Dak Bokkeum Tang

🛒 Ingredients

• Chicken (bone-in, skin-on, cut into pieces) 200 g · 500 kcal
• Potatoes, peeled, cut into chunks 100 g · 80 kcal
• Carrot, peeled, cut into chunks 38 g · 15 kcal
• Onion, cut into large chunks 38 g · 15 kcal
• Green Onions, chopped for garnish 8 g · 2 kcal
• Gochujang (Korean chili paste) 15 g · 35 kcal
• Gochugaru (Korean chili powder) 8 g · 27 kcal
• Soy Sauce 11 g · 8 kcal
• Garlic, minced 5 g · 7 kcal
• Ginger, minced 3 g · 2 kcal
• Sugar 8 g · 32 kcal
• Sesame Oil 1 g · 9 kcal
• Water 125 g · 0 kcal

👨‍🍳 Instructions

1. Rinse the chicken pieces thoroughly and blanch them in boiling water for 5-7 minutes to remove impurities. Drain the chicken and rinse again with cold water; set aside.
2. In a large pot or deep pan, combine the blanched chicken, potatoes, carrots, and onion.
3. In a separate bowl, whisk together gochujang, gochugaru, soy sauce, minced garlic, minced ginger, and sugar to create the spicy sauce.
4. Pour the spicy sauce over the chicken and vegetables in the pot, then add water until the ingredients are mostly submerged.
5. Bring the mixture to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 30-40 minutes, or until chicken is tender and potatoes are cooked through.
6. Stir in the black pepper and sesame oil. Garnish with chopped green onions before serving. Serve hot with rice.