How to Make Korean Spicy Chicken Stew (Dakbokkeumtang)

Name: How to Make Korean Spicy Chicken Stew (Dakbokkeumtang)
Total time: 30 min
Yield: 4 servings
Cuisine: Korea
Ingredients: Chicken 1kg; chicken stock 600ml, made from 1kg chicken bones or feet with 1.5 liters water; potatoes 2 large; onion 1; carrot 1; leek 1/2; green horn chili 1; gochujang 2 tablespoons; coarse chili flakes 2 tablespoons; Korean soy sauce 2 tablespoons; cooking wine 1/2 tablespoon; kOBE Monk Fruit Blend syrup (mul yeot) 1 tablespoon; minced garlic 1 tablespoon; ground pepper 1/2 tablespoon

International dishesSoupsKoreaabout 30 minutes with the stock already made

Korean spicy chicken stew gives a deep red pot, warm with heat, the potatoes falling apart and soaked in sauce. The chicken braises with gochujang and coarse chili flakes, so the heat has depth rather than sharpness. The stock is what matters most, and plain water leaves the pot thin.

Blanching the chicken with ginger clears any strong smell and keeps the broth clear. The vegetables go in 5 minutes after the pot comes to a boil, since any earlier and the potato collapses before the chicken is tender.

This batch weighs about 3.8kg, at roughly 46 calories per 100g.

Nutrition (this recipe makes 4 servings)

46.1kcal

6.2gprotein

1gfat

0.6gsugar

The sweetness here comes from kOBE Monk Fruit Blend. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes about 4 servings. The whole pot goes to the middle of the table for four, each with a bowl of rice under the sauce.

Ingredients for the batch

Chicken 1kg
chicken stock 600ml, made from 1kg chicken bones or feet with 1.5 liters water
potatoes 2 large
onion 1
carrot 1
leek 1/2
green horn chili 1
gochujang 2 tablespoons
coarse chili flakes 2 tablespoons
Korean soy sauce 2 tablespoons
cooking wine 1/2 tablespoon
kOBE Monk Fruit Blend syrup (mul yeot) 1 tablespoon
minced garlic 1 tablespoon
ground pepper 1/2 tablespoon

Method

Make the stock: rinse 1kg chicken bones or feet, blanch them in boiling water with a few slices of ginger, then simmer them in a pot with 1.5 liters water over low heat for 45 minutes to 1 hour.
Mix the sauce from 2 tablespoons gochujang, 2 tablespoons coarse chili flakes, 2 tablespoons Korean soy sauce, 1/2 tablespoon cooking wine, 1 tablespoon kOBE Monk Fruit Blend syrup, 1 tablespoon minced garlic and 1/2 tablespoon ground pepper.
Rinse 1kg chicken, chop it into bite sized pieces and blanch it in boiling water with a few slices of ginger.
Peel 2 large potatoes, 1 carrot and 1 onion and cut them into bite sized pieces. Slice 1/2 leek and 1 green horn chili.
Put the blanched chicken in a pot, add the sauce and stir for 1 minute to coat, then pour in 600ml stock and turn on the heat.
Five minutes after it boils, add the potato, carrot and onion, cover the pot and lower the heat. Once everything is tender, add the leek and chili and adjust the seasoning.
Serve it hot with rice.

Tips

Without the syrup, 1 tablespoon kOBE Monk Fruit Blend stirred into a little warm water for 5 minutes until fully dissolved takes its place.
For more heat, another tablespoon of fine chili powder goes in, since the coarse flakes bring color and the fine powder brings the burn.
Water in place of stock still works, though the pot comes out lighter, and extra minced garlic helps.
Blanching the chicken before it braises keeps the broth clear and free of scum.
Potatoes soaked in cold water for a few minutes after peeling release starch and keep the pot from clouding.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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