Dak-bokkeum-tang

Dak-bokkeum-tang is a popular traditional Korean dish, primarily composed of chicken and various vegetables simmered in a gochujang based sauce. The dish is known for its spicy and savory flavor, often served with rice and other side dishes.

Etymology

The name Dak-bokkeum-tang is derived from three Korean words: "Dak" which means chicken, "bokkeum" which refers to the cooking process of stir frying, and "tang" referring to a type of soup or stew. Despite the name, the dish is not a stir-fried dish but a braised one.

Ingredients

The main ingredient of Dak-bokkeum-tang is chicken, usually a whole chicken cut into smaller pieces. The other ingredients include potatoes, carrots, onions, and garlic. The sauce is made from gochujang (Korean red chili paste), soy sauce, sugar, and sesame oil.

Preparation

To prepare Dak-bokkeum-tang, the chicken is first marinated in the sauce for about an hour. Then, it is cooked with the vegetables in a pot until the chicken is tender and the flavors are well combined. The dish is typically garnished with green onions and sesame seeds before serving.

Variations

There are several regional variations of Dak-bokkeum-tang across Korea. Some versions may include additional ingredients like mushrooms, chestnuts, and ginseng. The spiciness of the dish can also vary depending on the amount of gochujang used.

See also

• Korean cuisine
• Gochujang
• Braised dishes