Dakbokeumtang (Korean Spicy Chicken Stew) | Seonkyoung Longest

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Seon

Hi everyone!
Welcome to my cooking channel (food channel)!
In this video I'm going to show you how to make easy delicious Korean food Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)!!
It's one of my comfort and soul food.

Dakbokeumtang (Korean Spicy Chicken Stew / Korean Spicy Braised Chicken)
Ingredients
4 lb. whole chicken, cut into 2 inch pieces with bone in and skin on
3 medium size Yukon gold potatoes, quartered
2 medium size carrot, cut into nice big chunks
1/2 Danhobak (Kabocha squash)
1 large or 2 medium size sweet onion, cut into nice big chunks
6 to 8 cloves garlic, chopped
3 Tablespoons Gochujang (Korean red pepper paste)
2 Tablespoons soy sauce
1 Tablespoons Gochugaru (Korean red pepper flakes)
1 Tablespoons sugar
1 Tablespoons sesame oil
1 teaspoon sesame seeds, plus for garnish
2 Tablespoons rice wine
4 green onions, sliced 2 inch long

Directions
Bring enough water to boil to blench chicken in a large dutch oven; add chicken into boiling water, bring back to boil and drain. Rinse chicken with cold water and drain well. Rinse dutch oven as well; Place chicken back to dutch oven. Add potato, carrot, danhoback, only half of onion(keen other half of onion to add later) and garlic into dutch oven along with chicken.
In a small mixing bowl, combine gochujang and next 6 ingredients with a whisk. Add combined sauce into dutch oven, mix everything together and evenly coated. Turn on heat over medium high and keep stirring until it starts boiling. Then cover, reduce heat to medium, simmer for 30 minutes, stirring frequently for first 20 minutes. If not the bottom going to burn!!
After simmering 30 minutes, stir in remaining onion. Simmer additional 10 minutes.
Stir in green onion, and then remove from heat.
Transfer to a serving plate, garnish with some more sesame seeds, green onion and drizzle some sesame oil to finish up!
Serve with warm cooked rice, kimchi and other your favorite side dishes!
Enjoy!!!