Spicy Korean Kimchi Chicken Stew – (Mukeunji Dakbokkeumtang)

 Spicy Kimchi Chicken Stew (Mukeunji Dakbokkeumtang) – No Added Water

Enjoy the flavors of authentic Korean home cooking with this spicy kimchi chicken stew (Mukeunji Dakbokkeumtang). Made with juicy chicken thighs, aged kimchi, potatoes, and carrots, this stew is rich, savory, and slightly sweet. Best of all, it’s made without adding water, letting the ingredients release natural juices for a concentrated, delicious broth.

Perfect for fans of Korean chicken stew, kimchi chicken recipes, and hearty comfort food.

Ingredients

Main Ingredients

• 800g boneless chicken thighs, skin-on

• 1/4 small head aged kimchi (mukeunji)

• 2 medium potatoes

• 2 small carrots

• 1 medium onion

• 2 green onions (scallions)

• 1–2 chili peppers (green or red), optional for garnish

• 1 tablespoon coarse salt

• A pinch of black pepper

• 1 tablespoon cooking oil

Sauce Ingredients

• 1 tablespoon Korean chili paste (gochujang)

• 4 tablespoons Korean chili powder (gochugaru)

• 3 tablespoons soy sauce

• 1 tablespoon minced garlic

• 4 tablespoons corn syrup or honey

• 4 tablespoons halal cooking wine substitute (or rice vinegar + sugar)

• 1 tablespoon sesame oil

• 1 tablespoon sugar

Tip: Adjust sauce ingredients based on your taste and the amount of vegetables used.

Preparation

1. Prepare the Chicken

1. Place chicken thighs in a large bowl and sprinkle with 1 tablespoon coarse salt. Mix well.

   

2. Let sit for 5–10 minutes to remove any odors.

3. Rinse lightly under water and pat dry with kitchen towels.

   

4. Cut into bite-sized pieces with kitchen scissors.

   

2. Prepare the Vegetables

• Potatoes: Cut in half, then into quarters. Trim corners to prevent breaking during cooking.

• Carrots: Cut into similar-sized pieces as potatoes.

• Onion: Slice into 6 wedges.

• Green onions: Cut into 2-inch (5cm) pieces.

Cooking Steps

3. Sear the Chicken

1. Preheat a pan over medium heat and add 1 tablespoon cooking oil.

2. Place chicken skin-side down and sear until golden. Flip and season lightly with black pepper.

   
   
   
   

3. Remove from heat and set aside.

4. Make the Sauce

Combine all sauce ingredients in a small bowl and mix well.

5. Assemble the Stew

1. Layer onion slices at the bottom of a medium pot.

   

2. Add seared chicken on top.

   

3. Surround chicken with carrots and potatoes.

   

4. Place green onions on top.

   

5. Cover and simmer on low heat for 10 minutes.

   
   

   

6. Add Sauce and Kimchi

1. After 10 minutes, stir gently to check natural juices.

   

2. Pour sauce over chicken and vegetables and mix until coated.

3. Place 1/4 head of aged kimchi on one side.

   

4. Simmer on low for 40 minutes, stirring occasionally after 20 minutes to prevent sticking.

7. Serve

• Garnish with sliced chili peppers for color and extra heat.

• Serve hot with steamed rice for a complete meal.

Tips for Perfect Spicy Kimchi Chicken Stew

• • No water needed: The stew develops rich flavor as chicken and vegetables release natural juices.

  • Adjust spice: Reduce chili powder or gochujang for a milder dish.

  • Check kimchi: Use halal-friendly kimchi if avoiding seafood-based additives.

  • Meal prep: This stew tastes even better the next day after flavors have melded.

  • ENJOY Spicy Korean Kimchi Chicken Stew! ✅

Spicy Korean Kimchi Chicken Stew – (Mukeunji Dakbokkeumtang)

 Experience the rich, savory flavors of Korean home cooking with this Mukeunji Dakbokkeumtang (Aged Kimchi Chicken Stew). This recipe uses juicy chicken thighs, aged kimchi, and a perfectly balanced spicy-sweet sauce. It’s made without adding water, which makes the flavors more concentrated and delicious.

Prep: 20 mins | Cook: 50 mins | Total: 1h 10 mins Servings: 4

INGREDIENTS

 

Main Ingredients

• 800g boneless chicken thighs, skin-on

• 1/4 small head aged kimchi (mukeunji)

• 2 medium potatoes, quartered

• 2 small carrots, cut like potatoes

• 1 medium onion, sliced into wedges

• 2 green onions, cut into 2-inch pieces

• 1–2 chili peppers, optional garnish

• 1 tbsp coarse salt

• Pinch of black pepper

• 1 tbsp cooking oil

Sauce Ingredients

• 1 tbsp Korean chili paste (gochujang)

• 4 tbsp Korean chili powder (gochugaru)

• 3 tbsp soy sauce

• 1 tbsp minced garlic

• 4 tbsp corn syrup or honey

• 4 tbsp halal cooking wine substitute (or rice vinegar + sugar)

• 1 tbsp sesame oil

• 1 tbsp sugar

INSTRUCTIONS

 

1. Prep the Chicken

1. Sprinkle chicken with salt and mix. Let sit 5–10 mins.

2. Rinse lightly, pat dry, and cut into bite-sized pieces.

2. Prep the Vegetables

• Potatoes: Cut into quarters, trim edges.

• Carrots: Cut like potatoes.

• Onion: Slice into 6 wedges.

• Green onions: Cut into 2-inch pieces.

3. Sear the Chicken

1. Heat oil in a pan over medium heat.

2. Place chicken skin-side down; sear until golden. Flip and season lightly with pepper.

3. Remove from pan and set aside.

4. Make the Sauce

Mix all sauce ingredients in a small bowl.

5. Assemble the Stew

1. Layer onion slices in a pot.

2. Add seared chicken on top.

3. Surround with carrots and potatoes.

4. Top with green onions.

5. Cover and simmer on low for 10 mins.

6. Add Sauce & Kimchi

1. Stir gently, then pour sauce over chicken & vegetables.

2. Place kimchi on one side.

3. Simmer on low for 40 mins, stirring occasionally after 20 mins.

7. Serve

• Garnish with sliced chili peppers if desired.

• Serve hot with steamed rice.

Tips

• No water needed—chicken & vegetables release natural juices for rich flavor.

• Reduce chili paste or powder for milder spice.

• Use halal-friendly kimchi to avoid fish additives.

• Best eaten fresh, but flavors improve the next day.

ENJOY Spicy Korean Kimchi Chicken Stew! ✅

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