Dakbokkeumtang: Korean Comfort Food
Dakbokkeumtang, or Korean spicy chicken stew, is a beloved one-pot meal featuring tender chicken and vegetables simmered in a savory, spicy, and slightly sweet sauce.
Ingredients
- 1 kg chicken thighs boneless
- 2 tbsp gochujang Korean chili paste
- 1 tbsp gochugaru Korean chili powder (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tbsp garlic minced
- 0.5 tbsp ginger grated
- 0.25 cup water or chicken broth
- 2 medium potatoes peeled and cut into large chunks
- 1 medium carrot peeled and sliced
- 1 large onion cut into wedges
- 2 green onions sliced for garnish
- 1 tbsp sesame oil for serving
- 1 tsp sesame seeds for garnish
Instructions
- In a large bowl, combine chicken pieces with gochujang, gochugaru, soy sauce, mirin, sugar, minced garlic, and grated ginger. Mix well and let marinate for at least 30 minutes, or ideally 1 hour in the refrigerator.
- Heat a large pot or Dutch oven over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned.
- Add the water or chicken broth to the pot, scraping any browned bits from the bottom. Bring to a simmer.
- Stir in the potatoes, carrots, and onions. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
- Taste and adjust seasonings if necessary. If you prefer a thicker sauce, you can cook uncovered for an additional few minutes.
- Serve hot, garnished with sliced green onions and a drizzle of sesame oil and a sprinkle of sesame seeds. Best served with a bowl of steamed white rice.
Notes
For best flavor, marinate the chicken for at least 1 hour or overnight. Adjust the amount of gochugaru (chili powder) to suit your preferred spice level. Serve with steamed white rice and kimchi for a complete meal. You can add other vegetables like zucchini or mushrooms.