Description
Spicy Korean Chicken, known as Dak-bokkeum-tang, is a flavorful dish featuring tender chicken pieces simmered in a rich, spicy sauce with hearty vegetables. This comforting meal is perfect for those who enjoy a bit of heat in their food.
Ingredients
For the marinade:
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean red pepper paste)
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon honey
- 1 tablespoon rice wine or mirin
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 tablespoon sesame oil
For the chicken:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup water
- 1 medium potato, peeled and cut into chunks
- 1 carrot, sliced
- 1 onion, chopped
- 2 green onions, cut into 2-inch pieces
- 1 tablespoon vegetable oil
Instructions
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Marinate the chicken: In a bowl, mix all marinade ingredients until well combined. Add the chicken pieces, ensuring they’re evenly coated. Let it marinate for at least 30 minutes.
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Cook the chicken: Heat vegetable oil in a large pot over medium heat. Add the marinated chicken and cook for about 5 minutes, stirring occasionally.
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Add vegetables: Stir in the potato, carrot, and onion. Pour in the water and bring to a boil.
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Simmer: Once boiling, reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.
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Finish and serve: Add the green onions and cook for an additional 2 minutes. Taste and adjust seasoning as needed. Serve hot with steamed rice.
Notes
- For a milder version, reduce the amount of gochugaru or omit it entirely.
- Feel free to add other vegetables like zucchini or mushrooms based on your preference.