Korean · Dinner
Spicy Braised Chicken Stew (High-Protein)
A Korean-style gochujang-braised chicken thigh stew simmered with potato, daikon, silken tofu, and a soft-boiled egg. Thick, spicy-savory sauce built on gochujang and gochugaru, finished with scallion and sesame oil, served hot over rice.
$6
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
682Calories
58.3gProtein
33.4gFat
33.6gCarbs
9.8gSugar
6.2gFiber
1785mgSodium
565mgChol
9.1gSat Fat
1420mgPotassium
190mgCalcium
5.4mgIron
1.8mcgVitamin B12
22mgVitamin C
spice-route
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Cut chicken thigh, potato, and daikon into bite-sized chunks. Mince garlic and ginger, then mix with gochujang, gochugaru, soy sauce, and sugar.
2
Sear
Heat a heavy pot over medium-high with sesame oil and brown chicken pieces skin-side down for 3 minutes until golden at the edges.
3
Bloom
Stir the spice paste into the pot over medium heat for 1 minute until the raw chili smell fades and paste darkens.
4
Braise
Pour in chicken stock, add potato and daikon, cover, and simmer over medium-low for 25 minutes until potato is fork-tender and sauce thickens.
5
Finish
Slide tofu slabs and halved egg into the pot and simmer uncovered over low heat for 5 minutes until heated through.
6
Plate
Ladle stew into a deep bowl and scatter sliced scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g, bone-in chicken thigh, skin removed
- 7 oz200g silken tofu, cut into thick slabs
- 22 eggs, soft-boiled and peeled
- 7 oz200g, about half a small potato
- 4 oz110g daikon
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp black pepper
