Cooking a Korean meal can sometimes feel like a huge production. Alongside a warm bowl of rice, you have the "star" of the table (usually some type of soup, stew, marinated meat, or grilled fish) as well as multiple side dishes (a.k.a "banchan") of which kimchi is an absolute must. Of course, the banchans make their appearance all throughout the week, but the thought of preparing multiple dishes, requiring lots of bowls, pots, utensils, etc., is a bit daunting.
Source: Korean Bapsang
So on days when I crave Korean food but am too lazy to go out of my way, I resort to dishes like Korean Spicy Chicken and Potato stew, one of my and the Hungryman's favorites. It's basically a chicken and vegetable dish in spicy red sauce, and I'm perfectly content serving this alone alongside a bowl of rice.
While I normally cook it on the stovetop for several hours, time is of the essence more than ever these days. So when I came across Korean Bapsang's ingenious idea of using a slow-cooker, I just had to try it! BTW, if you haven't already, you must check out Ms. Hyosun's incredible blog, full of delicious, easy-t0-follow Korean recipes. I always ask my mom (who's hands down the best Korean cook I know..no bias here) to share her recipes w/me, but the woman never measures anything! (hmm...sounds like someone else I know) I would really like to put together "Mama Koo's Cookbook" and pass it down for generations to come. Hopefully that will happen...
Now onto the dish.. The night before, I prepped the chicken and veggies so that come morning, all that was left for me to do was pour the marinade over, mix thoroughly, and set the slow-cooker to do its thing...nice and slow. When I came home early that evening, the only thing I had to do was transfer to a large plate and scoop the rice.
While my sister (and I'm sure plenty of others) will throw a tantrum...I served it with brown rice. Apparently I didn't get the memo that white rice is the only viable option with this dish. The Hungryman is a staunch supporter of this view, but he's long given up hope in our kitchen. Brown rice reigns supreme here..along with purple rice...and sometimes w/beans.
The chicken was tender and luscious while the veggies were perfectly softened. They slid effortlessly onto my fork. Thanks, slow-cooker! While there was a good amount of liquid or sauce at the bottom to coat the ingredients, it wasn't enough for me to call this dish a "stew." No biggie. It made for a one satisfying, hearty meal, nonetheless. Hope you give this recipe a try!
Question:
What are your favorite slow-cooker recipes? I would love it if you would share them on my Facebook page! You can never have enough of them. 😉
Ingredients
- 1 pound chicken, breast or thighs
- 8 ounces of potatoes, cut into large chunks
- 2 large carrots, cut into large chunks
- 1 medium onion, cut into large chunks
Sauce
- 3 Tbs Korean chili flakes
- 2 Tbs Korean chili paste
- 4 Tbs low-sodium soy sauce
- 2 Tbs mirin
- 2 Tbs honey or corn syrup
- 1 Tbs sesame oil
- 4 garlic cloves minced
- toppings: sesame seeds, green onion
Instructions
- In a small bowl, combine all the sauce ingredients and mix well.
- Add prepared chicken and vegetables to crockpot. Stir in sauce and mix well until evenly incorporated.
- Cover and cook for 4 hours on low or 2 hours on high until the chicken is fully cooked. Once done, stir in chopped green onion. Top with sesame seeds and serve with rice.
Nutrition
Martin says
I really enjoyed this wonderfully simple yet very tasty recipe, and it still had a spicy kick even without adding the Korean chilli powder! Do you think it would work in an Instant Pot/pressure cooker? I use that far more than a slow cooker.
Min says
Sure! Refer to my Instant Pot Korean chicken and potatoes!
Emma says
Hi Min,
Came across this after enjoying your non-spicy version. How spicy is this? My toddler can handle some spice, but not sure if this would be way too much for him. Will it work just reducing the chilli amounts?
Min says
Hi! It is quite spicy so def reduce the amounts!
Kelsey says
Hello! Would it be okay to cook on low for longer than 4 hours? I want to throw this in before work and then have it be done by the time I'm off. I work an 8 hour day though :S
Min says
Sure! 6-8 hours should work. Just make sure to cut your potatoes a bit larger so they don't get all mushy!
Diana says
Hi Min, I have a slow cooker that can take up to 3.5qt and was wondering if its too small for this recipe? ps. I love the idea of mixing white and sweet potatoes together!
Min says
Hi Diana! Yes, the slow cooker is a bit small, so I'd advise you to half the recipe ;). Enjoy!