Dak bokkeumtang
Spicy chicken and potato stew
닭볶음탕: chicken pieces and potatoes braised in a spicy red pepper sauce
Chicken on the bone braised with big chunks of potato in a thick red sauce is a weeknight staple in Daejeon, the central city where many Korean rail lines meet, and in homes right across the country. Some people still call it dakdoritang. Unlike Andong's soy-based jjimdak, it gets its colour and heat from chilli flakes and gochujang, and the potatoes slowly thicken the sauce as they soften. It's usually brought to the table in the pot and shared, with rice and kimchi, and the last of the sauce is spooned over rice. Chef's tip: blanch the chicken for 3 minutes and rinse it first; this takes away scum and excess fat, so the sauce stays bright and clean-tasting.
- Total time
- 50 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the chicken
- 2 ⅝ lb chicken pieces on the bonethighs and drumsticks, or a small chicken jointed into 12 pieces
For the sauce
- 4 tbsp soy sauce
- 1 ½ tbsp sugar
- 6 cloves garlicfinely grated
- 1 tsp gingergrated
- 2 tbsp rice wine (cheongju) or watercontains alcohol; water works fine
- ¼ tsp black pepper
For the braise
- 2 cups water
- 1 ⅛ lb waxy potatoespeeled and cut into large 5 cm chunks
- 1 carrotcut into large chunks
- 1 onioncut into 8 wedges
- 1 long green chillisliced
- 3 spring onionscut into 4 cm lengths
- 1 tsp toasted sesame oil
- 1 tsp toasted sesame seeds (optional)
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Method
0/7 doneStep 1: Trim loose skin and lumps of fat from 2 ⅝ lb chicken pieces on the bone. Bring a large pan of water to the boil, add the chicken and boil for 3 minutes, then drain and rinse each piece under cold water.
5 minStep 2: Mix 3 tbsp Korean chilli flakes (gochugaru), 2 tbsp gochujang (Korean chilli paste), 4 tbsp soy sauce, 1 ½ tbsp sugar, 6 cloves garlic, 1 tsp ginger, 2 tbsp rice wine (cheongju) or water and ¼ tsp black pepper into a thick paste. If you want to avoid alcohol, use water instead of the rice wine.
Step 3: Put the chicken in a wide, heavy pan or casserole with 2 cups water and the sauce. Bring to the boil over a high heat, then lower to a lively simmer, cover and cook for 10 minutes.
12 minStep 4: Add 1 ⅛ lb waxy potatoes and 1 carrot and stir so they're coated. Common mistake: cutting the potatoes small. Small pieces collapse into mush before the chicken is done; large chunks hold their shape and only crumble at the edges, which is what thickens the sauce.
1 minStep 5: Cover and simmer for 12 minutes, stirring once or twice so nothing catches, until a knife slides easily into the potatoes.
12 minStep 6: Add 1 onion, take off the lid and simmer for 5 to 8 minutes more over a medium-high heat, spooning the sauce over the chicken, until it has reduced and coats the back of a spoon. The chicken is done when the thickest piece reaches 165°F/165 °F and the juices run clear.
7 minStep 7: Stir in 1 long green chilli, 3 spring onions and 1 tsp toasted sesame oil, cook for 1 minute, scatter over 1 tsp toasted sesame seeds and serve straight from the pot.
1 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 38 g
- Carbs
- 32 g
- Fat
- 26 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dak bokkeumtang take?
- About 50 minutes in total: 15 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of soy sauce?
- Tamari, same amount (gluten free).
- What can I use instead of sugar?
- Caster sugar, same amount.
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