All this WFH at least means I use my slow cooker more often. Tonight’s dinner is Dakbokkumtang (닭볶음탕), also known was Dakdoritang and Dakmeyuntang, essentially, spicy braised chicken stew.
The fall off the bone chicken in a spicy sauce, the deliciously soft potatoes and carrots are incredible mashed into rice!
This is a really simple dish, packed full of flavour and a real winter warmer – something I need after feeling quite cold all day, turns out the office is a lot warmer than my old Victorian flat.
Recipe for 4:
-1kg chicken thighs, bone in, skin removed (you can use chicken breast chunks but I prefer thighs)
– 2 carrots, chopped in large chunks
– 3 potatoes, chopped into large chunks
– 1 large onion, also roughly chopped into chunks
Add the above into a slow cooker.
For the sauce: – 2 TBS gochujang
– 1 TBS gochugaru
– 2 TBS soy sauce
– 5 cloves of garlic, chopped
– 2 tsp sesame oil
– 1 TBS sugar or honey – 1 Tbs mirin
Mix the sauce, add to the slow cooker and mix.
Cook on high for 6h.
Add spring onions and sesame seeds once it’s cooked.
Serve over fluffy rice.