Today I’m going to share with you how to make easy delicious Korean food Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)!!
It’s one of my comfort and soul food. If I have dakbokeumtang, rice and kimchi?! I’m set! lol I hope you guys enjoy my recipe and please try it before the weather get too hot for your family, friends and even for yourself!!
Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)
4 lb. whole chicken, cut into 2 inch pieces with bone in and skin on
3 medium size Yukon gold potatoes, quartered
2 medium size carrot, cut into nice big chunks
1/2 Danhobak (Kabocha squash)
1 large or 2 medium size sweet onion, cut into nice big chunks
6 to 8 cloves garlic, chopped
3 Tablespoons Gochujang (Korean red pepper paste)
2 Tablespoons soy sauce
1 Tablespoons Gochugaru (Korean red pepper flakes)
1 Tablespoons sugar
1 Tablespoons sesame oil
1 teaspoon sesame seeds, plus for garnish
2 Tablespoons rice wine
4 green onions, sliced 2 inch long
Bring enough water to boil to blench chicken in a large dutch oven; add chicken into boiling water, bring back to boil and drain. Rinse chicken with cold water and drain well. Rinse dutch oven as well; Place chicken back to dutch oven. Add potato, carrot, danhoback, only half of onion(keen other half of onion to add later) and garlic into dutch oven along with chicken.
In a small mixing bowl, combine gochujang and next 6 ingredients with a whisk. Add combined sauce into dutch oven, mix everything together and evenly coated. Turn on heat over medium high and keep stirring until it starts boiling. Then cover, reduce heat to medium, simmer for 30 minutes, stirring frequently for first 20 minutes. If not the bottom going to burn!!
After simmering 30 minutes, stir in remaining onion. Simmer additional 10 minutes.
Stir in green onion, and then remove from heat.
Transfer to a serving plate, garnish with some more sesame seeds, green onion and drizzle some sesame oil to finish up!
Serve with warm cooked rice, kimchi and other your favorite side dishes!
When I smell or taste this Dakbokeumtang, it totally brings me back to home, Korea.
I miss my country A LOT. This dish is definitely comforting me and divert my mood when I’m so down when I’m home sick.
Hopefully you all enjoy my comfort recipe!!
What is your comfort food??
Share with me comment below, and I hope you have a great day!!!
I cooked this last weekend after I saw your video. Just like you say, it is soooooo good. I have always peeled squash before I cooked it, but you did not, so I did not. Even the skin tasted good. Thanks
So I just bought gochujang and gochugaru to try your Korean Spicy Pork recipe and it was bomb! So now that I see this recipe and have the ingredients I am going to make this!
I have laryngitis right now does the spice sooth or irritate? I like some spice when my throat hurts (Mexican in me I guess) but I am unsure about Korean type spice.
Hi. I have been a fan of your recipes. You really have talent . I wanna try this recipe. Do you put water for it to simmer? I didn’t see it on the written recipe & it’s not also in the videos..how come it has so much sauce?…Please reply back since I’m making it today for my birthday…
Hi Maria, Thank you for your sweet words! The water is coming from the vegetables. Just make sure you stir frequently until it gets saucy. 🙂 Happy Birthday Maria!! <3
Thank you so much!
Amazing website and Delicious recipes