Korean · Dinner
Spicy Braised Chicken Stew (Low-Calorie)
Bone-in chicken thigh braised with gochujang and gochugaru in a light reduced broth with garlic, ginger, daikon, zucchini and onion. Skin removed and minimal oil keep the stew genuinely lighter while the sauce stays deeply savory and mildly sweet, served ladled into a bowl and scattered with scallion.
$4
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
372Calories
38.4gProtein
15.6gFat
16.8gCarbs
9.1gSugar
2.9gFiber
1156mgSodium
174mgChol
4.1gSat Fat
840mgPotassium
62mgCalcium
2.6mgIron
0.5mcgVitamin B12
22mgVitamin C
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat and remove skin from chicken thigh; cut into 2–3 pieces through bone. Mince garlic and ginger; cut daikon, zucchini and onion into chunks; slice scallion.
2
Bloom
Stir gochujang, gochugaru, garlic and ginger together in a small bowl with 2 tablespoons chicken stock until smooth and loose.
3
Sear
Heat sesame oil in a heavy pot over medium-high heat and sear chicken pieces 2 minutes per side until lightly browned but not cooked through.
4
Braise
Pour in remaining stock, soy sauce, sugar and gochujang paste; add daikon and onion. Bring to boil, cover, reduce to low and simmer 20 minutes until chicken is tender.
5
Reduce
Uncover, add zucchini and simmer over medium heat 8 minutes, stirring occasionally, until sauce clings rather than pools thin.
6
Plate
Ladle chicken and vegetables into a bowl; spoon sauce over top and scatter with scallion and black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g skinless bone-in chicken thigh
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 5.2 oz150g daikon
- 5.2 oz150g zucchini
- 11 onion
- 22 scallion
- 1 cup240ml chicken stock
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sugar-white
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp black-pepper
