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Dakbokkeumtang(닭볶음탕) Recipe: Korean Spicy Braised Chicken Stew

 


Dakbokkeumtang Recipe: Korean Spicy Braised Chicken Stew

Dakbokkeumtang (닭볶음탕) is a hearty Korean chicken stew made with tender chicken, potatoes, carrots, onions, and a rich, spicy gochujang-based sauce. The chicken and vegetables slowly absorb the flavorful broth, creating a comforting dish that is especially delicious with a bowl of freshly steamed rice.

This dish is sometimes called Korean Spicy Braised Chicken or Spicy Chicken Stew. It is savory, slightly sweet, moderately spicy, and full of deep Korean flavors.

Recipe Information

  • Servings: 4–5
  • Preparation Time: 15 minutes
  • Cooking Time: 35–40 minutes
  • Total Time: About 55 minutes
  • Difficulty: Easy to Intermediate

Ingredients

Main Ingredients

  • 2.6 lb. or 1.2 kg bone-in chicken, cut into serving pieces
  • 2 medium potatoes
  • 1 medium carrot
  • 1 large onion
  • 2 green onions
  • 1–2 green chili peppers
  • 4 cups water or chicken stock

Spicy Sauce

  • 2 tablespoons gochujang, Korean red chili paste
  • 2 tablespoons gochugaru, Korean red pepper flakes
  • 4 tablespoons soy sauce
  • 1½ tablespoons minced garlic
  • 1 tablespoon sugar
  • 1 tablespoon corn syrup, rice syrup, or oligosyrup
  • ½ teaspoon ground black pepper
  • 1 teaspoon grated ginger, optional

Optional Add-Ons

  • Korean rice cakes
  • Glass noodles
  • Mushrooms
  • Perilla leaves
  • Toasted sesame seeds

How to Make Dakbokkeumtang

Step 1: Prepare the Chicken

Rinse the chicken briefly under cold water and pat it dry with paper towels. Remove any excess skin or visible fat.

For a cleaner-tasting broth, place the chicken in boiling water for two or three minutes. Drain and rinse the chicken before adding it to the stew.

Step 2: Prepare the Vegetables

Peel the potatoes and cut them into large chunks. Cut the carrot into thick pieces and slice the onion into large wedges.

Cut the green onions into approximately 2-inch pieces. Slice the green chili peppers diagonally.

Keep the potato pieces fairly large so they do not break apart while simmering.

Step 3: Make the Sauce

In a small bowl, combine:

  • Gochujang
  • Gochugaru
  • Soy sauce
  • Minced garlic
  • Sugar
  • Corn syrup or oligosyrup
  • Black pepper
  • Ginger, when using

Mix well until the sauce becomes smooth and evenly combined.

Step 4: Build the Pot

Place the chicken, potatoes, carrots, and onion in a large pot.

Pour in four cups of water or chicken stock. Add the prepared sauce and stir gently so that the chicken and vegetables are evenly coated.

Step 5: Bring It to a Boil

Place the pot over medium-high heat and bring the liquid to a boil.

Once it begins boiling, remove any foam or impurities that rise to the surface. This helps create a cleaner and more flavorful broth.

Step 6: Simmer the Chicken

Reduce the heat to medium. Cover the pot loosely and simmer for approximately 20 minutes.

Occasionally spoon the sauce over the chicken and vegetables so that everything cooks evenly and absorbs the seasoning.

Step 7: Finish the Stew

Add the green onions and sliced green chili peppers.

Continue cooking uncovered for another 10–15 minutes, or until the chicken is fully cooked, the potatoes are tender, and the sauce has thickened.

The chicken should reach an internal temperature of 165°F or 74°C.

When adding rice cakes, mushrooms, or soaked glass noodles, place them in the pot during the final cooking stage.

Step 8: Serve

Transfer the Dakbokkeumtang to a large serving bowl or serve it directly from the pot.

Garnish with toasted sesame seeds and optional perilla leaves. Serve immediately with hot steamed rice and kimchi.

Chef’s Tips

Use bone-in chicken.
Bone-in chicken creates a richer broth and remains juicy during simmering.

Do not cut the potatoes too small.
Large potato chunks retain their shape and absorb the spicy sauce without becoming mushy.

