Korean-style Coq au Vin

Ingredients

While the original Coq au Vin is traditionally made with red wine, this Korean adaptation replaces it with gochujang, a fermented chili paste that adds a spicy and tangy kick. Additionally, Korean ingredients such as soy sauce, garlic, and ginger are used to infuse the dish with rich umami flavors. We alse have the original recipe for Coq au vin, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons grated ginger 2 tablespoons grated ginger
• 3 tablespoons gochujang (Korean chili paste) 3 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons rice vinegar 2 tablespoons rice vinegar
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 cup (235ml) water 1 cup (235ml) water
• 2 carrots, sliced 2 carrots, sliced
• 10 small potatoes, halved 10 small potatoes, halved
• 8 shiitake mushrooms, sliced 8 shiitake mushrooms, sliced
• 2 green onions, chopped 2 green onions, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. 2.
   In the same pot, add the remaining 2 tablespoons of vegetable oil and sauté the onion, garlic, and ginger until fragrant.
3. 3.
   Stir in the gochujang, soy sauce, and rice vinegar, and cook for 2 minutes.
4. 4.
   Return the chicken to the pot and add the chicken broth and water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes.
5. 5.
   Add the carrots, potatoes, and shiitake mushrooms to the pot. Continue simmering for an additional 20 minutes, or until the chicken is cooked through and the vegetables are tender.
6. 6.
   Season with salt and pepper to taste. Garnish with chopped green onions before serving.

Treat your ingredients with care...

• Chicken — Make sure to brown the chicken pieces well before simmering to enhance the flavor and texture.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for a spicier stew or reduce for a milder version.
• Shiitake mushrooms — Soak dried shiitake mushrooms in warm water for 20 minutes before slicing and adding to the stew for a deeper umami flavor.

Tips & Tricks

• For an extra depth of flavor, marinate the chicken in a mixture of gochujang, soy sauce, and garlic for a few hours before cooking.
• Serve the Korean-style Coq au Vin with steamed rice or Korean glass noodles for a complete meal.
• If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the pot during the last few minutes of cooking.

Serving advice

Serve the Korean-style Coq au Vin hot in individual bowls, garnished with chopped green onions. Accompany it with a side of steamed rice or Korean glass noodles.

Presentation advice

To enhance the presentation, arrange the chicken pieces on top of the stew and sprinkle some sesame seeds and additional chopped green onions as a final touch.