A MEAL YOU CAN MAKE

Dakbokkeumtang

Tender chicken and potatoes in a warming red chilli sauce.

About 52 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Soya and usually wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~441 kcal · 48g protein · 50g carbohydrate · 6g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut vegetables and garlic first. Cut chicken with separate utensils and wash hands and equipment. Mix gochujang, gochugaru, soy sauce, sugar and water.

  2. Bring the stew to a simmer

    Put chicken, potato, carrot, onion, garlic and mixed sauce in the pan. Bring to a gentle simmer, stirring once.

  3. Cook the chicken and potatoes

    Cover and cook on low heat. Stay nearby; add hot water if drying out. Extend until potatoes are soft and chicken passes the probe check. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

    Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.

  4. Reduce the sauce

    Uncover and simmer while stirring gently until the sauce coats the chicken. Add spring onion.

  5. Check and serve

    Check the potato centres are tender and serve as a substantial potato-and-chicken stew.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  6. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 12 min · Cooking: about 35 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Korean spicy chicken stew · boneless adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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