Starting 2015 with a red and spicy bang!
Dak Bokkeum Tang is a popular Korean dish which, in English, is known as Spicy Chicken Stew.
This Spicy Chicken Stew is the easiest chicken dish I have prepared – simply dump everything in the pot! Simmer then add in potatoes halfway and cook until done. Serve with a big bowl of rice and your dinner is ready! All in less than 1 hour – okay add 15 mintutes to the preparation time – but seriously, there is no oil, no sauté or frying involved, just occasional stirring, how easy is that!
The only special ingredient you need to get to make this dish works is gochujang, a Korean hot pepper paste made from red chili, glutinous rice, fermented soybeans and salt. Its unique flavour is what makes this dish delicious! The other essential condiment is light soy sauce which most of us will have if we have a well-stocked Asian pantry.
The original recipe calls for chili powder, but I’ve swapped it with dried chili flakes as that’s what I have on hand. You can omit the chili flakes completely if you want a less spicy stew. The potatoes will release starch to thicken the stew, so you have an exceptionally delicious gravy to drizzle over the rice.
Spicy food are delicious and addictively tormenting! This is definitely one of the dishes whereby the torment is worth it (;
Let’s look through how to make them again!
Step-by-step Photos | |
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| 1) Place rinsed chicken pieces in a pot. I used a mixture of chicken drumsticks and chicken thighs. | 2) Add in plenty of peeled and chopped onions. |
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| 3) Combine gochujang, garlic, chili and soy sauce together. | 4) Add the gochujang paste into the chicken. |
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| 5) Stir to coat the chicken pieces in the gochujang paste. | 6) Add in water and bring to a boil. Cover and simmer for 30 minutes. |
Dak Bokkeum Tang (닭볶음탕) - Spicy Braised Chicken
INGREDIENTS
- 500 grams chicken parts
- 1 large onion, peeled and chopped
- 1/8 cup light soy sauce
- 1/8 cup gochujang
- 1 tablespoon chili flakes
- 2 cloves garlic, peeled and minced
- 1/2 tablespoon sugar
- 1 cup water
- 2 potatoes, peeled and chopped into chunks
- Finely chopped spring onion, for garnish
INSTRUCTIONS
- Rinse and pat-dry chicken parts. I used chicken drumsticks and chicken thighs. Trim off excess fats. Place the chicken parts in a large pot and add in chopped onion.
- Combine light soy sauce, gochujang, chili flakes, minced garlic and sugar in a small bowl. Add into the pot of chicken and mix well. Add in the cup of water and mix well.
- Turn on the heat and bring the mixture to a boil. Reduce the heat down to medium, cover and simmer for 20 minutes, stirring occasionally.
- Add the potatoes into the pot and continue to simmer for another 30 to 40 minutes, stirring occasionally, until the potatoes are tender.
- Scoop the chicken, potatoes and the sauce into a serving plate. Garnish with finely chopped spring onion and serve with rice.
mjskitchen says
I’m hoping to find gochujang at the Asian store this week because I’m seeing it in so many wonderful recipes, this spicy chicken included. I’m already licking my fingers.
Jasline N. says
I hope you managed to find it in your Asian store and get around making this recipe! (:
anne says
What a delightful and tasty dish , Jasline ! I need to cook more Korean food so far , I’ve only tried japchae . Love how easy to prepare this dish , I already have gochujang , the Chinese one and all I need is time lol
Jasline N. says
Hi Anne! I’ve made japchae before too and love it very much! Oooh which brand of Chinese gochujang did you use? Can’t wait to see your version!
kitchen flavours says
Hi Jasline,
That is one delicious looking dish! I love Korean stew!
I love Maangchi website. I’ve made her Kimchi soup and love it, already made it many times. So many of her recipes I wanted to try and now this too!
Happy New Year!
Jasline N. says
Hi Joyce! Yes her recipes are very simple and look so delicious! Will try out her Kimchi soup soon, thanks for the recommendation! Happy New Year to you too!
Robyn says
Oh my goodness, I love this recipe. I’m a big fan of heat in my chicken and I love finding new ways to cook it. Your photos, your recipe – fabulousness!
Happy New Year, Jasline!
Jasline N. says
Thank you Robyn! I hope you will love this dish as much as I do! Happy New Year to you too! (:
Doreen says
Hi Jasline,
Happy 2015!
Oh!! Your Dak Bokkeum Tang look so inviting!
Definitely will try this!
mui
Jasline N. says
Thanks Doreen!! Happy new year to you! (:
atasteofmadess says
This looks like the best way to start the New Year 🙂 This looks so good!
Jasline N. says
Thank you! Happy New Year to you! (:
bentodays says
Looks super yum! Would love to try these!
Jasline N. says
Thank you! If it appears in your bento I’d be super honoured!
createwithmom says
looks fabulous and flavourful
Jasline N. says
Thank you!
marin says
halo,,
thank u so much for your kind response,,
i forget to ask,,what is the brand of this
korean sauce,n where can i purchase,,
thanks again
marin
Jasline N. says
Hi Marin, no worries about it (: My friend bought the gochujang in Korea and gifted it to me. Not sure what is the brand called because it’s in Korean… But gochujang is readily available in the Korean marts, and these marts are everywhere now in Singapore! Just lookout for a red colour tub, that’s usually how gochujang is packaged and sold. I’m sure the shopkeeper will help you with it (:
Bam's Kitchen says
As you know my boys love it spicy and I love how easy it looks to put together. I am sure this will be a hit at home! sharing!!!
Jasline N. says
Thanks Bobbi! This is definitely an easy weekday dinner that can satisfy your hungry teenagers’ tummies!
marin says
hi,,
love to give recipes a trial,,is there any chance
to subsitute the gochugang sauce,,
by all means i don want jus to purchase a tub n used
only for this recipes,,hope u can share by rtn comments,,
thanks
harom–sg
Jasline N. says
Hi Marin! I’m afraid there is no condiment that can replicate the exact taste of gochujang. You can check out my other recipes that uses gochujang. I’ve also found a recipe you can make gochujang from scratch, but will require miso and red chili powder, not sure if you have these in your pantry, but here’s the recipe.