Photograph of the finished Dakbokkeumtang

Korea · Gà om cay Hàn Quốc

Dakbokkeumtang

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.7 oz
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 2.8 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Potato Potato 14.1 oz
  • Photograph of Carrot Carrot 7.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 0.6 oz
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Cut the chicken thighs into bite-sized pieces, blanch them in boiling water for 3 minutes, then rinse off the foam to keep the broth clear.
  2. 2 Mix Korean chili powder, gochujang chili paste, soy sauce, sugar, minced garlic, and minced ginger to make a braising sauce.
  3. 3 Sauté the chicken with half of the sauce over high heat for 5 minutes until the meat is firm and turns red.
  4. 4 Add just enough water to cover the chicken, bring to a boil, then reduce heat and simmer for 20 minutes.
  5. 5 Add the potatoes and carrots cut into large pieces, and simmer for another 15 minutes until the vegetables are tender but not mushy.
  6. 6 Add the onions, simmer for 5 minutes until the sauce thickens, sprinkle with chopped scallions, and serve hot with rice.

With an appliance

  • Pressure cooker 40 min

    Replace step 4: simmer under high pressure for 7 minutes then release the pressure quickly; the potatoes and carrots in step 5 should still be cooked with the lid open for 15 minutes, simmering them together will make them mushy.

Start cooking