Dakbokkeumtang

Name: Dakbokkeumtang
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 1 kg chicken; 3 tbsp gochujang; 2 potatoes; 1 carrot; 1 tbsp soy sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Dakbokkeumtang, a beloved Korean dish, finds its roots in the comforting kitchens of family homes. Traditionally prepared for gatherings where sharing a meal is as important as the food itself, this spicy chicken stew is a staple on the dinner table. It is crafted with a mindful hand, where seasoning is intuitively judged, and the richness of the ingredients is celebrated in every bite.

The dish is a harmonious blend of tender chicken simmered in a fiery embrace of gochujang and soy sauce, with hearty potatoes and carrots soaking up the savory, spicy broth. The result is a deeply satisfying stew, where each spoonful offers a balance of heat and umami, inviting you to savor its warmth and depth.

Ingredients

1 kgchicken
3 tbspgochujang
2potatoes
1carrot
1 tbspsoy sauce
to tastefine sea salt

Method

Start by patting the 1 kg chicken pieces dry with paper towels. Season them generously with fine sea salt. Heat a large, heavy-bottomed pot over medium-high heat and add a couple of tablespoons of vegetable oil. Once the oil is shimmering, add the chicken pieces skin-side down and brown them for about 5-7 minutes on each side until they are golden brown and the skin is crispy. This step helps to render the fat and build flavor.
While the chicken is browning, peel and cut 2 potatoes and 1 carrot into large chunks, about 2 inches each. Once the chicken is browned, remove it from the pot and set aside. In the same pot, add the potatoes and carrot chunks. Stir them around to coat in the chicken fat and cook for about 5 minutes until they start to soften slightly and pick up some color.
Return the browned chicken to the pot with the vegetables. Add 3 tablespoons of gochujang and 1 tablespoon of soy sauce to the pot. Stir everything together so the chicken and vegetables are well-coated with the sauce. This will give the dish its characteristic spicy and savory flavor.
Pour enough water into the pot to just cover the chicken and vegetables. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Cover the pot and let it simmer for about 20-25 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender. The chicken should be tender and easily pull away from the bone, and the potatoes should be soft when pierced with a fork.
If the sauce is too thin, remove the lid and increase the heat to medium-high. Let it simmer uncovered for a few more minutes until the sauce thickens to your desired consistency. Taste the sauce and adjust the seasoning with more fine sea salt if needed. The sauce should be rich and slightly thick, clinging to the chicken and vegetables.
Finish the dish by garnishing with freshly chopped herbs like green onions or cilantro, if desired. Serve the Dakbokkeumtang hot, ideally with a side of steamed rice to soak up the flavorful sauce. This dish is perfect for sharing, bringing a touch of Korean home cooking to your table.