Easy Dakbokkeumtang (Korean Chicken Stew)

A hearty, spicy, savory braised chicken stew with tender potatoes, carrots and onions ready in 30 minutes. This quick and easy dakbokkeumtang is made with simple ingredients and best served as a main with steamed rice.

5 from 10 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Asian, Korean

Servings

Calories per serving 1032 kcal

Ingredients

1 lb boneless chicken thighs chopped into quarters
1 large onion diced
1 carrot chopped
4 small russet potatoes or yukon gold potatoes, peeled and chopped into quarters
3 cups chicken stock or water
1 tablespoon vegetable oil or any neutral oil
1 green onion chopped into 1-inch long pieces

Sauce

3 tablespoon gochujang
3 tablespoon regular soy sauce
3 tablespoon garlic minced
1 tablespoon white granulated sugar
1 tablespoon sesame oil

Instructions

In a small bowl, combine sauce ingredients. Set aside.
Heat vegetable oil in a medium-sized pot on medium heat. Add onions and fry until translucent. Then add chicken thighs and brown them on both sides.
To the pot, add potatoes, carrots and cook for 1-2 minutes.
Stir in chicken stock with the sauce. Cover with a lid and bring to a boil on medium-high heat. Then reduce to low-medium heat for a rolling simmer.
Simmer for 15-20 minutes until chicken is cooked through. Garnish with green onions and enjoy with rice!

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