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Korean Spicy Chicken Stew
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4.86 from 7 votes

Korean Spicy Chicken Stew - Dakbokkeumtang!


Spicy Chicken Stew Ingredients

  • 1 kg Chicken Drumsticks & Wings (~2lbs)
  • 3 Large Potatoes
  • 1 Large Onion
  • 1 Stalk Spring Onion

Spicy Braising Marinade

  • ½ cup White Wine (Any white wine ok)
  • ½ cup Mirim (Rice Wine)
  • 4 Tablespoons Soy Sauce
  • 3 Tablespoons Gochujang (Korean Red Chili Paste)
  • 1 Tablespoon Gochugaru (Korean Red Chili Flakes)
  • 1 Tablespoon Minced Garlic
  • 2 Tablespoons Sesame Oil
  • 1 Tablespoon Sugar
  • 3-4 shakes Black Pepper


Blanche Chicken & Prep Ingredients

  • Bring a pot of water up to boil. Then add-in 1 Tablespoon of Mirim. Add in the chicken pieces. Quickly blanche them for 3 minutes (set a timer!). Then drain and set aside for now.
  • Peel and cut large 3 potatoes into ¼ pieces. If you're using smaller potatoes, simply cut them in half - we want large potato pieces in this stew! (Next, this is optional: use a knife and carefully trim off the sharp edges on the potatoes - reference the video)
  • Cut 1 whole onion into medium sized slices.
  • Cut 1 stalk of spring onion into pinky-finger length pieces.

Make Braising Sauce

  • Take out a mixing bowl and add: White Wine (½ cup), Mirim (½ cup), Soy Sauce (4 Tablespoons), Gochujang Paste (3 Tablespoons), Gochugaru Flakes (1 Tablespoon), Minced Garlic (1 Tablespoon), Sesame Oil (2 Tablespoons), Sugar (1 Tablespoon), Black Pepper (few cracks).

Cook Stew

  • Take out your largest pot! Place in the blanched chicken pieces and the spicy braising sauce. Place it on a medium-high heat at first.
  • When it comes to a boil, place a lid on! Then reduce the heat to a medium-low and let it simmer away for 10 minutes. Remember to give it a stir once in a while - so that the chicken pieces don't stick to the bottom or sides.
  • After 10 minutes, open the lid and add-in the potatoes and onion slices. Carefully stir them in - yes, your pot will be crowded but don't worry! Place the lid back on - and let it simmer away on a medium-low for another 20 minutes.
  • During those 20 minutes, remember to check-in on the pot very 3-4 minutes and give it a stir so that none of the chicken pieces stick to the bottom or sides
  • After 20 minutes, there should be a small amount of sauce left in the pot. Turn off the heat now! Add in the spring onion slices and give IT one final stir.
  • Plate and serve alongside a bowl of hot rice! Bon Appetit!