Dakbokkeumtang is spicy chicken and potato stew, a comforting homemade dish from all over South Korea. Its name means stir-fried boiled chicken and reflects the technique of stewing in gochujang sauce. It is an economical alternative to dakgalbi, ideal for feeding large families.
Asian
Dakbokkeumtang
Dakbokkeumtang: Spicy Korean chicken, potato and gochujang stew.
- South Korea
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 410 kcal
- Protein 36 g
- Fiber 4 g
- Carbohydrates 32 g
- Fat 14 g
- Sodium 960 mg
Story behind the dish
Preparation
Dakbokkeumtang is a South Korean preparation with medium difficulty. Reserve about 60 minutes in total (20 for mise en place and preparation, 40 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1 kg of chicken thigh in pieces.
- Have ready: 3 potatoes in large pieces.
- Have ready: 1 onion in wedges.
- Have ready: 1 sliced carrot.
- Have ready: 4 tablespoons gochugaru.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Mix gochugaru
Mix gochugaru, gochujang, soy, sugar, garlic and sesame for the sauce.
-
Marinate the chicken for 15 minutes with half of the sauce.
Marinate the chicken for 15 minutes with half of the sauce. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
-
Heat oil in a pot and brown the chicken for 5 minutes.
Heat oil in a pot and brown the chicken for 5 minutes. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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Add potato
Add potato, carrot, onion and water; cook 25 minutes covered.
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Add the rest of the sauce and chives; cook 10 more minutes…
Add the rest of the sauce and chives; cook 10 more minutes until thickened. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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The broth should be deep red and the potatoes tender; serve with…
The broth should be deep red and the potatoes tender; serve with rice.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Mild version by reducing chilies and hot spices by half.
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