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Dak-Bokkeumtang (닭볶음탕)

April 19, 2014

This is a red spicy dish. Have a look at this Google image search for 닭볶음탕 to see a glorious red wall of chicken, potatoes, and onions. I first learned how to make it from Maangchi’s youtube channel where she walks you through fantastic, and simple, Korean food.

This dish does require one ingredient that is probably only available from one of those Asian groceries stores or on line. It’s called Gochujang. You can buy some online here and save yourself a trip, or if you have 30+ days, you can read about how to make gochujang at home in this post by Amy Kim. In essence it is a fermented paste made from red chillies, sugar, soy, and salt.

Dak-Bokkeumtang at the 40 minute mark, about time to turn on the rice. 

 Dak-bokkeumtang Method: Chop some chicken thighs into bite size pieces. Brown them in a stock pan with some oil. Once browned cover the chicken with water and let it keep cooking.

In a small bowl mix up a few big tablespoons of gochujang with some vinegar, red pepper flakes, soy sauce, and sugar. Mix it to your own taste. I like 4 – 2 – 2 – 2 – 1.

Pour that into the pot with the chicken and cook for 30 minutes.

Chop up equal quantities of brown onions, potatoes, and carrots. Put them into the pot and add some water if you need to. Cook for another 30 minutes.

It’s great with some rice and toasted sesame seeds.

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