Wednesday, 22 April 2015

Dak-bokkeumtang Korean Spicy Braised Chicken

Gochujang paste is such a versatile condiment! I know that this paste is widely used in Korean cuisine. So once again, I look to the master of online korean cooking, Miss Maangchi. I want something hearty and spicy this time, so Dak-bokkeumtang is perfect. It reminds me of our Asian chicken curry actually. Chicken and potatoes braised in spicy gravy? Sign me up! I didn't have any chicken wings or drumlets, so I used whole chicken drumsticks instead and it is still delicious!

The measurements of the recipe is quite straight forward so I didn't stray far from it. But I wasn't cooking for a party like she was,(see original recipe) so I just halved the recipe. We don't eat green chilli at home, but she said it's a crucial flavour, so I actually bought a whole packet, used ONE, and the rest just rotted away in the fridge. :( But she's right. You CAN taste the green chilli in the stew so try not to skip that.

500g chicken
2 onions (chopped)
2 tablespoons soya sauce
2 tablespoons minced garlic
2 tablespoons gochujang paste
2 tablespoons pepper flakes
1/2 tablespoon sugar
1 cup water

1 big green chilli (cut)
Spring onions (for garnish)

  1. Mix chicken, onions, seasoning and water together.
  2. Boil without a lid on high heat for 20mins. 
  3. Add potatoes and chilli and cook for another 20mins. This time with the lid on. 
  4. Remove lid and cook for another 3-5 mins to thicken the gravy. 
  5. Garnish with spring onions and serve!

1 comment:

  1. Hi
    Stumbled upon your blog cos I wanted a herbal steam chicken recipe and then went on to read your other simple recipes for home cooked meals. Must say I really like them. A stay home mum too so appreciate quickie meals! So thanks for sharing. I intend to try your other recipes. Now, off to marinate my chicken for dinner tonight...


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