Korean Spicy Chicken Stew (Dakbokkeumtang)
Aaron and Claire recipe - undefined
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 cup (120g) Korean rice cakes
- 4-6 green onions
- 1 large carrot (120g)
- 1 yellow onion
- 3 Yukon Gold potatoes (15.9 oz, 450g)
- 1 green chili
- 1 mild red chili (optional), for color
- 1 whole chicken (2.2 lb, 1kg) (or use chicken thighs u0026 breasts)
- 3 cups (720ml) water, divided
- 4 tbsp Korean chili pepper flakes (gochugaru)
- 2 tbsp sugar
- 1.5 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp chicken bouillon powder
- 1 tbsp Korean beef stock powder (dasida)
- 1 tbsp light corn syrup
- 1 tbsp minced garlic
- 1/4 tsp black pepper
- 1/2 tsp MSG (optional)
Instructions
- 1
If you're using frozen rice cakes, soak them in cold water while you prep other ingredients.
- 2
Cut the green onions into long strips. Cut the carrot, onion, and potatoes into nice, big chunks. Thinly slice the chili peppers.
- 3
Make the seasoning paste: In a small container, mix together the Korean chili pepper flakes, sugar, soy sauce, oyster sauce, chicken bouillon powder, Korean beef stock powder, corn syrup, garlic, black pepper, and MSG (if using).
- 4
Blanch the chicken for 5 minutes. Thoroughly rinse under cold water.
- 5
Into a wok (or pot), add the drained chicken, potatoes, seasoning paste, and 2.5 cups (600ml) of water. Bring it to a boil. Once it starts to boil, reduce the heat to medium-high. Simmer, stirring occasionally, for 12 minutes.
- 6
Reduce the heat to medium. Add the onion and carrot. Mix to combine.
- 7
Add 1/2 cup (120ml) of water and the rice cakes. Simmer for another 5 minutes or until the rice cakes are cooked through.
- 8
Add the green onions and chili peppers. Cook for 3 minutes. Transfer to a serving bowl. Sprinkle with sesame seeds. Serve with hot rice. Enjoy~!