Ingredients with Measurements:
- 1 lb chicken thighs, bone-in
- 2 medium-sized potatoes, peeled and cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 green onions, chopped
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp gochugaru (Korean chili flakes)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- 6 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
Step-by-step instructions:
1. In a large pot or Dutch oven, heat sesame oil over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes.
2. Add chopped onion, minced garlic, and chopped green onions to the pot. Cook until the onions are translucent, about 3 minutes.
3. Add cubed potatoes, gochujang, gochugaru, soy sauce, sugar, and water to the pot. Stir well to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
5. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for browning chicken, low heat for simmering stew
Serving size:
4-6 servings
Nutritional information:
Calories: 280
Fat: 10g
Carbohydrates: 22g
Protein: 25g
Sodium: 650mg
Sugar: 5g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or pork ribs.
- Gochujang and gochugaru can be substituted with other chili pastes and flakes.
- Potatoes can be substituted with sweet potatoes or carrots.
Variations:
- Add other vegetables such as zucchini or mushrooms.
- Use beef instead of chicken for a heartier stew.
- Add rice cakes or noodles for a more filling meal.
Tips and tricks:
- For a milder stew, reduce the amount of gochujang and gochugaru.
- To make the stew more flavorful, marinate the chicken in soy sauce and sesame oil for 30 minutes before cooking.
- Garnish with chopped cilantro or parsley for added freshness.
Storage instructions:
Store leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the stew in individual bowls with a side of rice.
Garnishes:
Chopped cilantro or parsley
Pairings:
Steamed rice, kimchi, and pickled vegetables
Suggested side dishes:
Steamed rice and a side of kimchi
Troubleshooting advice:
- If the stew is too spicy, add more water to dilute the heat.
- If the potatoes are not cooked through, simmer the stew for an additional 10-15 minutes.
Food safety advice:
Make sure the chicken is cooked through to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Gamjatang is a traditional Korean stew made with pork bones and potatoes. It originated in the city of Jeonju in the Jeolla province of South Korea.
Flavor profiles:
Savory, spicy, and slightly sweet
Serving suggestions:
Serve the stew hot with a side of steamed rice and pickled vegetables.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean