Dak-bokkeum-tang: Spicy Chicken Stew
Written by Joe Wabe
Photographed by Maangchi
October brings some of the best weather in Korea. The heat and rain are gone, and we enter a few weeks of sunny, cool, and windy climate. It’s the perfect time to go out for a hike and get a glimpse of the upcoming foliage. Mudeung Mountain, for those living in Gwangju, is an ideal spot for hikers. The many well-known hiking paths to the top attract many mountain-goers during this charming season.
It’s almost a ritual after an arduous hike to make a final stop at one of the many dak-bokkeum-tang (닭볶음탕) restaurants located at the entrance of Mudeung National Park and recharge with a delightful and appetizing plate full of spicy chicken and potatoes. This spicy chicken stew with beautiful red pepper sauce comes with a bit of sweetness that’ll get your mood going for the fall.
The stew is also well known as dak-tori-tang (닭도리탕); however, according to the National Institute of Korean Language, the word tori might have come from the Japanese word for “bird,” and therefore isn’t pure Korean. So to follow the present trend of using pure Korean forms rather than old Japanese borrowings, we should use bokkeum, which means “stir-fried.” And since the recipe calls for some stir frying before boiling, dak-bokkeum-tang is even more descriptive.
Ingredients
1 full chicken cut into small pieces
6 medium-sized potatoes cut into big chunks
4–5 garlic cloves
1 carrot cut into big chunks
1/2 large onion cut into big chunks
2–3 thinly sliced ginger pieces
1 green onion cut into two-inch lengths
2 tablespoons of red pepper paste
1 tablespoon of red pepper powder
2 tablespoons of soy sauce
1 tablespoon of sesame oil
1 tablespoon of brown sugar
1 tablespoon of sesame seeds
2 cups of water
Instructions
In a pot at medium heat, add one tablespoon of sesame oil, along with the chicken, potatoes, onions, garlic, and ginger, and stir-fry for about seven minutes. Add the pepper paste, stirring it for another two to three minutes until all ingredients have turned red. Slowly add the soy sauce followed by the sugar and stir for about five minutes. Make sure the heat is not too high so it won’t burn. While stirring, start adding the water slowly. When all the water has been added, add one tablespoon of red pepper powder and the green onions, and close the lid. Let it cook for about 15 minutes or until the potatoes are soft and cooked. Add the sesame seeds for garnish. If you happen to have a cold beer in the fridge, serve it in a glass and get ready to enjoy one of the best dishes of the season!
The Author
Joe Wabe is an established photographer and Gwangju local business entrepreneur. He has been contributing to the GIC and the Gwangju News for more than eight years.