Dak-bokkeum-tang (Spicy Braised Chicken)
A hearty, spicy chicken stew made by braising chunks of chicken with potatoes and carrots in a gochujang sauce.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Dak-bokkeum-tang (Spicy Braised Chicken) to your week, check it against your household's allergens, and build the shopping list automatically.