Korean

Dak-bokkeum-tang (Spicy Braised Chicken)

Name: Dak-bokkeum-tang (Spicy Braised Chicken)
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 whole chicken (cut into pieces; about 1kg); 2 large potatoes (peeled and cut into large chunks); 1 large carrot (cut into chunks); 1 onion (cut into large wedges); 2 scallions (chopped); 3 tbsp gochujang; 3 tbsp gochugaru; 4 tbsp soy sauce; 2 tbsp sugar; 2 tbsp minced garlic; 1 tbsp rice wine

A hearty, spicy chicken stew made by braising chunks of chicken with potatoes and carrots in a gochujang sauce.

50 minutes

Serves 4

Dinner

Contains common allergens

Soy Wheat

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Instructions

6 steps

1
Submerge the chicken pieces in a pot of boiling water and blanch for 3-5 minutes to remove excess fat and impurities. Drain and rinse the chicken under cold water.

2
In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and rice wine to create the braising paste.
3
Place the blanched chicken in a clean, heavy-bottomed pot. Add the braising paste and 3 cups of water. Bring to a rapid boil over medium-high heat.
4
Once boiling, cover the pot, reduce the heat slightly, and let it boil aggressively for 15 minutes.
5
Add the chunks of potatoes, carrots, and onions. Stir to submerge the vegetables.
6
Leave the pot uncovered and cook for another 20-25 minutes until the sauce reduces to a thick, spicy gravy, the chicken falls off the bone, and the potatoes are completely tender. Garnish with scallions and serve.

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