Korean Spicy Chicken Stew - Dakbokkeumtang!
Ingredients
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
Instructions
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!