Dakbokeumtang (Korean Spicy Chicken Stew)

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Bring a large pot of water to a boil. Add the chicken, return to a boil, then drain. Rinse the chicken in cold water and drain well. Rinse the pot.
2. Return the chicken to the pot. Add the potatoes, carrot, kabocha squash, half of the onion and the garlic.
3. In a small bowl, whisk together the gochujang, soy sauce, gochugaru, sugar, sesame oil, sesame seeds and rice wine. Pour over the chicken and vegetables and mix until evenly coated.
4. Over medium-high heat, stir until the mixture starts to boil. Cover, reduce to medium and simmer for 30 minutes, stirring often during the first 20 minutes so it does not burn.
5. Stir in the remaining onion and simmer for 10 more minutes.
6. Stir in the green onions, then remove from the heat.
7. Transfer to a serving plate, and garnish with more sesame seeds, green onion and a drizzle of sesame oil.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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