Korean style chicken and potato stew Recipe

By Monica
Difficulty: Easy | Total Time: 50 minutes |

This was a staple in my home when I was growing up. It’s delicious, satisfying and it’s really easy to make! Just put everything in and cook!

  • 8 Chicken thighs with bones (you can use skinless if you want)
  • 1/2 cup of good soy sauce- more to taste
  • 1/4 cup of Mirin
  • 4 garlic cloves, finely chopped
  • 2 ts of finely chopped ginger
  • 1 medium onion, medium chopped
  • 3-4 Tbs of honey or 3-4 Tbs of brown sugar (depends how sweet you want)
  • 2 medium Yukon gold potatoes, cut in half diagonally then 1/2 inch thickness
  • 2 medium carrots, about the same size of potato
  • 1/4 cup of toasted pine nuts (optional)
  • Peeled chestnuts (not water chestnut), (optional)
  1. In a large dutch oven, add everything except potatoes, carrots and pine nuts and cook over a medium heat for about 20-25 min. Stirring occasionally.
  2. Add potatoes, carrots and chestnuts, cook for another 10-15 min.
  3. When it’s done, sprinkle with toasted pine nuts and serve. You can serve this dish with a side of cooked rice.

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