Adjust the spice level.
For a milder stew, reduce the gochugaru to one tablespoon. For extra heat, add another chili pepper or a small amount of spicy gochugaru.

Simmer uncovered at the end.
Cooking without the lid during the final 10–15 minutes allows the sauce to reduce and become thicker.

Let the stew rest briefly.
Allowing the finished stew to rest for five minutes helps the flavors settle and deepen.

What to Serve with Dakbokkeumtang

Dakbokkeumtang is especially delicious with:

  • Steamed white rice
  • Kimchi
  • Pickled radish
  • Perilla leaves
  • Korean rice cakes
  • Glass noodles
  • A simple cucumber salad

After eating most of the chicken and vegetables, you can mix rice into the remaining sauce for a flavorful final bite.

Flavor Profile

Dakbokkeumtang has a wonderful balance of:

  • Savory soy sauce
  • Spicy gochugaru
  • Deep gochujang flavor
  • Mild sweetness
  • Rich chicken broth
  • Soft, sauce-soaked potatoes

It is warming, satisfying, and perfect for family dinners or casual gatherings.

Final Thoughts

Dakbokkeumtang is one of Korea’s most comforting home-style dishes. Although it looks richly seasoned, the recipe is simple enough to prepare in one pot.

Tender chicken, hearty vegetables, and spicy-sweet sauce come together to create a memorable Korean meal. Serve it bubbling hot with rice and enjoy every flavorful spoonful.

English Hashtags

#Dakbokkeumtang #KoreanChickenStew #SpicyBraisedChicken #KoreanFood #KoreanRecipe #GochujangRecipe #KoreanHomeCooking #ChickenStew #ComfortFood #EasyKoreanRecipe

ARTÍCULO EN ESPAÑOL

Receta de Dakbokkeumtang: Estofado Coreano Picante de Pollo

El Dakbokkeumtang (닭볶음탕) es un reconfortante estofado coreano preparado con pollo tierno, papas, zanahoria, cebolla y una salsa picante a base de gochujang.

Mientras se cocina, el pollo y las verduras absorben el caldo condimentado, creando un platillo sabroso, ligeramente dulce y moderadamente picante. Es especialmente delicioso acompañado de arroz blanco recién cocido.

Este platillo también se conoce como pollo coreano estofado picante o estofado coreano de pollo.

Información de la receta

  • Porciones: 4–5
  • Tiempo de preparación: 15 minutos
  • Tiempo de cocción: 35–40 minutos
  • Tiempo total: Aproximadamente 55 minutos
  • Dificultad: Fácil a intermedia

Ingredientes

Ingredientes principales

  • 1.2 kg o 2.6 lb. de pollo con hueso, cortado en piezas
  • 2 papas medianas
  • 1 zanahoria mediana
  • 1 cebolla grande
  • 2 cebollines
  • 1–2 chiles verdes
  • 4 tazas de agua o caldo de pollo

Salsa picante

  • 2 cucharadas de gochujang, pasta coreana de chile rojo
  • 2 cucharadas de gochugaru, hojuelas coreanas de chile rojo
  • 4 cucharadas de salsa de soya
  • 1½ cucharadas de ajo picado
  • 1 cucharada de azúcar
  • 1 cucharada de jarabe de maíz, jarabe de arroz u oligosacárido
  • ½ cucharadita de pimienta negra molida
  • 1 cucharadita de jengibre rallado, opcional

Ingredientes opcionales

  • Pasteles de arroz coreanos
  • Fideos de cristal
  • Hongos
  • Hojas de perilla
  • Semillas de sésamo tostadas

Cómo preparar Dakbokkeumtang

Paso 1: Preparar el pollo

Enjuague brevemente el pollo con agua fría y séquelo con toallas de papel. Retire el exceso de piel y la grasa visible.

Para obtener un caldo más limpio, coloque el pollo en agua hirviendo durante dos o tres minutos. Escúrralo y enjuáguelo antes de preparar el estofado.

Paso 2: Preparar las verduras

Pele las papas y córtelas en trozos grandes. Corte la zanahoria en piezas gruesas y la cebolla en gajos grandes.

Corte los cebollines en trozos de aproximadamente 5 centímetros. Rebane los chiles verdes diagonalmente.

