Dak bokkeum – Spicy stewed chicken with spinach

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Hello hello. Happy wednesday! Given it is the middle of the week, thought I would share this easy Korean style chicken recipe I came across – Dak bokkeum – Spicy stewed chicken with spinach.

The other week, I was in the mood for some Korean food. As I am always looking for something new to try, I went through my list of ‘to try’ recipes and came across this gem. This one stood out since A. it had chicken, B. it had spinach and C. seemed relatively simple.

The Korean dishes I usually make like braised meat or a stew definitely require more work than this. Since it was a weeknight, I was trying to keep it simple and fast. I also got to cheat since I had a my ginger garlic paste already ready from when I last made Indian food.

Dakbokkeumtang is a spicy Korean chicken stew usually made with potatoes. It is warm, hearty and comforting. I think this recipe takes that dish and replaces the potatoes with spinach, giving it a different character. I really liked how the spinach adds a soft healthy aspect to the stew. It really lightens up the dish as compared to potatoes.

I found this recipe on myrecipes and though it may not be authentic, it was quite tasty. Next time I make this I might just add in a few potatoes to make it a more filling plate. Have you made anything like this before? If so how did it turn out?

 

In case you missed them, here are some of my other Korean recipes!

 

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Dak bokkeum - Spicy stewed chicken with spinach BigOven - Save recipe or add to grocery list Yum
Dakbokkeumtang
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Korean
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Dakbokkeumtang
Instructions
  1. Combine the first 8 ingredients in a large bowl and mix well. Stir in chicken pieces and marinate for at least 2 hours minutes.
    Dak bokkeum
  2. Add 2/3 cup water to a Dutch oven and bring to a boil.
  3. Add chicken mixture and cook for 10 minutes on medium heat stirring occasionally. Add in spinach and green onions
    Dak bokkeum
  4. Cover and reduce heat to a simmer. Cook for another 20 minutes.
  5. After 20 minutes have elapsed, remove lid and and simmer for another 10 minutes or until mixture thickens to your liking. Serve with rice!!
    Dakbokkeumtang
Recipe Notes

I used whole chicken thighs with bone and skin. I also poked holes in the meat to assist the marinating process. I served it with brown rice and some kimchi.

Dont worry about the spinach covering the entire pot, it will wilt and shrink!

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My site is focused on Japanese cuisine, hydroponic gardening, and points travel. First time here? Learn more about me.

If you like Japanese food and want to learn how to make it, I'm in the process of developing an online course with a planned launch date of December 1, 2017. For details, read what I have planned!!

   

3 thoughts on “Dak bokkeum – Spicy stewed chicken with spinach

  • November 25, 2016 at 11:34 pm
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    That sounds like a good amount gochujang for a Western palate like mine, even though I like spicy dishes. 🙂 It’s a tasty looking meal. I’m hoping to expand my Korean menu in the future. Right now, I’m only dipping my toe in the cuisine.

    Reply
    • November 26, 2016 at 11:57 am
      Permalink

      thanks for the note! i could see some people saying that it is too spicy. you can always cut back by half and taste. but i think that might take away from the flavor as gochujang adds flavor in addition to the spicyness 🙂

      Reply
      • November 26, 2016 at 12:45 pm
        Permalink

        I made a marinade for pork tenderloin with some gochujang and then, rather than throwing it away, I boiled the marinade and added it to a pot of baked beans. Hot but SO good. Everything in moderation. 🙂

        Reply

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