Dak Bokkeumtang

About the dish

Dak bokkeumtang is chicken cut into pieces and braised with potatoes and carrots in a spicy gochujang sauce. Generous and warming, it was the dish a whole family would gather around at celebrations or on weekend evenings.

Key ingredient

Chicken (dakgogi) — lean, easily digested quality protein, ideal for recovery and restorative meals; methionine and essential amino acids support liver function and immunity, and vitamin A keeps skin and mucous membranes healthy. Good all year round (a summer restorative), raised nationwide.

Ingredients

Main: chicken 240 g, potato 100 g (2/3), carrot 20 g, onion 50 g (1/2 small), green chili 10 g (2/3), red chili 10 g (2/3), water 200 mL (1 cup) · Seasoning sauce: soy sauce 24 g (1 1/3 tbsp), gochujang 10 g (1/2 tbsp), gochugaru 5 g (1 tbsp), minced scallion 9 g (1 tbsp), minced garlic 5 g (1 tsp), minced ginger 3 g (1 tsp), sugar 5 g (1 1/3 tsp), ground pepper a pinch

Simple recipe

1. Cut the chicken into serving pieces and blanch them briefly in boiling water.
2. Quarter the potatoes and onion, cut the carrot into 2 cm rounds, trim the cut edges of the potato and carrot smooth, and slice the green and red chilies on the diagonal (0.3 cm).
3. Mix the seasoning ingredients into a sauce.
4. Put the chicken in a pot with half the sauce, pour in a cup of water and bring it to a boil.
5. Once boiling, add the potatoes and carrot along with the remaining sauce and keep cooking.
6. Finally add the onion and the green and red chilies and let it boil up once more.

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