Name: This Man's Cook 1-Person Serving Chicken Stew
Cook time: 50 min
Total time: 50 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 whole chicken cut for stir-frying; milk (enough to fully submerge the chicken); 2 potatoes; 1 carrot; 1/3 onion; 1 green onion; 1 green chili pepper; 1 red chili pepper; 2 tablespoons gochujang; 5 teaspoons red pepper powder; 1 tablespoon minced garlic; 1/3 tablespoon minced ginger; 3 tablespoons soy sauce; 1 tablespoon plum syrup; 3 teaspoons sugar; 2 pinches black pepper; 200ml water

Modu Recipes

This Man's Cook 1-Person Serving Chicken Stew | 모두의 레시피

Ingredients needed 1 servings

1 whole chicken cut for stir-frying
milk (enough to fully submerge the chicken)
2 potatoes
1 carrot
1/3 onion
1 green onion
1 green chili pepper
1 red chili pepper
2 tablespoons gochujang
5 teaspoons red pepper powder
1 tablespoon minced garlic
1/3 tablespoon minced ginger
3 tablespoons soy sauce
1 tablespoon plum syrup
3 teaspoons sugar
2 pinches black pepper
200ml water

Recipe

Soak the cleaned chicken pieces in milk until fully submerged for 20 to 30 minutes to remove odor and tenderize the meat.
In a bowl, mix together 2 tablespoons gochujang, 5 teaspoons red pepper powder, 1 tablespoon minced garlic, 1/3 tablespoon minced ginger, 3 tablespoons soy sauce, 1 tablespoon plum syrup, 3 teaspoons sugar, and 2 pinches black pepper to make the seasoning paste.
Remove the chicken from the milk and gently shake off excess milk from the surface—do not rinse. Add the chicken directly to the seasoning mixture and toss well to coat evenly.
While the chicken absorbs the marinade, cut the potato and carrot into large chunks, rounding off the corners to prevent them from breaking during cooking.
Cut 1/3 of an onion, 1 green onion, and 1 each of green and red chili peppers into large pieces.
Add all prepared vegetables to the seasoned chicken and mix thoroughly so the seasoning coats everything evenly.
Transfer about two-thirds of the total mixture into a freezer-safe airtight container. Let it rest in the refrigerator overnight to mature, then divide and freeze for future use.
Place the remaining one-person portion of chicken and vegetables into a clay pot or small cooking pot.
Pour 200ml of water into the bowl used for mixing the seasoning to rinse out any leftover sauce, then add the rinsed liquid to the clay pot.
Turn on the heat, cover the pot, and simmer gently for 20 minutes, checking occasionally to ensure the broth doesn’t boil over.

Marinate chicken in milk to remove odor and tenderize, then mix with a spicy-sweet gochujang seasoning.
Cut potato and carrot into large pieces with rounded edges, then combine with the seasoned chicken and other vegetables.
Portion one serving into a clay pot, add 200ml of water from the rinsed seasoning bowl, cover, and cook for 20 minutes.

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