One-Pot Spicy Korean Chicken Stew with Gochujang

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Korean stew featuring tender chicken simmered in a spicy, flavorful gochujang broth with vegetables. This Korean-inspired chicken recipe, ready in about 50 minutes, pairs boneless chicken thighs, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 35 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

1 lb boneless chicken thighs
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
4 garlic cloves, minced
1 tbsp ginger, minced
1 medium onion, sliced
1 large carrot, cut into 1/2-inch rounds
1 cup daikon radish, peeled and cubed
2 scallions, chopped
3 cups water
1 tbsp sesame oil
1 tsp toasted sesame seeds
1 tbsp vegetable oil
1 tsp sugar

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large pot over medium-high heat. Add 1 lb boneless chicken thighs cut into bite-sized pieces and sear for 4-5 minutes until lightly browned on all sides.
Step 2: Stir in 4 minced garlic cloves and 1 tbsp minced ginger, cooking for 1 minute until fragrant.
Step 3: Add 3 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sugar, stirring to coat the chicken evenly.
Step 4: Pour in 3 cups water, then add 1 sliced medium onion, 1 large carrot cut into 1/2-inch rounds, and 1 cup cubed daikon radish. Bring to a boil.
Step 5: Reduce heat to medium-low and simmer uncovered for 25 minutes until vegetables are tender and chicken is cooked through.
Step 6: Stir in 1 tbsp sesame oil and 2 chopped scallions, then sprinkle 1 tsp toasted sesame seeds on top before serving.