Dakbokkeumtang
Servings: 4 servings
Ingredients
- 450 g Chicken thigh - bone-in with skin
- 450 g Chicken breast – cubed
- 2 Tbsp Cooking oil
- 1 Cup Water
Vegetables
- 1 Zucchini – triangle
- 1 Onion – sliced
- 1 Potato – cubed
- 7 Garlic cloves – sliced
- 1 Bell pepper – cubed
- 1 Carrot – cubed
Sauce
- 2 Tbsp Gochujang
- 2 Tbsp Gochugaru - add 3 tbsp for spicy kick
- 70 grams Tomato paste
- 1 Tbsp Ginger garlic paste
- 6 Tbsp Dark soy sauce
- 2 Tbsp Oyster sauce
- 1 Tbsp Rice vinegar
- 1 tsp Black pepper powder
- pinch Salt
Instructions
- Prepare ingredients: Chop the carrot and potato into half-inch and two-thirds inch cubes. Dice the zucchini, slice the onion and garlic, and cut the chicken breast into one-inch cubes.
- Cook chicken: Heat a pot on medium-high, add oil, and cook the chicken thighs skin-side down for 1 minute, then reduce heat to medium-low.
- Add aromatics and sauce: Mix in gochujang, gochugaru, onion, garlic, tomato paste, ginger, garlic paste, dark soy sauce, oyster sauce, rice vinegar, and black pepper. Toss gently and cook for 3-4 minutes, stirring every 15 seconds.
- Simmer: Add 1 cup of water, potatoes, and carrots; simmer with lid closed for 15 minutes. Then, add zucchini and bell pepper, simmer for another 10 minutes. If needed, adjust water and cook for 5 more minutes. Pair with steamed rice and banchan, and enjoy!