Korean Chilli Chicken Stew (Dakbokkeumtang-style)
A comfort dish found in many Korean households. Think of it as Korea’s answer to a warm chicken and potato stew—with a gentle spicy-savoury kick, similar to a light red curry.
Serves: 3–4
Cooking Time: 40–50 mins
Ingredients:
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500g chicken (bone-in or thigh fillets)
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1–2 potatoes, cut into chunks
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1/2 onion, sliced
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2–3 tbsp Mama Kim’s Chilli Master Sauce
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1 cup water
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Spring onion (garnish)
Instructions:
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In a pot, combine chicken, potatoes, onion, sauce, and water.
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Bring to a boil, then reduce to medium-low heat.
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Simmer 40–50 mins until chicken is tender and potatoes are soft.
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Stir occasionally to prevent sticking or burning.
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Garnish with spring onion.
Serve with: Steamed rice and kimchi.
Tip: Add a final spoon of sauce before serving for a richer finish.