Dakbokkeumtang (Korean Chicken Stew)
A comforting Korean chicken stew with tender chicken and hearty vegetables, perfect for family dinners.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
- Diet: None
Ingredients
- 1 kg chicken, cut into pieces
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 2 cups chicken broth
- Salt and pepper to taste
- 2 green onions, sliced for garnish
Instructions
- Sauté the minced garlic and sliced onions in a large pot with sesame oil over medium heat until fragrant, about 2-3 minutes.
- Add the chicken pieces to the pot, cooking until they are lightly browned on all sides, roughly 5-7 minutes.
- Stir in the soy sauce and gochugaru, coating the chicken evenly.
- Add the chunks of potatoes and sliced carrots to the pot. Pour in the chicken broth and bring to a boil.
- Reduce heat to low and season with salt and pepper. Let it simmer for approximately 30-40 minutes until the chicken is cooked through and the vegetables are tender.
- Serve hot, garnished with sliced green onions.
Notes
Don’t rush the browning of the chicken for deeper flavor. Adjust the spice level by varying the amount of gochugaru.
Find it online: https://www.chickennova.com/dakbokkeumtang-korean-chicken-stew/