Korean Spicy Chicken Stew (닭볶음탕)
My first recipe to share is one of our favorites. It may seem hard, but once you have all the ingredients, it’s a super easy but yummy recipe! I’ve tested out with different ingredients but concluded that this tasted the best! If you are looking for something spicy but hearty, try this one out.
Ingredients (Approx. 4-6 servings)
1-1.3kg bone-in chicken pieces (approximately 2.5 lbs should be good) *
2 cups water
1/2 clove garlic, chopped
1/2 tablespoon Korean soybean paste (in Korean, it is called dwen-jang 된장)
2 tablespoon Korean chili paste (in Korean, it is called go-chu-jang 고추장)
2 tablespoon Korean chili powder (in Korean, it is called go-chu-ga-ru 고춧가루)
1 tablespoon sugar
1 tablespoon sesame oil
5 tablespoon soy sauce
1 tablespoon mirin or rice wine
1 tablespoon of toasted sesame
1 yellow onion, diced
1/2 bunch of green onion (half of them, cut them into 1-2 inch pieces, the other half, chopped)
2 potatoes, diced
2 carrots, diced
*I like to use a mix of thigh, drumsticks, and breast meat pieces.
Rinse the chicken and cut out excess fat. I typically like them without the skin so I either buy skinless chicken pieces, or cut them out myself. If you like the skin, you can skip this step.
Put chicken in a pot of water over high heat until it’s boiled for 2-3 minutes.
Drain the boiled chicken. Steps 2-3 will help eliminate excess fat.
Combine the boiled chicken with rest of the ingredients in a saucepan and boil for 20-30 minutes over high heat or until the potatoes & carrots are fully cooked.
Serve and enjoy!