It was snowing in yesterday in here. I wanted to cook something hot with ingredient at home since I did not want to fo grocery shopping with this weather.
So I decided to cook gochujang chiken stew.
This stew is good for winter. Since I did not make spicy, my son was able to eat this dish.

Working Mom Cook Fusion - Blogged


Gochujang Chicken Stew
  • 1 lb chicken thigh cut into bite size
  • 2 cloves garlic grated
  • salt
  • pepper
  • 12 red small potatos
  • 1 onion chopped sliced
  • 3 Tablespoon mochi powder (glutinous flour)
  • sesame oil
  • 2.5 cup water
  • 2 Tablespoon gochujang
  • 1 Tablespoon brown rice syrup
  • 1 Tablespoon mirin
  • 1 cube chicken bouillon (if you use powder type, 1 teaspoon)
  1. marinate chicken with ingredients [A]
  2. Heat sesame oil in medium skillet on medium heat. cook chicken until lightly-browned in each side. set aside.
  3. Stir-fry potato and onion until soften onion. Turn off the heat for now.
  4. In the big pot add Chicken and cooked vegetable and mix well with mochi powder.
  5. Add water and simmer about 5 minutes and add all ingredients and continue cook about 10-15 minutes until potato cooked.