Recipes :: Sauté :: Korean spicy chicken stew (Dak Bokkeum Tang)

Name: Recipes :: Sauté :: Korean spicy chicken stew (Dak Bokkeum Tang)
Ingredients: About 1100 grams boneless chicken, cut into small pieces (excess fat removed) I usually use chicken wings, cut in half if desired; 1/2 medium onion cut into large chunks; 2 carrots cut into large chunks (or baby carrots); 2 spring onions; 3 tablespoons gochugaru (chili flakes); 3 tablespoons sugar; 2 tablespoons gochujang (fermented chili paste, unfortunately there is no alternative for this); 1/2 tablespoon doenjang (fermented soybeans, similar to miso); 2 tablespoons rice wine; 4 tablespoons oyster sauce or soy sauce; 1 tablespoon minced garlic; 1 teaspoon grated ginger; black pepper to taste; 1/4 cup water or chicken stock; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

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Korean spicy chicken stew with boneless chicken, potatoes, and a flavorful sauce made with gochugaru and gochujang. Perfect for a hearty, spicy meal!

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Ingredients

About 1100 grams boneless chicken, cut into small pieces (excess fat removed) I usually use chicken wings, cut in half if desired
1/2 medium onion cut into large chunks
2 carrots cut into large chunks (or baby carrots)
2 spring onions
3 tablespoons gochugaru (chili flakes)
3 tablespoons sugar
2 tablespoons gochujang (fermented chili paste, unfortunately there is no alternative for this)
1/2 tablespoon doenjang (fermented soybeans, similar to miso)
2 tablespoons rice wine
4 tablespoons oyster sauce or soy sauce
1 tablespoon minced garlic
1 teaspoon grated ginger
black pepper to taste
1/4 cup water or chicken stock
1 tablespoon sesame oil
1 teaspoon sesame seeds