Dak Bokkeum Tang Recipe

Spicy, hearty and deeply warming, this Korean chicken stew braises chicken with potatoes and carrots in a gochujang broth until everything is tender and glazed.

Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Servings

4 servings

Calories

620

Ingredients

• 800 g chicken thighs, bone-in, cut into pieces
• 2 potatoes, cut into chunks
• 2 carrots, cut into chunks
• 1 onion, sliced
• 4 garlic cloves, sliced
• 2 tbsp gochujang
• 1 tbsp gochugaru
• 2 tbsp soy sauce
• 1 tbsp sugar
• 500 ml water or chicken stock
• 2 spring onions, sliced
• 1 tbsp sesame oil
• Steamed rice, to serve

Instructions

1. Stir the gochujang, gochugaru, soy, sugar and garlic into the stock to make the braising liquid.
2. Place the chicken, potatoes, carrots and onion in a wide pot and pour over the liquid.
3. Bring to a boil, then cover and simmer for 25 minutes, stirring occasionally.
4. Uncover and simmer 10 to 15 minutes more until the sauce thickens and glazes the chicken.
5. Check the potatoes are tender and the chicken cooked through, then season to taste.
6. Finish with sesame oil and spring onions and serve with rice.

Pro tips

• Bone-in thighs give the stew far more flavour than boneless meat.
• Cut potatoes chunky so they do not dissolve during the braise.
• Let the sauce reduce uncovered at the end for a glossy finish.
• It tastes even better the next day after the flavours settle.

Frequently asked questions