Dakbokkeumtang is a Korean spicy chicken stew. It’s also called dakdoritang. Tang means stew. Originally it’s made with bone-in chicken pieces. I like to use bite-sized turkey pieces as I’m not a fan of chicken.
Recipe: Dakbokkeumtang – Korean Spicy Chicken Stew
Amount: 4 servings
1 kg small, bone-in chicken pieces or turkey, cut into small pieces
200 g potatoes, cut in big chunks
1 medium onion, cut in big chunks
2 small carrots, cut in big chunks
2 scallions or a few stalks of chives
3 tbs red chili pepper flakes
3 tbs sugar
2 tbs red chili pepper paste or sambal olek
1/2 tbs Korean soybean paste
2 tbs rice wine
4 tbs soy sauce
1 tbs garlic, minced
1 tsp fresh ginger, grated
black pepper to taste
250 ml water or chicken broth
1 tbs sesame oil
1 tsp sesame seeds
- Firstly combine the sauce ingredients except the sesame oil and seeds, and mix well.
- Fry the chicken pieces. Then add the sauce and cover the chicken.
- Add 250 ml water. Stir well. Bring the broth to a boil over high heat. Afterwards reduce the heat to medium. Cook covered for 15 minutes, stirring occasionally.
- Next stir in the potatoes, onion, together with the carrots. Add more water only if necessary. What must be remembered is that the stew is boiled until a bit of soup is left. Cover the Korean spicy chicken stew and cook for an additional 15 minutes. Don’t forget to stir.
- Continue to boil, uncovered this time, until the chicken is tender and the sauce is thickened. There should be only a bit soup left. That takes at least 10 more minutes.
- At last add the scallions or chives, sesame oil and sesame seeds right before turning off the heat.
- Serve Dak Bokkeumtang, Korean Spicy Chicken Stew with a bowl of rice.
Otherwise use 500 g poultry and 500 g potatoes if you want a healthy potato stew without rice.