CLEAN THE CHICKEN
Blanch the chicken for 2 minutes, drain and rinse away loose foam. This keeps the finished sauce cleaner.
BOKKEUM & JORIM · 볶음·조림
DAKBOKKEUMTANG
닭볶음탕
Chicken, potatoes and vegetables braised in a spicy-sweet sauce. Despite the word tang in its name, it eats more like a generous braise than a clear soup.
TIME40 MINLEVELMEDIUMMAKES3–4 SERVINGS
WHAT YOU NEED
INGREDIENTS.
Measured for 3–4 servings. Prepare and cut everything before the pot goes on the heat.
- 1 kg bone-in chicken pieces
- 2 medium potatoes, large chunks
- 1 carrot, large chunks
- 1 onion, sliced
- 2 scallions, cut into lengths
- 500 ml water
- 3 tbsp gochujang
- 2 tbsp gochugaru
- 3 tbsp soy sauce
- 1½ tbsp sugar or rice syrup
- 1 tbsp minced garlic
- ½ tsp black pepper
COOK IN ORDER
THE METHOD.
MIX THE SAUCE
Combine gochujang, gochugaru, soy sauce, sugar, garlic and pepper until smooth.
START THE BRAISE
Put chicken, water and sauce in a wide pot. Boil for 10 minutes so the seasoning begins to penetrate the meat.
ADD THE VEGETABLES
Cut potato and carrot into medium chunks, add them with the onion, then cover loosely and simmer for 15 to 18 minutes, turning the pieces occasionally.
REDUCE TO A GLOSS
Uncover and simmer for 3 to 5 minutes, until the potatoes are tender and the sauce coats a spoon. Add scallion for the final minute.
HOW TO KNOW IT IS READY
CHECK THE FINISH.
There should be enough red sauce to spoon over rice, but it should not look like a thin soup. The chicken must reach 74°C at its thickest point and the potatoes should remain intact.
THE KOREAN TABLE
HOW TO SERVE IT.
Set the pot in the middle and share. Spoon sauce over rice, pull chicken from the bone and eat potato between bites. Avoid biting through small bone fragments.
LEFTOVERS
STORE & REHEAT.
Cool and refrigerate for up to 3 days. Reheat thoroughly with a small splash of water; the potatoes will continue to absorb sauce.