Dakbokkeumtang (Spicy Braised Chicken and Potatoes)

Slow-simmered with skinless chicken thighs and colorful vegetables, this traditional Korean stew offers a high-protein, wholesome main dish without heavy oils.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 800 g (28 oz) skinless boneless chicken thighs, cut into bite-sized pieces · 1152 kcal in the whole recipe
• 300 g (10.5 oz) potatoes, peeled and cut into chunks · 231 kcal in the whole recipe
• 100 g (3.5 oz) carrot, sliced into thick rounds · 41 kcal in the whole recipe
• 150 g (1 medium) onion, cut into large wedges · 60 kcal in the whole recipe
• 16 g (4 cloves) garlic, minced · 24 kcal in the whole recipe
• 5 g (1 tsp) fresh ginger, grated · 4 kcal in the whole recipe
• 48 g (3 tbsp) low-sodium soy sauce · 27 kcal in the whole recipe
• 12 g (1 tbsp) sugar · 46 kcal in the whole recipe
• 2 tbsp Gochugaru (Korean chili flakes)
• 30 g (2 stalks) green onion, cut into 1-inch pieces · 10 kcal in the whole recipe
• 20 g (1 pepper) hot green pepper, sliced · 7 kcal in the whole recipe
• 5 g (1 tsp) sesame oil · 44 kcal in the whole recipe

Method

1. Mix low-sodium soy sauce, sugar, Gochugaru chili flakes, grated fresh ginger, minced garlic, and 300 ml water in a bowl to create the sauce.

   

2. Place the chicken thighs, potatoes, carrot, and onion in a large pot.

   

3. Pour the prepared sauce mixture over the ingredients, cover with a lid, and bring to a boil over medium-high heat.

   

4. Reduce heat to low and simmer for 25-30 minutes until the chicken and vegetables are tender.

   

5. Add sliced hot pepper and green onion, simmer uncovered for 5 more minutes, then drizzle with sesame oil and serve hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.