Dakbokkeumtang (Korean Chicken Stew). A hearty, spicy, savory braised chicken stew cooked with potatoes, carrots and onions. Great with a bowl of steamed rice and ready in 30 minutes.
What is Dakbokkeumtang?
Dakkbokkeumtang is a savory Korean chicken stew that featured tender chicken thighs simmered in a spicy gochujang sauce with onion, carrot, potatoes and green onions. It's absolutely delicious with a hot bowl of rice. I love making this spicy chicken stew in the colder months when I want to warm my body up! The spice in the gochujang does a great job at that.
I created this dish because I wanted a slightly more milder version of Korean Chicken Stew and after testing the ratios of the sauce ingredients, I've finally found the perfect ratio!
Ingredients
- Boneless Chicken thighs: you can use skin on or skin off.
- Onion
- Carrot
- Yellow russet potatoes
- Chicken stock
- Neutral Oil
- Green onion
Sauce:
- Gochujang paste aka Korean red pepper paste
- White sugar
- Regular soy sauce
- Garlic
- Sesame oil
How to make Dakbokkeumtang
- In a small bowl, mix together sauce ingredients. Set aside.
- In a medium size pot set over medium high heat, add vegable 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.
- Add chicken stock or water with sauce. Mix well. Cover with a lid and bring this to a boil. Reduce to a rolling simmer.
- Simmer for 15-20 minutes until chicken is cooked. At the end, add in green onions.
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 2-3 minutes or reheat on the stovetop in a pan on medium heat until hot.
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📖 Recipe
Easy Dakbokkeumtang (Korean Chicken Stew)
Ingredients
- 1 lb boneless chicken thighs quartered
- 1 onion diced
- 1 carrot sliced
- 4 russet potatoes peeled and quartered
- 3 cups chicken stock
- 1 tablespoon vegetable oil or any neutral oil
- 1 green onion chopped
Sauce:
- 1-2 tablespoon gochujang add less if you want it more mild
- 1 tablespoon white granulated sugar
- 2 tablespoon regular soy sauce
- 1 tablespoon garlic minced
- 1 tablespoon sesame oil
Instructions
- In a small bowl, mix together sauce ingredients. Set aside.
- In a medium size pot set over medium high heat, add vegable 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.
- Add chicken stock or water with sauce. Mix well. Cover with a lid and bring this to a boil. Reduce to a rolling simmer.
- Simmer for 15-20 minutes until chicken is cooked. At the end, add in green onions.
Suggested Equipment & Products
- Gochujang
- Regular Soy Sauce
Angel
What a wonderful meal i love asian and korean food and living in france its very hard to find already made things i wad lucky to find the things i need at a local chinese store it was a great meal and for the spicy lovers a little bit of chinese pepper sauce will spice or bowl up. Thanks for sharing
christieathome
Thanks so much for making my recipe and glad you enjoyed it!
Minty
Delicious recipe! thanks!
christieathome
Thank you so much Minty for your kind comment! I'm so glad you enjoyed my recipe!
Vivienne
Very nice, I will definitely make again.
christieathome
Thanks for making my recipe Vivienne! Glad you enjoyed it!
Heidi | The Frugal Girls
This is such a perfect savory stew to help kick off the Fall. I LOVE all the flavors! 😋
Rebecca Dillon
Such a rich and hearty recipe. This is perfect for fall!
Molly
OMG I made this and it was sooo yummy! Thank you for sharing this!
Rosemary Squires
Mmmm this is the ultimate cozy dish! I was just planning a bunch of recipes using pantry staples in case we get stuck inside, so I am saving this idea!
Tasia ~ two sugar bugs
This dish looks so comforting Christie! I also love how quickly it comes together!