By Hansik Promotion Institute
Dakbokkeumtang, also known as dakdoritang, is a savory and spicy Korean chicken stew that combines tender chunks of chicken, potatoes, carrots and onions with a flavorful red chili pepper marinade.
This dish is perfect for those who enjoy a little heat in their meals. The rich, syrupy sauce that forms as the liquid reduces is the heart of this dish, making each bite a satisfying blend of spices and umami.
It's a comforting and hearty meal, ideal for cozy gatherings or family dinners. For the best flavor, be sure to add the vegetables in stages to preserve their individual textures and tastes.
Ingredients
- 1 whole chicken cut into 5 cm pieces
- 150 gram white potato
- 100 gram carrot
- 100 gram onion
- 60 grams green onion
- 30 grams red chili peppers
- 3 cups water
- Marinade for chicken
- 2 tablespoons rice wine
- 1 tablespoon salt
- Pinch of ground black pepper
- Spicy seasoning
- 4 tablespoons coarse gochugaru (red chile pepper powder)
- 3 tablespoons gochujang (red chile pepper paste)
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon sugar
- 2 tablespoons corn syrup
- 2 tablespoons minced green onion
- 1 tablespoon minced garlic
- 1 teaspoon minced ginger
- 1/2 tablespoon crushed toasted sesame seeds
- 1 tablespoon sesame oil
- Pinch of ground black pepper
Preparation
Wash the chicken chunks with cold water to remove bone fragments and pat dry. In a large bowl, marinate the chicken with the rice wine, salt and black pepper for 20 minutes.
Cut the potato and carrot into 3 cm cubes. Cut the onion into eighths, similar in size to the potatoes.
Slice the green onions into 5 cm long pieces.
Slice the red chile peppers into 1 cm long pieces and remove the seeds.
In a small bowl, combine all the ingredients of spicy seasoning and mix well.
Cooking
In a large saucepan, put the chicken, potato, carrot and onion. Add spicy seasoning and mix well. Add the 3 cups of water, or enough to cover the ingredients. Bring to a boil over high heat. When it boils, reduce the heat to medium and cook for 20 minutes.
When the liquid is reduced, add the sliced green onions and red chile peppers and mix well to season evenly. Cook for 5 more minutes.
Tip
Begin the cooking process by boiling hard vegetables such as potatoes or carrots and then add other vegetables, such as onions and green onions, to preserve each ingredient’s original flavor.
Serves 4.
yoohong@heraldcorp.com
