The Most Delicious Spicy Korean Chicken Stew, Dakbokkeumtang
This hearty spicy Korean chicken stew (Dakbokkeumtang or Dakdoritang) is easy to cook with simple household vegetables.
Ingredients
- 3.5 lbs chicken pieces
- 1 large onion diced
- 2 large carrots diced into big chunks
- 3-4 small yukon potatoes peeled and cut in half
- 2 fresh green chilies sliced
- 2-3 green onion sliced
- 2-3 cups sea kelp stock
For the sauce
- 1 heaping tbsp Korean chili paste (gochujang)
- 3-5 Korean chili flakes (gochugaru)
- 5 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp ginger paste
- 1 tbsp sesame oil
- 2 tbsp sweet rice wine (mirim) optional
- 1 tsp black pepper
For the sea kelp stock
- 1 piece dried sea kelp (dashima)
- 4 cups water
Instructions
- To make the sea kelp stock, simmer water and dried sea kelp in a pot over med-low heat for 10 min. Remove the sea kelp and reserved the stock.
- To make the sauce, combine all the sauce ingredients in a small mixing bowl and mix well.
- To make the stew, put chicken and onion in a large shallow pot (or pan) and add the sauce on top. Pour the reserved stock to just barely cover the chicken, about 2-3 cups; mix everything well. Bring it to boil.
- When the stew is starting to boil, add the carrots and onions and stir. Cover with a lid and cook over medium heat for 20 minutes.
- Uncover and stir well. Add the fresh chili and cook for another 5 minutes without covering the pot so that the sauce will thicken. Poke a potato and carrot piece with a chopstick of folk. If it goes in softly, the stew is finished. Sprinkle with some chopped green onion and remove the stew from the heat. Serve hot with rice.