Hi guys, I’m Seonkyoung Longest. Welcome to “Asian at Home”!
Today, I’m going to show you how to make Dakbokkeumtang. It's Korean spicy chicken
stew. It's so comforting. You've got to try if you love chicken and if you love spicy
food. This is a must try in Korean cuisine. Let's get start it.
First, you need to prepare your chicken. You will need about 4 pounds of whole chicken
and cut up into pieces. You can definitely cut like this, how I did but you can ask to
your butcher to cut it for you or buy just drumsticks or thighs or wings that already
cut up sections, because that's totally fine as well if it has skin and bone in. You just
want to make sure the chicken has bone in and skin on for that impact flavor later.
Now what we are going to do is drop this chicken into boiling water and going to blench them.
Reason why we are doing it- to get rid of all the extra blood in the chicken and a little
dirty stuff from the bones. Don't worry about losing flavors by blench the chicken because
it actually going to make dakbokkeumtang more clean taste.
Blench them until the water starts boiling again. It takes about 5 to 10 minutes. Remove
from heat and drain the chicken and rinse under the cold water. Lightly rinse the pot
as well because we are going to cook Dakbokkeumtang into the same pot.
Place all of the clean chicken back to the rinsed pot, and now we are going to add all
the vegetables. First yukon gold potato. I'm going to peel it and cut it into big chunk,
like either cutting half or cutting quarter depending on the size.
You will need 1 pound of yukon gold potatoes.
And add into the pot.
Next carrot.
You willneed about half pound of carrot. Cut carrot into big chunks so they will cook as same
amount time as the chicken and the potatoes. Add into the pot. Next Onion. I really love
love a lot of onion in my dakbokkeumtang, because the natural sweetness from the onion
and all the juice, oh, my God it is to die for! It's SO good!
Cut onion into big chunks as well. This is about 1 and half pound of onion. Putting into
the pot. 8 cloves of garlic, finely chop.
And add into the pot as well.
Alright, now let's make the sauce! We are going to pour (the sauce) into the pot anyways
but if you mix it in a mixing bowl like this first, it will incorporates better. So first,
you will need Korean red pepper paste, we call Gochujang. You can buy this really easily
now days even at the regular grocery stores at Asian food section or order it from online.
So 3 tablespoons of gochujang. 2 tablespoons of soy sauce, 2 tablespoons of rice wine,
1 tablespoon of gochugaru, Korean red pepper flakes. You can skip this if you don't like
too spicy but it's must for my taste because I love spicy spicy. 1 tablespoon of sesame
oil, 1 teaspoon of sesame seeds, 1 tablespoon of sugar or honey 1/4 teaspoon of black pepper
and mix everything together.
Pour the sauce to the pot.
Alright, let's mix everything together.
Now cover the pot and we are going to bring
this to a boil over medium high heat. And no worries it looks dry right now because
all the juice actually coming from the vegetables and the chicken. So whenever they all come
together... Ummmahhh! Ridiculously deliciousness we are talking right now. When it starts gently
boiling, reduce heat to medium and simmer for 40 minutes. Stir frequently first half
of cooking process. because you don't want anything to burn on the bottom of the pot.
You will see all the onions, potatoes and carrots start breaking down. And no worries
because that is actually going to thickens up the soup or stew naturally. My dakbokkeumtang
is almost done, it's probably a couple more minutes to boil. So I'm going to cut up some
green onions into 2 inches long to putting into the pot.
I'm going to place on my serving plate.
Last touch, as always, sesame seeds right on top.
Tadaa~! Dakbokkeumtang! Ummm I cannot wait to taste it!
So normally we serve with a bowl of warm rice
and kimchi. It really doesn't need anything else.
(Jacob) Ummm! (SK) Are you having an orgasm or something
over there? (Jacob) It's like perfect comfort food.
(SK) Um! ....Um!
(SK) Oh my God.
(Jacob) Is it weird that the carrot is probably my favorite part?
(SK) Is it weird that the onion is my favorite part?
(Jacob) The chicken is juicy, and the sauce. That sauce is just like.....
(SK) What I like to do is getting the sauce on to the rice.
(Jacob) This is so good.
(Jacob) Especially I had to smelling this
whole time it's cooking, my stomach is growling. Um!
(Jacob) This, I don't even know how to explain.
(Jacob) I mean, because this has everything
that like, an American stew has in it. But then with the little bit of sweet and spicy
is perfect... ahh!!
If you liked my Dakbokkeumtang, Korean spicy
chicken stew recipe, give me a thumbs up! And Subscribe my channel for more inspirations
and idea of Asian home cooking! Thank you so much for watching me today, and remember,
You can always cook Asian food at your house, making it easy and fun!
I'm Seonkyoung Longest and this is "Asian at Home"!
I will see you next time! Bye~!!