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Korean Spicy Chicken Stew (Dakbokkeumtang

A comforting Korean chicken stew with tender chicken, potatoes, carrots, and a savory gochujang-based sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1 kg (2.2 lb) boneless chicken thighs
  • 2 medium potatoes
  • ½ carrot
  • 1 green chili
  • ½ green onion
  • 500 ml (2 cups) water
  • 2 tbsp sesame oil
For the Sauce
  • ½ onion, blended
  • 6 tbsp soy sauce
  • 3 tbsp gochujang
  • 3 tbsp corn syrup
  • 3 tbsp cooking wine
  • ½ tbsp sugar
  • 2 tsp gochugaru
  • 1½ tbsp minced garlic
  • 1 tsp minced ginger
  • A pinch of black pepper

Method
 

  1. Bring a pot of water to a boil. Add the chicken and blanch for 2–3 minutes. Drain and rinse well.
  2. Heat sesame oil in a large pot over medium heat. Add the chicken and cook for about 2 minutes.
  3. Add the sauce and stir well to coat the chicken. Cook for 1–2 minutes.
  4. Add 500 ml water, potatoes, and carrot. Bring to a boil.
  5. Reduce the heat to medium and simmer for 15–20 minutes, until the potatoes are tender and the chicken is cooked through.
  6. Add the green chili and green onion. Cook for another 2–3 minutes, then turn off the heat.