginger, tamari, and sugar with 2 tablespoons of the chicken stock into a smooth paste.
3
Sear
Heat the sesame oil in a heavy pot over medium-high heat and sear the chicken skin-side down for 3–4 minutes until the skin turns golden brown.
4
Braise
Add the potato, daikon, onion, and gochujang paste to the pot, pour in the remaining chicken stock, stir to coat everything, and bring to a boil.
5
Reduce
Cover and simmer over medium-low heat 25 minutes until the chicken is tender. Uncover, simmer 5–7 minutes over medium heat until the sauce clings glossy to the chicken, stirring occasionally. Add scallion in the last 2 minutes.
6
Plate
Spoon the chicken and vegetables into a bowl with the cooked rice alongside, ladle the sauce over the top, and scatter the sesame seeds on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh
- 22 small potato (240g)
- 2/3 cup2/3 cup daikon (120g)
- 11 onion
- 44 scallions
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp tamari
- 2 tsp2 tsp sesame oil
- 1 1/2 cup360ml low-sodium chicken stock
- 1 tsp1 tsp sugar-white
- 2 tsp2 tsp sesame seeds, for garnish
- 1 cup180g cooked white rice, to serve
