Easy Dakbokkeumtang (Korean Chicken Stew)
A hearty, spicy, savory braised chicken stew with tender potatoes, carrots and onions ready in 30 minutes. This quick and easy dakbokkeumtang is made with simple ingredients and best served as a main with steamed rice.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb boneless chicken thighs (chopped into quarters)
- 1 large onion (diced)
- 1 carrot (chopped )
- 4 small russet potatoes (or yukon gold potatoes, peeled and chopped into quarters)
- 3 cups chicken stock (or water)
- 1 tbsp vegetable oil (or any neutral oil)
- 1 green onion (chopped into 1-inch long pieces)
- 3 tbsp gochujang
- 3 tbsp regular soy sauce
- 3 tbsp garlic (minced)
- 1 tbsp white granulated sugar
- 1 tbsp sesame oil
Instructions
- 1
In a small bowl, combine sauce ingredients. Set aside.
- 2
Heat vegetable oil in a medium-sized pot on medium heat. Add onions and fry until translucent. Then add chicken thighs and brown them on both sides.
- 3
To the pot, add potatoes, carrots and cook for 1-2 minutes.
- 4
Stir in chicken stock with the sauce. Cover with a lid and bring to a boil on medium-high heat. Then reduce to low-medium heat for a rolling simmer.
- 5
Simmer for 15-20 minutes until chicken is cooked through. Garnish with green onions and enjoy with rice!