Es recomendable cortar las papas en piezas grandes para evitar que se deshagan durante la cocción.

Paso 3: Preparar la salsa

En un recipiente pequeño, mezcle:

  • Gochujang
  • Gochugaru
  • Salsa de soya
  • Ajo picado
  • Azúcar
  • Jarabe de maíz o jarabe de arroz
  • Pimienta negra
  • Jengibre, cuando se utilice

Mezcle hasta obtener una salsa uniforme.

Paso 4: Colocar los ingredientes en la olla

Coloque el pollo, las papas, la zanahoria y la cebolla en una olla grande.

Agregue cuatro tazas de agua o caldo de pollo. Incorpore la salsa preparada y mezcle suavemente para cubrir el pollo y las verduras.

Paso 5: Hervir

Cocine a fuego medio-alto hasta que el líquido comience a hervir.

Cuando hierva, retire cuidadosamente la espuma y las impurezas que aparezcan en la superficie. Esto ayudará a obtener un caldo más limpio y agradable.

Paso 6: Cocinar a fuego lento

Reduzca el fuego a nivel medio. Cubra parcialmente la olla y cocine durante aproximadamente 20 minutos.

De vez en cuando, vierta un poco de salsa sobre el pollo y las verduras para que se cocinen y sazonen uniformemente.

Paso 7: Terminar el estofado

Agregue los cebollines y los chiles verdes rebanados.

Continúe cocinando sin tapa durante otros 10–15 minutos, hasta que el pollo esté completamente cocido, las papas estén tiernas y la salsa se haya espesado.

El pollo debe alcanzar una temperatura interna de 165°F o 74°C.

Cuando utilice pasteles de arroz, hongos o fideos de cristal previamente remojados, agréguelos durante esta última etapa de cocción.

Paso 8: Servir

Coloque el Dakbokkeumtang en un recipiente grande o sírvalo directamente desde la olla.

Decore con semillas de sésamo tostadas y hojas de perilla, si lo desea. Sírvalo inmediatamente con arroz blanco caliente y kimchi.

Consejos del chef

Utilice pollo con hueso.
El pollo con hueso produce un caldo más profundo y sabroso, además de mantener la carne jugosa.

Corte las papas en trozos grandes.
Esto ayuda a que mantengan su forma y absorban la salsa sin deshacerse.

Ajuste el nivel de picante.
Para una versión más suave, reduzca el gochugaru a una cucharada. Para una versión más picante, agregue otro chile verde o un poco más de gochugaru.

Cocine sin tapa al final.
Dejar la olla destapada durante los últimos minutos ayuda a reducir y espesar la salsa.

Deje reposar el estofado.
Después de apagar el fuego, déjelo reposar durante cinco minutos para que los sabores se integren mejor.

Con qué acompañar el Dakbokkeumtang

Este estofado combina especialmente bien con:

  • Arroz blanco al vapor
  • Kimchi
  • Rábano encurtido
  • Hojas de perilla
  • Pasteles de arroz coreanos
  • Fideos de cristal
  • Ensalada fresca de pepino

Después de comer la mayor parte del pollo y las verduras, puede mezclar arroz con la salsa restante para disfrutar hasta la última cucharada.

Perfil de sabor

El Dakbokkeumtang ofrece un delicioso equilibrio entre:

  • El sabor salado de la salsa de soya
  • El picante del gochugaru
  • El sabor profundo del gochujang
  • Un ligero toque dulce
  • Un caldo de pollo intenso
  • Papas suaves impregnadas de salsa

Es un platillo cálido, abundante y perfecto para una comida familiar.

Conclusión

El Dakbokkeumtang es uno de los platillos caseros más reconfortantes de Corea. Aunque tiene un sabor profundo y una apariencia muy especial, puede prepararse fácilmente en una sola olla.

El pollo tierno, las verduras abundantes y la salsa picante y ligeramente dulce crean una comida coreana inolvidable. Sírvalo bien caliente con arroz y disfrute de todos sus sabores.

Hashtags en español

#Dakbokkeumtang #EstofadoCoreano #PolloPicante #ComidaCoreana #RecetaCoreana #CocinaCoreana #RecetaConGochujang #EstofadoDePollo #ComidaReconfortante #SaboresDeCorea

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