Korean Chicken and Vegetable Stew
Korean, Poultry
Ingredients
1 tablespoon grapeseed or other neutral oil
1 medium yellow onion, chopped
3 medium carrots, peeled and sliced into ½-inch rounds
2 medium garlic cloves, finely chopped
2 tablespoons finely grated fresh ginger
3 tablespoons gochujang
3 tablespoons soy sauce, plus more as needed
1 tablespoon honey
3 pounds bone-in, skin-on chicken thighs, drumsticks or a combination, trimmed and patted dry
1½ pounds yukon gold potatoes, unpeeled, cut into 1-inch chunks
4 scallions, thinly sliced on the diagonal
Directions
In a large Dutch oven over medium-high, heat the oil until shimmering.
Add the onion and carrots, then cook, stirring occasionally, until the onion softens and begins to brown, 5 to 7 minutes.
Add the garlic and ginger; cook, stirring, until fragrant, 30 to 60 seconds.
Add 5 cups water and stir in the gochujang, soy sauce and honey.
Add the chicken and potatoes, then bring to a simmer.
Simmer, uncovered, until the potatoes are tender and a skewer inserted into the chicken meets no resistance, 25 to 30 minutes.
Off heat, taste and season with additional soy sauce.
Serve sprinkled with the scallions.