Spicy Korean Braised Chicken Stew (Dakbokkeumtang) 🍗🥔🌶️✨

Here’s the recipe for Spicy Korean Braised Chicken Stew (Dakbokkeumtang) 🍗🥔🌶️✨

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Ingredients:

• 2 lbs (900g) chicken drumsticks or thighs
• 2 medium potatoes, peeled & cut into chunks
• 2 carrots, cut into chunks
• 1 onion, quartered
• 3–4 green onions, cut into 2-inch pieces
• 2–3 dried bay leaves (optional)
• 2 cups water or chicken broth

FOR THE SAUCE:

• 3 tbsp gochujang (Korean red chili paste)
• 2 tbsp gochugaru (Korean red chili flakes)
• 3 tbsp soy sauce
• 1 tbsp oyster sauce (optional)
• 1 tbsp sugar (or honey)
• 1 tbsp sesame oil
• 1 tbsp minced garlic
• 1 tsp grated ginger
• 1–2 fresh red chili peppers (optional, for extra heat)

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Instructions:

1. Prepare the chicken – Rinse chicken pieces under cold water and pat dry.
2. Mix the sauce – In a bowl, combine gochujang, gochugaru, soy sauce, oyster sauce, sugar, sesame oil, garlic, and ginger.
3. Cook chicken – In a large pot, add chicken and sauce. Stir to coat well. Pour in water or chicken broth.
4. Simmer – Bring to a boil, then lower the heat to medium. Add potatoes, carrots, onion, and bay leaves. Cover and simmer for about 25–30 minutes until chicken is cooked and vegetables are tender.
5. Finish – Add green onions and fresh chili peppers in the last 5 minutes of cooking. Stir gently.
6. Serve – Enjoy hot with steamed white rice and kimchi on the side.