Spicy Chicken Stew – Dak bokkeum tang
Spicy Korean Chicken Stew (닭볶음탕) is a hearty meal, usually served with a bowl of hot steamed rice. The hot and spicy flavors really relaxes your body after a hard days work!
This Spicy Korean Chicken Stew recipe takes about 35 to 40 minutes to cook, but it’s fairly easy to make. Traditionally, whole chicken (cut up) is used, but I use thigh fillets to save time. Use fresh chicken. I like to use sake or cooking wine to get rid of any chicken smell, but that’s optional. Gochujang (고추장), korean red pepper paste, can be found in Korean Markets. While you’re at the market, don’t forget to get the gochugaru (고추가루), finely ground red pepper powder!
This recipe makes about 3 servings
- 1 lb chicken thigh fillet
- 12 oz potatoes (2 med potatoes)
- 2 green onion chopped
- 2 tablespoon Gochujang (korean red pepper paste)
- 1 tablespoon korean chili powder (fine)
- 2 tablespoon soy sauce
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 tablespoon sake or cooking wine (optional)
- ground pepper (to season)
- 1 teaspoon sesame oil (last step)
- 1 tablespoon oil (to cook chicken)
- Heat a wok or large pot. Add oil. Brown the outside of the chicken over high heat. Add sake or cooking wine and let the alcohol evaporate.
- Add garlic, ginger, potatoes, and green onion and sauté. Add 3 cups of water and bring to a boil.
- When the water boils, add gochujang, red pepper powder, and soysauce. Stir a few times, then reduce to medium heat and boil down 1/2 the liquid for 35 to 40 minutes. Add 1 teaspoon sesame oil for the last step and stir well. Serve with hot steamed rice.