Spicy Korean Chicken Stew — Dak Bokkeum Tang Spicy Chicken Stew
Korean spicy chicken stew with potato, carrot, and onion in a deep gochugaru-soy broth, simmered until the chicken yields and the sauce reduces, served with rice and scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse rice until water runs clear. Peel and quarter potatoes into 4cm pieces. Cut carrot into 3cm chunks and onion into thick slices. Cut spring onions into 5cm batons. Finely grate garlic and ginger. Whisk together gochugaru, gochujang, soy sauce, brown sugar, mirin, black pepper, and 800ml water in a bowl.
Boil
Combine rinsed rice with 240ml water in a medium saucepan, bring to a boil over high heat, cover, reduce to lowest heat, and cook 12 minutes. Rest covered off heat 5 minutes until tender and liquid absorbs.
Sear
Heat sesame oil in a large heavy pot over medium-high heat. Add chicken pieces skin-side down, brown 5–6 minutes until skin turns deep golden. Flip briefly to seal.
Build
Add onion, grated garlic, and ginger to the pot, stir-fry 90 seconds over medium-high until onion just softens. Pour in the spice-broth mixture, bring to a boil over high heat, stirring gently.
Simmer
Add potato and carrot to the boiling broth, reduce to medium-low, cover, and simmer 28–30 minutes until chicken yields easily and potato is just tender.
Reduce
Uncover the pot, raise heat to medium-high, and reduce 5–6 minutes until sauce coats the back of a spoon and clings to the chicken. Scatter spring onion batons, simmer 60 seconds until wilted.
Plate
Spoon the bubbling stew into serving bowls alongside the cooked rice. Scatter toasted sesame seeds over the top and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.