Main ingredients 🥩
chickenminced garlicsoy saucemirinred pepper powderoyster saucegochujangpotatooniongreen onion
Jung Ho-young's Chicken Stew
Chef Jung Ho-young's ultra-simple chicken stew, where chicken is first sautéed with soy sauce to deeply season the meat, then combined with golden ratio seasoning and vegetables for a quick 15-minute finish.
🙋 Recommended for
- ⭐ Those who want to make delicious chicken stew quickly without time to marinate or age the seasoning
- ⭐ People looking for a recipe that keeps chicken breast tender and fully infused with flavor
- ⭐ Fans of thick, spicy-sweet broth who enjoy scooping it over rice or pairing it with drinks
Ingredients needed 🛒3 servings
- chicken 1 whole
- vegetable oil a little
- minced garlic 1 tablespoon full
- soy sauce 6 tablespoons
- water 300ml
- sugar 4 tablespoons
- mirin 3 tablespoons
- red pepper powder 4 tablespoons
- oyster sauce 2 tablespoons
- gochujang 3 tablespoons
- potato 1~2 pieces
- onion 1/2 piece
- green onion 1 stalk
- black pepper 1 tablespoon
- green chili to taste
Recipe 🍳
- Rinse the chicken thoroughly under water to remove blood, then cut the potato, onion, and green onion into large pieces.
- Heat a small amount of vegetable oil in a wok, then add the prepared chicken.
- Add 1 tablespoon of minced garlic and 6 tablespoons of soy sauce, and sauté slowly until the sauce evenly coats the surface of the chicken.
- Once the chicken is well-coated, pour in 300ml of water, then add sugar, mirin, red pepper powder, oyster sauce, and gochujang one by one, stirring to blend the seasoning evenly.
- When the sauce begins to boil, add the prepped potato and onion and simmer together.
- Add 1 tablespoon of black pepper for extra spice, reduce heat to medium-low, and gently simmer for about 5 minutes until the broth reaches the desired consistency.
- Once the broth thickens and the potatoes are fully cooked through, add sliced green onion and simmer briefly to finish.
- Sauté the cleaned chicken with minced garlic and soy sauce in a pan until the surface is evenly seasoned.
- Add water and the sugar, mirin, red pepper powder, oyster sauce, and gochujang, then simmer briefly.
- Add potato, onion, and green onion in order, and gently cook over medium-low heat until the broth becomes thick and well-blended.
Cooking tips 💡
- When not marinating the chicken separately, sauté it first with soy sauce and garlic to ensure the seasoning penetrates deep into the meat.
- Use exactly 300ml of water to achieve the perfect consistency—this allows moisture released from vegetables and potato starch to blend perfectly.
- Simmer over medium-low heat instead of high heat to prevent the chicken from becoming tough and to keep even the breast meat tender.
- For enhanced flavor, refrigerate the finished chicken stew overnight and reheat the next day—it will be richer and more deeply seasoned.
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