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 imageOverjoyed to share my conversation in @usweekly with the remarkable Marcus Samuelsson @MarcusCooks. We dived deep into the essence of his cultural heritage at Hav & Mar, inspirations, and the memorable journey to opening his dream restaurant in Ethiopia. 

I’m a total carb queen, and the bread basket alone is worth the trip to @havandmar where the talented and beautiful Fariyal Abdullahi @fariyalabdul is at the helm. Their crispy injera bread is truly addictive, and their biscuits made from Ethiopian grain teff is the perfect texture to let a generous smear of salted butter melt into. Teff is an ancient grain– so it is good for you too!

Marcus has been part of NYC’s culinary scene for as long as I can remember. We first met when he volunteered to teach a class at Harvest Time in Harlem, a Slow Food in Schools project that I was running. And, we just finished filming a new project– so stay tuned for more details on that! Marcus is not only incredibly gifted, but also a true pleasure to hang out with– so fun, a ton of laughs, and full of kindness. 

And, as for what is New York’s best late night snack – Marcus’ vote goes to pizza! 🍕 Thank you @usweekly for capturing this conversation and to the fabulous team behind the scenes.

For more on our talk and Marcus’ exclusive Igrib Paloma cocktail recipe, check out usmagazine.com
Thank you @toryburch for my stellar outfit!
#JudyJoo #MarcusSamuelsson #USWeekly #ChefTalk #NYCDining #HavAndMar #EthiopianCuisine #SwedishHeritage #CocktailRecipe #CulinaryArts #FoodieConversation #ChefsOfInstagram #CulinaryExperience #NewYorkEats #FoodCulture #ChefInterview #Gastronomy #EpicureanLife #FoodAndDrink #Mixology #PizzaOrBagels #StyledByToryBurch #blackhistorymonth5 hours ago via Instagram
@judyjoochef Instagram profile imageRepost from @nytcooking
These crispy, chewy and sugary Korean street food treats known as Hotteok (Sweet Filled Pancakes) are good for the soul. The recipe from @judyjoochef, adapted by @priyakrishna, is at the link in bio. (Photo: @hellomydumpling, food styling: @monicapierini, prop styling: @paigehicksnyc)17 hours ago via Instagram
@judyjoochef Instagram profile imageSuch a fun afternoon The Orchard Room in the Conrad London indulging in their newly launched InfiniTEA with all you can booze Bollinger Champagne! 
I have not gone for a proper afternoon tea in ages! It was so fun to experience their “best of Britain” take on this luxurious afternoon tradition. Local produce shines through with Bramley apple cake, dandelion honey and cobnut delice, and rhubarb custard tarts. Delicate finger sandwiches showcase English Tunworth cheese, Lake District roast beef, and Sutton Hoo chicken. And, of course, my favorite— the Jersey butter scones are served warm nuzzled in a pillowy napkin with Cornish clotted cream and seasonal berry jam. Bliss! 
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@judyjoochef Instagram profile imageExcited to be featured among top chefs in this fun article @guardian on ambitious, delicious packed-lunch recipes! My Folded Korean Kimbap Sandwich offers a twist on traditional flavours, perfect for those on-the-go. 
Kimbap is a rice roll similar to Japanese sushi rolls, but in kimbap the ingredients are traditionally all cooked.  The rice also is usually seasoned with roasted sesame oil instead of vinegar. And, in this recipe, you don’t have to fuss around with rolling anything up, just simply fold it together. 
From this Korean recipe, to Indian spiced rolls, to the ultimate Italian sandwich, there’s a world of flavours waiting to transform your lunchtime routine. Dive into these chef-recommended dishes that promise to keep your meals interesting, affordable, and absolutely delectable. Check out the full feature for a dose of culinary inspiration! I love the diversity in this article…
What is your fave packed lunch? 


#PackedLunchRevolution #CulinaryCreativity #LunchtimeInspiration #chef #chefs #cook #cooking #cheflife #chefsofinstagram #foodart #foodblog #LondonEats #JudyJooEats #chef #chefs #cook #cooking #cheflife #foodgasm #foodie #foodiegram #foodielife #foodinspiration #foodlover #foodpassion #foodphotography #foodstagram2 days ago via Instagram