Korean Spicy Chicken Stew

It is Lunar New Year, and the weather is cold / freezing rain. A nice day for New York in January, but I really am a Texas Summer type of guy.

Enter the Stew, but not just any stew, a spicy chicken stew with an asian flair.

As my wife as started talking about “Blue Zones”, and “Blue Zone” recipes, I’ve made a couple of side trips into an Asian Market near my office and found some glorious ingredients.

How interesting is this place? I’ve missed buses and trains because I’ve spent too long lusting after some new found spice, condiment, or ingredient. (The fresh udon noodles will distract me every time)

Doenjang (된장; “thick sauce”) or soybean paste is a type of fermented bean paste made entirely of soybean and brine. It is also a byproduct of soup soy sauce production

Gochujang  from Korean: 고추장; gochu-jang, ) or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt.

Korean Spicy Stew

Just for Lunar New Year, and the cold to freezing rain, a hearty, spicy, stew with an asian flair
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Main Course
Cuisine Chinese, Korean
Servings 6 Servings
Calories 3161 kcal


  • Slow Cooker / Insta Pot



  • 2 lb Chicken Thighs I used boneless, skinless here
  • 1 cup Kimchi with juice
  • 1 ea Onion Peeled, Chunked
  • 2 ea Carrots Peeled, Chunked
  • 8 oz Baby potatoes Scrubbed, halved
  • 5 ea garlic cloves Peled minced
  • 2 inch Ginger root peeled, minced
  • 4 oz Mushrooms Washed, quartered
  • 2 ea Jalapeno Pepper Just a little added heat
  • 1 pkg Extra firm tofu Drained, Sliced, and pressed
  • 2-4 slices Bacon diced


  • 2 tbsp Red Chili Paste Gochujang, to be authentic
  • 2 tbsp Miso paste Doenjang, to be authentic
  • 2 tbsp Sesame oil Toasted is best
  • 1/2 tbsp Honey
  • 2 cups Chicken Stock To cover


  • Select saute function on instapot, when hot add minced bacon and render
  • While bacon is rendering, season chicken with salt and pepper
  • When bacon is rendered, remove and reserve
  • Add chicken to brown, ~ 5 minutes per side
  • remove chicken and reserve
  • add mushrooms and brown, ~ 5 minutes per side
  • Cube tofu to 1/2", add pot and saute ~ 5 minutes, stirring frequently
  • Add kimchi and saute, 3 minutes
  • add chili paste, miso paste, sesame oil, giner, garlic, jalapeno's
    Saute and stirring to coat all with sauce
  • add rest of vegetables, chicken, bacon, and rest of sauce, excluding chicken stock
  • add just enough stock to cover, stir well, and make sure all are submerged
  • set instaport to slow cook on high, 4 hours. Cover.


Serve with rice.
Side with sliced peppers, scallions, and sriracha 
Top with a sunny side up egg.


Calories: 3161kcalCarbohydrates: 102gProtein: 208gFat: 212gSaturated Fat: 54gCholesterol: 932mgSodium: 3223mgPotassium: 4624mgFiber: 9gSugar: 30gVitamin A: 1105IUVitamin C: 57mgCalcium: 256mgIron: 15mg
Keyword Chicken, Kimchi, Spicy, Stew
Tried this recipe?Let us know how it was!

  Filed under: Asian, Cultural-Misappropriation, InstaPot, Stew, Winter

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