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!
|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.|
|3) Combine gochujang, garlic, chili and soy sauce together.||4) Add the gochujang paste into the chicken.|
|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.|
- 500 grams chicken parts
- 1 large onion, peeled and chopped
- ⅛ cup light soy sauce
- ⅛ cup gochujang
- 1 tablespoon chili flakes
- 2 cloves garlic, peeled and minced
- ½ tablespoon sugar
- 1 cup water
- 2 potatoes, peeled and chopped into chunks
- Finely chopped spring onion, for garnish
- 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.