Spicy Kabocha Squash Braised Chicken

By • September 26, 2016 0 Comments

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Spicy Kabocha Squash Braised Chicken


Author Notes: Dak bokkeum tang is a traditional Korean braised chicken dish made with gochujang (Korean chili paste) for a deep and spicy flavor. Enjoyed with a piping hot bowl of rice.Miss Hangrypants

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Serves 4

Seasoning paste

  • 4 tablespoons soy sauce
  • 3 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons Gochugaru (Korean chili powder)
  • 3 teaspoons black pepper
  • 8 tablespoons water
  • 2 tablespoons sweetened rice wine (mirin or sake)

Stew

  • 2 pounds chicken thigh or drummettes
  • 1/2 cup water
  • 1/2 large potato
  • 1 large carrot
  • 1 jalapeños, finely chopped (optional)
  • 1 sprig green onion, chopped
  1. Mix all the ingredients for the seasoning paste in a large bowl (so you can put your chicken in it). Clean chicken, or cut into 2 inch cubes if using thighs. Marinate it in the sauce for at least 15 minutes.
  2. Cut up the onions, carrots and peeled potato to roughly the same size as chicken (1.5-2" cubes). You can trim carrots and potatoes to make spheres so they are less likely to break apart in the stew. Peel kabocha squash and cut into cubes.
  3. Preheat a big pot, add some oil and fry up potatoes, squash and carrots for about 5 mins and pour in 1/2 cup of water.
  4. Then add the chicken, onions, garlic and chilies. Stir it and bring to a boil. Once boiling, put on the lid and reduce the heat to medium-low. Let it simmer for around 15 mins, occasionally stirring once or twice. Then take off the lid and let it simmer for another 15 mins so the sauce can reduce and thicken.
  5. Garnish with green onions or perilla leaves and sesame seeds

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