Korean Soju Chicken Stew


700g skinless but bone-in chicken drumstick

390g potatoes (peeled and cut into chunks)

210g carrot (peeled and cut into chunks)

2 medium onion (peeled and quartered)

1 bottle x 350ml soju (reserved ¼ cup to be added later)

2 tbsp cooking oil

2 cups water


1-inch young ginger

1 clove garlic

1 shallot

¼ cup light soy sauce

3 tbsp mirin

3 tbsp light brown sugar

1/3 tsp ground black pepper

1 ½ tbsp extra virgin sesame oil


½ tsp salt

¼ tsp ground white pepper


1 stalk spring onion (sliced diagonally)

Preparation Instructions:

  1. Use a food processor to blend all the marinade ingredients until well combined.
  2. Marinate the chicken drumstick with the marinade for 30 minutes.
  3. Heat up a pot with 2 tbsp of cooking oil. Add in marinated chicken drumstick. Cook until lightly brown on all sides.
  4. Add in the remaining marinade, potatoes, carrot, onion, water and soju. Bring to a boil. Covered and turn heat to low and continue to simmer for 40 minutes until all ingredients are cooked to tender.
  5. Season with salt and ground white pepper.
  6. Turn off heat.
  7. Add in the remaining ¼ cup of soju and stir to combine.
  8. Dish out and garnish with sliced spring onion.
  9. Serve hot with rice or noodles.


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