닭볶음탕 Dak bokkeum tang - spicy chicken stew

Recipe by Chef Joo Won
Owner & chef at Calong (Michelin Bib Gourmand), ex-head chef at Michelin-starred Galvin at Windows
Instagram: @calonglondon @jooyoung1229

Serves: 8 portions
Prep time: 15 mins
Cook time: 50 mins

Ingredients

• 1kg chicken (thigh, drumsticks, breast as preferred)
• 1tsp sea salt flakes
• 2tbsp rapeseed oil
• 10g caster sugar
• 35g ganjang
• 1tsp doenjang (optional)
• 10g gochugaru
• 50g gochujang
• 3 large garlic cloves, finely chopped
• 1 leek, cut into 2cm slices
• 1 carrot, cut into 2cm slices
• 1 onion, cut into 3cm chunks
• 350g starchy potatoes, cut into 3cm chunks
• ½ tsp freshly ground black pepper
• Sliced red chillies, spring onions, and sesame seeds (to garnish)
• Cooked rice and kimchi (to serve)

Steps

1. Put the chicken skin-side down on a tray. and sprinkle with the salt. Set aside for 10 minutes at room temperature. Prep the veg.
   
   
2. Set a large saucepan (25-30cm) over a medium heat, and add the oil. Once hot, add the chicken skin-side down, and fry until the skin is golden and the fat has
   rendered out. Turn the heat down to low-medium and remove the pan from the heat for a few seconds to lower the temperature, otherwise the mixture in the next step may burn.
   
   
3. Add the sugar and ganjang, put the pan back over the heat and stir to coat the chicken until glazed in the mixture. Add the gochugaru and stir to combine.
   
   
4. Pour in enough water to just cover the chicken. Turn up the heat and bring to boil. Add the leek and onion, cook for 5 minutes, then stir in the gochujang and doenjang.
   
   
5. Cook, stirring, until the pastes dissolve into the liquid, then add the carrot, potatoes, and garlic. Simmer for 10 minutes stirring occasionally, then add the pepper. Turn the heat right down and cook for another 10-15 minutes or until the potatoes are tender. Add water if needed, keeping the level just below the point of covering the meat and vegetables.
   
   
6. Finally, turn the heat up to high and vigorously simmer the stew until the sauce reduces a little. During this process, the vegetables will break down a little and
   thicken the sauce.
   
   
7. Season with plenty of black pepper, then garnish with chillies, spring onions, and sesame seeds.
   
   
8. Serve with rice and a side of kimchi.