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Spicy Korean Chicken Stew

MY KOREAN KITCHEN
17Ingredients
45Minutes
420Calories
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Ingredients

US|METRIC
  • 1 kilogram chicken (2.2 pounds, I used a mix of chicken drumsticks and thigh fillets, cut into medium sized chunks)
  • 1 cup water
  • 2 potatoes (450g / 1 pound, cut into medium pieces)
  • 1 carrot (150g / 5.3 ounces, cut into medium pieces)
  • 1 onion (190g / 6.7 ounces, cut into medium pieces)
  • 3 leaves (perilla, thinly sliced)
  • 1 stalk green onion (20g / 0.7 ounces, thinly sliced)
  • 1 teaspoon roasted sesame seeds
  • 3 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons gochugaru (Korean chili flakes)
  • 2 tablespoons rice wine
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar (I used raw sugar)
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • 3 ground black pepper (sprinkles)
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    NutritionView More

    420Calories
    Sodium29% DV700mg
    Fat14% DV9g
    Protein106% DV54g
    Carbs10% DV29g
    Fiber20% DV5g
    Calories420Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat3g15%
    Trans Fat
    Cholesterol165mg55%
    Sodium700mg29%
    Potassium1240mg35%
    Protein54g106%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate29g10%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A80%
    Vitamin C50%
    Calcium8%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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