You Can Meal Prep this Korean Chicken Stew in Under an Hour

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers heart-healthy fats.

rice wine

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar provides acidity with fewer calories.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: carrots

Sweet potatoes add nutrients and flavor.

Start by preparing your rice: wash 4.5 cups of rice until the water runs clear, fill it back up with water, and put it on the heat to cook.

Prepare all vegetables: cut 1 bunch of green onions into a small dice, 0.5 pounds of celery into a small or medium dice, and 0.5 pounds of carrots into a similar size as the celery.

Cube 1 pound of russet potatoes into a medium to large dice.

Season 2 pounds of boneless skinless chicken thighs lightly with salt and pepper.

Heat a large stock pot over medium to medium-high heat and add 1 tablespoon of oil.

Add the carrots, celery, green onions (whites), 2 tablespoons of minced ginger, and 1 tablespoon of minced garlic to the pot. Stir and allow to cook for a couple of minutes.

Add the cubed potatoes to the pot and stir everything together. Optionally, add a pinch of salt to encourage water release from the vegetables.

Make room in the pot and add another tablespoon of oil, then place the chicken thighs in the pot, trying to get them to touch the bottom.

Prepare the sauce in a small bowl: mix 1/4 cup soy sauce, 3 tablespoons gochujang, 1.5 tablespoons honey, and 1 tablespoon gochugaru.

Add the sauce to the pot, stirring to coat all components evenly.

Pour in 1.5 cups of chicken stock, ensuring the potatoes are covered. It's okay if the chicken is above the liquid.

Cover the pot with a lid, reduce the heat to medium-low, and let it simmer for about 20 minutes.

After 20 minutes, check the potatoes for softness with a fork. If soft, remove the chicken thighs from the pot and drain excess liquid.

Cut the chicken into small bite-sized pieces and return to the pot after thickening the stew if necessary.

If the stew is too watery, mix 1 tablespoon of corn starch with water to create a slurry and stir it into the pot until a curry-like consistency is achieved.

Taste the stew and adjust flavors with salt, pepper, or more gochugaru if desired.

Portion out 3/4 cup of cooked rice into six containers, then divide the stew evenly among them.

Garnish each container with the green onion greens before sealing them up for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens