Gochujang Stew of Chicken and Beans

Gochujang Stew of Chicken and Beans

I made this sauce with ketchup and added gouchujang as a twist. Use any kind of beans you like.

Ingredients: 2 to 4 servings

Chicken (thigh or breast meat)
350 g
Beans (in brine)
1 cup - 200ml
◎ Ketchup
4 tablespoons
1 tablespoon
◎Consomme bouillon powder
1 teaspoon
1 teaspoon
Plain flour
1 tablespoon
Salt and pepper
To taste
Vegetable oil
To fry


1. Remove any sinews or excess fat from the chicken and cut into bite sizes. Cut the onion into thin wedges. Combine the ◎ ingredients.
2. Heat the oil in a frying pan. Coat the chicken with flour and fry over medium heat.
3. After the chicken turns golden brown, add the onion and fry.
4. When the onion has wilted, pour in 100 ml of water (not listed) and add the beans. Simmer for about 10 minutes. Taste and season with salt and pepper. Turn off the heat.
5. Transfer to a serving dish. Garnish with chopped green vegetables such as scallions (not listed) to your liking.

Story Behind this Recipe

Gochujang is fairly spicy but with a flavor. I wanted to use gochujang in recipes other than Asian dishes.