Mom’s Spicy Korean Chicken Stew

Korean-chicken-stew_thumbThis simple, hearty dish is traditional comfort food from the kitchen of Chef John Lee, our new instructor for our culinary arts training program, Cooking for Life. Your next rainy day go-to comes from our chef’s first favourite cook—his mom.






Chicken Stew (Dak Doritang)

Chicken thighs and legs, chopped 2 lbs
Large carrots, rough chop 4 each
Large potatoes, rough chop 6 each
Large onion, chopped 1 each
Spring onions, chopped 1/2 cup
Fresh garlic, chopped 2 cloves
Sesame oil 1 tsp.
Soy sauce 4 tsp.
Vegetable oil 2 tsp.
Dried Korean chili flakes 1 pinch
Salt to taste
Pepper to taste


Yield: 4 servings


  1. In a medium-sized pot, at high heat, add vegetable oil, onions, garlic and chicken. Stir ingredients until chicken lightly browns.
  2. Add carrots, potatoes, sesame oil, soy sauce and chili flakes.
  3. Reduce heat, cover and let simmer for 45 minutes.
  4. Season with salt and pepper and serve with steamed rice. Like all stews, it tastes even better the next day.


2 thoughts on “Mom’s Spicy Korean Chicken Stew

  1. What a great idea to publish recipes of different cultures.


  2. What a great idea to publish recipes from different cultures.


    Let’s keep helping others through Covenant House or your favorite charity.

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