Gochujang chicken stew


Serve 4-6

  • 750g (about 6 pieces) chicken thighs, cut into 3rds


  • 1Tbsp (15g) minced ginger
  • 1 Tbsp (15g) minced garlic
  • 1 Tbsp (15g) lemon juice
  • 150g full fat Greek yogurt
  • 1 Tbsp sesame oil
  • 1 Tbsp (7g) Korean chilli flake (gochugaru)
  • 60g gochujang

For gochujang tikka:

  • 70-80ml rape seed oil
  • 250g white onion, peeled and roughly chopped
  • 1 Tbsp ginger, grated
  • 1 Tbsp garlic, grated
  • 2 tsp gochugaru
  • 150g tomato passata
  • 3 Tbsp (60g) gochujang
  • 3 Tbsp (43g) soy sauce
  • 2 Tbsp (36g) doenjang
  • 50ml double cream
  • 1 Tbsp honey (optional to taste)
  • Chicken stock as needed
  • 50g salted butter
  • salt to taste


  • 120g leek, cut into 0.5cm thick slices
  • 320g potatoes, cut into cubes
  • 130g carrots, cut on an angle into 1 cm (1⁄2 in) slices
  • 150g mushrooms
  • 1 red chilli, thinly sliced on an angle
  • 1 green chilli, thinly sliced on an angle


Preheat the oven to 180°C

For the chicken:

Combine and mix the marinade ingredients and pour over the chicken until fully coated, rubbing all over thoroughly. Set aside and allow to marinate for at least 20 minutes. Once marinated, line a tray with foil and spread out the chicken evenly, ensuring no marinade is left in the bowl. Bake for 12 minutes at 180°C.

Gochujang tikka sauce:

Chop the onion finely or chuck it in a food processor and blitz until small pieces. Place the chopped onions into a heavy bottomed Dutch oven or heavy bottomed pot. Fry the onions with a sprinkling of sea salt, until lightly golden brown and caramelized over medium high heat, about 5-6 minutes. Add the garlic and ginger, sauté until softened, about 3 minutes.

Now add gochugaru and cook for 4-5 minutes, while stirring occasionally. Pour in a splash of chicken stock as necessary to prevent burning. Sauté the spices until fragrant. Next add the tomato passata. Let it simmer for 10-15 minutes until the sauce thickens and becomes a deep red colour. Add gochujang, soy sauce and doenjang. Cook for another 2 minutes while stirring.

Once the chicken has finished cooking, tip it and all its juices into the pot. Add the vegetables, the cream and butter and taste. You can add a Tbsp of honey if the tomatoes taste too sour. Stir the sauce frequently, and cook for an additional 10 minutes until the sauce is thick and bubbling and all the vegetables are cooked. Add more chicken stock to the sauce if it needs to thin out, as necessary.

Serve immediately.

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@judyjoochef Instagram profile imageCooking at Tottenham H-Club again for the VIP season ticket holders!  Super fun and challenging— basically serving 500 people in about 90 mins.  Love it! 
And we are spreading the love Korean flavors to the Premier League! 
We served up Korean fried prawns, yuzu cured salmon, doenjang butter garlic knots, truffle jap chae noodles, bulgogi skewers, kalbi steak with kimchi béarnaise, green tea cheesecake, chocolate lava cake with soy sauce caramel, vegan donuts, and more…
Such a fun time with the team of chefs there under the illustrious Mark Reynold’s reign @regionallondonchef.
And, what a game… Tottenham always keeps us on our toes.  They won it in the end, woohoo!! 
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@judyjoochef Instagram profile imageThe Jongga Flavourverse pop-up is officially OPEN, and we couldn’t be more thrilled! 🎉 Head down to The Stables in Covent Garden to get your hands on our exclusive Jongga Kimchi dishes, including the Jongga Kimchi fried rice and Jongga Kimchi mac ‘n’ cheese noodles. Trust us, you won’t want to miss this! 🔥

And remember, the Kimchi fun doesn’t stop here. Mark your diaries for September 25th - October 14th to visit Seoul Bird Canary Wharf and indulge in the above dishes AND our K-Stack Chicken Burger, now featuring a spicy Jongga Kimchi twist! 🍔

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@judyjoochef Instagram profile imageThrilled to be spotlighted in @Sheerluxe where I delve into the items that have become staples in my kitchen and dining rituals.

I’ve always believed in using quality ingredients, which is why the Isle of Wight tomatoes @iowtomatoes and Jazz apples @jazzappleuk are go-tos for me. For those plant-based moments, @Pulmuone’s tofu and @protempehuk never fail to impress.  And, of course I always have some kimchi in my fridge.  When I do not have time to make my own I will grab a jar of Jongga Kimchi @jongga.official.

The magic, sometimes, is in the seasoning. A splash of Greek and Italian extra virgin olive oil, especially the Manayi @manayioliveoil organic Cypriot olive oil, a sprinkle of @MaldonSalt sea salt crystals, or a dab of Moutarde de Meaux Pommery mustard can transform a dish @MoutardeMeauxPommery.  And, don’t forget the hot sauce– I am known to slather @Tabasco on everything! 

Drink-wise, I enjoy a good green tea, matcha, or Kacchi’s turmeric powder sachet to make Jamu! @kacchilondon
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My snacking favorites – Subarashii Kudamono dried Asian pears @SubarashiiKudamono, macadamia nuts from Carpo @carpoworld, Torres Black Truffle potato chips @PatataFritasTorres potato, and the addictive @TheSkinnyPop popcorn.

For frozen treats 😍 @LittleMoonsMochi – I’m hooked on the coconut ones, @Bibigo for the best dumplings, and @HackneyGelato – I like their Clotted Cream and Strawberry flavor.

London’s culinary scene is vast, but these have truly found a place in my heart and kitchen. Dive deeper into the feature on @Sheerluxe for more details. (link in my bio!)

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@judyjoochef Instagram profile imageHad an incredible chat over at @Vassar, diving into how our meals often come with stories we’d never expect. 🍽️ 

Ever wonder about the journey of Spam in Korea? It’s a tale of war, luxury, and cultural transformation. Each bite carries a narrative, and it’s amazing how food can connect histories and cultures. 

Shoutout to @MrWesleyDixon for hosting and letting me share these culinary tales. 

Dive into our chat and more at #ConversationsAtTheSaltLine. 🌎
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