Korean
Korean - Meat and Poultry
Dakbokkeumtang
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1kg chicken, bone-in, cut into serving pieces
- • 3 tbsp gochujang
- • 1 tbsp gochugaru
- • 3 tbsp soy sauce
- • 1 tbsp sugar
- • 6 cloves garlic, minced
- • 1 tbsp ginger, grated
- • 2 potatoes, cut into large chunks, and 1 carrot in thick rounds
- • 3 spring onions, cut into 5cm pieces
Preparation Steps
1
Phase 1
Stir together the gochujang, gochugaru, soy sauce, sugar, garlic, and ginger.
2
Phase 2
In a wide pot, lightly sear the chicken pieces over medium-high heat until the skin colours.
3
Phase 3
Add the sauce and 1 cup water, bring to a boil, cover, and simmer 20 minutes.
4
Phase 4
Add the potatoes and carrot and simmer uncovered 15 more minutes until tender.
5
Phase 5
Boil down until the sauce thickens and clings to the chicken.
6
Phase 6
Scatter spring onions over the top and serve with rice.