4 Korean Chicken stew (닭볶음탕)


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it’s been a while since we cooked something, i know. but like i mentioned in the last post – exams and writing final reports were pretty exhausting.
so today, Korean cuisine again. really easy to make and delicious Korean chicken stew, dak bokkeumtang which literally means ‘fried chicken hot pot’. But what’s funny, we don’t fry the chicken while making that dish. ^^
enjoy!

INGREDIENTS: 

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400g chicken leg meat (without bones)
300g chicken leg halves
4-5 chicken stomachs
6 small potatoes
1 onion
1/2 leek
chilli peppers (optional)
3 cloves of garlic

FOR SAUCE:

2 tablespoons of Gochujang paste (Korean red hot pepper paste, you can probably buy it in every shop with Asian food)
3 tablespoons of chilli powder
2 tablespoons of soy sauce
1 tablespoon of sugar
1 tablespoon of mirin (you can use rice wine as a substitute)
salt
pepper

Mix all the ingredients in a bowl. Add salt, pepper, sugar according to your taste.

HOW TO MAKE?

1. Cut the meat, rather big pieces. Prepare a pot or a deep frying pan and fill it with cold water (about half a pot). Add the meat into the water and boil on the low heat until it’s cooked.

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2. While the meat is cooking, cut the vegetables. Also rather big pieces. Potatoes pieces should be big, tensai said it’s much more delicious this way ^^

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3. When the meat is cooked, add the vegetables and sauce. Add chopped garlic and chilli peppers (optional, if you like to have it very spicy). Cook until the potatoes are soft.

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4. The soup should simmer all the time, this way the taste will be stronger, potatoes more soft and the soup’s taste will soak into the meat making it amazingly soft and tasty 😉

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5. When it’s ready, put some stew in a bowl (as much as you’re gonna eat). Cook some rice before, when eaten with rice it tastes even better.


Easy, right? Enjoy! ^^

aho&tensai

  1. This looks absolutely delicious! I love Korean stews so thanks for sharing your wonderful recipe. 🙂

    Reply

    1. I can assure you, tastes delicious not only looks ;p and it’s very easy to make. I love Korean food too, don’t know what am I gonna do once I’m back in Poland ;p

      Reply

      1. to musi być pyszne….wspaniałe gotowanie

  2. this is effing excellent. I love the inclusion of the stomachs!!

    Reply

  3. IThank you. t looks good so probably I will use your recipe.
    The only problem is that in Sao Paulo chicken stomachs are sold with the best, succulent part removed from them. Hmm… how it is in Japan?

    Reply

    1. in Japan they are same as in Poland 😉 extra chewy and delicious kkkkk maybe you can just buy a still alive chicken and then….you know what to do ;p

      Reply

  4. Oh man, looking at all your yummy photos of Asian food is giving me serious cravings. This one jumped out at me in particular. It sounds delicious! Thanks for stopping by my blog! =)

    Reply

  5. Interesting that you used chicken stomach, I’ve made this dish a lot but never with stomach. Guess it will make the stew richer? Regardless, looks yummy 😉

    Reply

  6. Robie to dzis pierwszy raz. Trochę się boje co wyjdzie

    Reply

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