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 Korean braised chicken 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 Korean dakbokkeumtang, 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.
Other recipes you may like!
Dak Galbi
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Kimchi Tofu Stew
Japchae
Tteokbokki
Kimchi Fried Rice
Mild Korean Chicken Stew
This mild version was actually tolerable for my husband who can't take spicy food. I made it mild by removing the Korean Red Pepper Flakes that is usually included in most recipes for Dakbokkeumtang. So this Korean chicken stew is not spicy compared to most!
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.
For this recipe
You will need the following ingredients for my dakbokkeumtang recipe:
- 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
Sauce:
- 1 tbsp gochujang paste
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- ½ tbsp garlic minced
- ½ tbsp sesame oil
How to make Dakbokkeumtang
- 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.
Give it a try!
Well I hope you give my Dakbokkeumtang Korean Chicken Stew recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this Korean chicken and potato stew, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
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Take care,
Christie
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Dakbokkeumtang Korean Chicken Stew (30 minutes)
Ingredients
- 4 chicken thighs skinless boneless
- 1 onion chopped
- 1 carrot chopped
- 4 russet potatoes peeled and quartered
- 2-3 cups water
- 1 tsp avocado oil
- 1 stalk green onion chopped
Sauce:
- 1 tbsp gochujang
- 1 tbsp sugar
- 2 tbsp soy sauce
- ½ tbsp garlic minced
- ½ tbsp sesame oil
Instructions
- 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.
This dish looks so comforting Christie! I also love how quickly it comes together!
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!
OMG I made this and it was sooo yummy! Thank you for sharing this!
Such a rich and hearty recipe. This is perfect for fall!
This is such a perfect savory stew to help kick off the Fall. I LOVE all the flavors! 😋