Description
This Dakbokkeumtang is a hearty Korean chicken stew, featuring tender pieces of chicken braised with substantial chunks of potato, carrot, and onion in a rich, savory, and subtly spicy sauce. The stew develops deep flavors as it simmers, resulting in succulent chicken and vegetables that absorb the vibrant gochujang-based broth. Garnished with fresh scallions, it offers a comforting and satisfying meal.
Ingredients
- * 1.5 kg (approx. 3.3 lbs) bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix), cut into large chunks
- * 4 large potatoes, peeled and cut into large chunks
- * 2 medium carrots, peeled and cut into large chunks
- * 1 large onion, cut into large wedges
- * 4 cups water or unsalted chicken broth
- * 2 tablespoons sesame oil
- * 2 scallions, chopped, for garnish
- **For the Sauce:**
- * 4 tablespoons gochujang (Korean chili paste)
- * 2 tablespoons gochugaru (Korean chili flakes)
- * 4 tablespoons soy sauce
- * 2 tablespoons minced garlic
- * 1 tablespoon minced fresh ginger
- * 2 tablespoons sugar or corn syrup
- * 1 teaspoon black pepper
Instructions
- Rinse the chicken pieces thoroughly under cold water. For a cleaner stew, you may blanch the chicken in boiling water for 5 minutes, then drain and rinse again to remove impurities.
- In a large bowl, combine all sauce ingredients: gochujang, gochugaru, soy sauce, minced garlic, minced ginger, sugar, and black pepper. Mix well until a smooth paste forms.
- Add the prepared chicken pieces to the sauce and toss to coat evenly. Marinate for at least 30 minutes, or ideally 1-2 hours in the refrigerator.
- In a large pot or Dutch oven, add the marinated chicken, potatoes, carrots, and onion. Pour in the water or chicken broth.
- Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes are soft. Stir occasionally to prevent sticking and ensure even cooking.
- Remove the lid and continue to simmer for another 10-15 minutes, allowing the sauce to thicken slightly to your desired consistency.
- Stir in the sesame oil just before serving.
- Ladle the Dakbokkeumtang into bowls and garnish generously with chopped scallions. Serve hot with steamed rice.
Notes
* Adjust the amount of gochugaru to control the spice level according to your preference.
* For extra tender potatoes, soak them in cold water for 15-20 minutes after cutting to remove excess starch, then drain well before adding to the stew.
* You can use boneless, skinless chicken thighs for a quicker cooking time, though bone-in chicken adds more depth of flavor.
* Consider adding other vegetables like zucchini or mushrooms during the last 15 minutes of simmering.
* The stew often tastes even better the next day as the flavors meld further.
- Prep Time: 25 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 450-550
- Fat: 15-25g
- Carbohydrates: 40-50g
- Protein: 40-50g