Fowl Play: The Spud Awakens

Korean Chicken and Potato Stew (Gamjatang) with Whole Chicken, simmered for a spicy, hearty dinner

1 hour 45 minutes
Serves 4
DinnerKorean
Herb's take

Gamjatang is Korean comfort food at its finest, but here we turn tradition on its head by using a whole chicken for maximum flavor and drama. Along the way, you'll learn why long simmering builds soul-soothing broth and how potatoes thicken it without a drop of cream.

Ingredients

Yield
4

Instructions

  1. 01
    Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces on all sides in batches, about 3 minutes per side. Transfer to a plate.
  2. 02
    Add onion, garlic, and ginger to the pot and cook, stirring, until softened, about 4 minutes.
  3. 03
    Stir in gochugaru, doenjang, and gochujang. Cook for 1 minute until fragrant.
  4. 04
    Return the chicken to the pot. Pour in 8 cups water and bring to a boil, scraping up browned bits from the bottom.
  5. 05
    Reduce heat to a gentle simmer. Skim off any foam. Cover and simmer for 30 minutes.
  6. 06
    Add potatoes, mushrooms, soy sauce, and fish sauce. Continue simmering, uncovered, for 40 minutes until chicken is very tender and potatoes are nearly falling apart.
  7. 07
    Add napa cabbage and half the scallions. Simmer 10 minutes more.
  8. 08
    Stir in sesame oil, black pepper, and perilla leaves. Simmer 2 minutes.
  9. 09
    Taste broth and adjust salt and seasoning as needed. Remove from heat.
  10. 10
    Ladle stew into bowls, making sure each gets a piece of chicken, plenty of potatoes, and veggies. Garnish with remaining scallions. Serve piping hot with rice or crusty bread if desired.

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Fowl Play: The Spud Awakens | Cook with Herb