korean chicken stew

Name: Korean Chicken Stew
Prep time: 10 min
Cook time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 1/4 cup(s) soy sauce; 2 tablespoon(s) Mirin; 1 tablespoon(s) Gochujang paste; 1 tablespoon(s) Korean chili powder; 1/2 cup(s) brown sugar; 1 pound(s) boneless chicken thighs cut into bite size pieces; 8 ounce(s) shiitake mushroom stemmed and sliced; 2 large Yukon Gold Potatoes peeled and cut into small chunks; 4 scallions chopped white and dark green parts separated.; 4 clove(s) garlic minced; 6 ounce(s) cellophane noodles; black sesame seeds for garnish

1 Pinch 1 Photo

barbara lentz

beulah, MI

Updated on Nov 2, 2025

This recipe is unique with the potatoes and the cellophane noodles. It is spicy, sweet, salty and delicious.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 2 serving(s)

Ingredients

1/4 cup soy sauce
2 tablespoons Mirin
1 tablespoon Gochujang paste
1 tablespoon Korean chili powder
1/2 cup brown sugar
1 pound boneless chicken thighs cut into bite size pieces
8 ounces shiitake mushroom stemmed and sliced
2 large Yukon Gold Potatoes peeled and cut into small chunks
4 scallions chopped white and dark green parts separated.
4 cloves garlic minced
6 ounces cellophane noodles
black sesame seeds for garnish

How To Make korean chicken stew

Step 1

In a large pot add all the ingredients except dark green parts of the scallion, noodles, and black sesame seeds. Bring to a boil and reduce to a simmer and simmer 20 minutes

Step 2

Meanwhile add the noodles to a pan of water and cook until they have softened. Drain and cut into smaller lengths.
Step 3

The last 5 minutes add the noodles and dark green parts of the scallions. Ladle into bowls and sprinkle with the black sesame seeds.
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