Monday, December 12, 2011

Slow Cooker Korean Spicy Chicken Stew (Dak Bokkeum Tang)




As most of you know my daughter Bay was adopted from South Korean in 2000.  Well, since that time 
Korean food has become one of my passions.  Both eating and cooking it.  I've put a few of my recipes on
my blog like bulgogi, chapchae, kimchi pancakes, kimbap, and dak bulgogi.  Lately I've been trying to expand my Korean cooking skills even more.

One of my favorite stews at our local Korean restaurant is the Kimchi Chigae, it's spicy and filled with kimchi, tofu and pork.  This is a similar dish but filled with chicken and vegetables.  It's spicy, although I toned down the gochugaru powder to only 1 tablespoon so it wouldn't be to hot for my daughter. I personally love to have it so spicy that tears are rolling down my face! 








                                
                Slow Cooker Korean Spicy Chicken Stew
                (Dak Bokkeumtang)

adapted from aeriskitchen

                                                                       (printable copy)


2 boneless skinless chicken breasts, chopped into 2” pieces
4 boneless skinless chicken thighs, chopped into 2” pieces
2 onions, chopped into 2” pieces
2 large potatoes, peeled and chopped
3 carrots, peeled and chopped
1 ½ cups water
5 tbsp. gochujang (red pepper paste)
1-3 tbsp. gochugaru (red pepper powder)
2 tbsp. light soy sauce
½ tbsp. rice cooking wine
1 tbsp. sugar
1 tbsp. corn syrup
2 tbsp. garlic, minced
1 tbsp. sesame seeds
1 tsp. sesame oil
¼ tsp. black pepper


Place first 5 ingredients into a slow cooker.

Mix the remaining ingredients except water in a small bowl. 

Pour sauce on top of the chicken and vegetables. 

Cover with the 1 ½ cups of water. 

Cook on low for 6-8 hours or until done.

Stir occasionally while cooking to distribute the sauce evenly.

*If you don’t want to use a slow cooker you can cook this in a
Dutch oven on the stove for 45 minutes or until chicken and
potatoes are cooked through.

(serves 4-6)

                                                

Gochujang (Red Pepper Paste)


Gochugaru Powder (Red Pepper Powder)



Korean Lesson
Dak = Chicken
Bokkeum = Stir fry
Tang = Stew or Soup


There are 3 kinds of Korean soup.  

1.  Chigae is a thicker stew that's less watery and very bold.  

2.  Tang is a little soupier, sort of a middle catagory
     between soups and stews and is usually cooked on
     a low heat for a long time.  Both are served with
     rice to mix in if you want it.  
3.  Guk is a lighter soup or broth.






I like to make my Tang in the crock pot because it's perfect for this kind of long cooking stew.  This is a super simple recipe to start your venture into Korean cooking.  Don't forget to let me know how it goes!

Check back later in the week for my next Korean recipe....KongNaMul Bap.


4 comments:

  1. Our son was in Korea for three years and likes the food. He's there right now for the week so I forwarded this to him to see if he's tried it.

    ReplyDelete
  2. Oh, Korean food! I LOVE this! Being partly Asian myself (my father was half Indonesian, half British), I just HAVE to cook Asian food a couple of times a week ;-) Will definitely try your recipe Mika, thanks for sharing!

    ReplyDelete
  3. That looks quite yummy!

    I am following the blog hop and followed you via GFC as masugr. Hope you can stop by mywildcrazylife.blogspot.com and follow me as well!

    ReplyDelete
  4. Hi Mika, I am a 38 yr old Korean adoptee and just wanted to say that I think it's wonderful that you made sure your daughter knows all about her Korean culture. I didn't have that growing up, but have tried to learn as much as I can as an adult. I am now a mom of 3 and have a husband who loves Korean food, so I have been enjoying trying out lots of recipes. This one is in my crock pot right now and it smells great. Thank you for posting all these great recipes - can't wait to try them all out. Wishing you all the best with your blog!

    ReplyDelete

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