Dakbokkeumtang Korean Chicken Stew. This is a delicious hearty and mild version of Korean Spicy Chicken Stew! It’s a wonderful comforting dish perfect for dinner and leftovers for lunch!
This stew only takes 30 minutes to make, believe it or not! The trick is using boneless chicken thighs. As meat with bones in usually requires a lot more cooking time.
For this recipe, you’ll need organic chicken thighs, onion, green onion, carrots, potatoes and water. As for the sauce, it requires Korean gochujang paste, maple syrup, soy sauce, garlic and sesame oil.
When I make a meat-based recipe
Whenever I make recipes with meat, I try to source from quality brands that ensure their chickens are cared for. Healthier chickens, means healthier meat that goes into my body. When animals are abused and not well-cared for, they are under constant stress and fed poorly. Hence they develop illnesses and we are consuming that into our bodies. Therefore it’s really important that when I eat meat, I try to eat organic or grass-fed meat if it can fit the budget. I understand it’s always possible for those under a restricted budget but hopefully with the organic movement, organic food will become more affordable and accessible for all if those who can afford it continue to support it.
About my version of this recipe
This mild version was actually tolerable for my husband who can’t take spicy food. Well at least his nose wasn’t running. I made it mild by removing the Korean Red Pepper Flakes that is usually included in most recipes for Dakbokkeumtang.
Where can I buy Korean Gochujang?
You can usually source this from any Korean or Asian grocer. You can also purchase it online but I would recommend getting it from a store as it is significantly cheaper (about $5-7 CDN). Gochujang is a special korean chili paste so you can’t substitute with another paste unfortunately.
Well I hope you give my Dakbokkeumtang Korean Chicken Stew a try! It’s so good you will be coming back for more.
If you enjoyed this recipe, please share it with your family and friends or on social media! If you make recipes, take a picture of it and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Dakbokkeumtang Korean Chicken Stew
- 4 skinless boneless chicken thighs
- 1 cooking onion chopped
- 1 carrot chopped
- 4 small yellow russet potatoes peeled and quartered
- 2-3 cups water
- 1 tsp avocado oil
- 1 green onion stalk chopped
- 1 tbsp gochujang paste
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1/2 tbsp garlic minced
- 1/2 tbsp sesame oil
- In a small bowl, mix together sauce ingredients.
- In a medium size pot set over medium high heat, add avocado oil. Add onions and fry until soft and translucent. Then add chicken thighs and brown them.
- To the pot, add potatoes, carrots and fry for 1-2 minutes. Then add water, sauce and mix well. Cover with a lid and bring this to a boil. Then reduce to a rolling simmer. Simmer for 15-20 minutes until chicken is cooked. At the end, add in green onions.