Korean · Dinner
Spicy Chicken and Vegetable Hot Pot
Bone-in chicken thighs simmer in a gochujang-and-gochugaru broth with potato, zucchini, onion and scallion until the meat pulls easily from the bone. Garlic and ginger sharpen the base while soy sauce and sesame oil round the heat. Served hot in its own broth alongside steamed rice.
$5
15 minsPrep
35 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
518Calories
41.5gProtein
25.3gFat
32.4gCarbs
9.1gSugar
5.8gFiber
1540mgSodium
210mgChol
6.8gSat Fat
1220mgPotassium
72mgCalcium
3.6mgIron
0.8mcgVitamin B12
31mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
spice-route
hidden-gems
Instructions
1
Prep
Cut chicken thigh into 2 to 3 pieces through the bone; peel and chunk potato; slice zucchini, onion and scallions into 2-inch pieces; mince garlic and grate ginger.
2
Bloom
Combine gochujang, gochugaru, garlic, ginger, soy sauce, sugar and black pepper in a small bowl; stir into a thick paste.
3
Simmer
Place chicken in a medium pot, pour in chicken stock and spice paste. Bring to boil over high heat for 3 minutes until broth turns deep red.
4
Simmer
Add potato and onion; lower heat to medium and simmer uncovered for 20 minutes until potato is tender when pierced with a knife.
5
Simmer
Add zucchini and scallions; simmer over medium heat for 8 minutes until chicken pulls easily from bone and sesame oil finishes the broth.
6
Plate
Ladle chicken, vegetables and broth into a wide bowl and serve hot alongside steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 17 oz480g chicken thigh on the bone
- 22 small potato (260g)
- 11 small zucchini (160g)
- 11 onion (120g)
- 44 scallions
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 4 tbsp4 tbsp gochujang
- 2 tbsp2 tbsp gochugaru
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 cup480ml chicken stock
- 1 tsp1 tsp sugar-white
- 2 pinch2 pinch black pepper
