Easy Dakbokkeumtang (Korean Chicken Stew)

Dakbokkeumtang (Korean Chicken Stew). A delicious spicy, savory braised chicken stew cooked with potatoes, carrots and onions. Great with a bowl of steamed rice and ready in 30 minutes.

5 from 9 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 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.

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