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.

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