I should probably issue a disclaimer here that this isn't actual dak bokkeum tang. A key ingredient in the Korean stew is gochujang, a sauce made of fermented soybeans and chiles.
I stock a lot of Asian ingredients in my kitchen (I find that using an Asian, Mexican, or Italian flavor profile is a good way to turn the exact same dish (pasta, chicken, vegetables, etc.) into a completely different meal), but I did not and never have had any gochujang on hand.
So I improvised. But if you happen to have it or are feeling like a trip to Asia Mart (yes, this is the name of one of the grocery stores in Tulsa. This magical place stocks every imaginable Asian and almost every imaginable Mexican cooking ingredient, plus things like fans and woks and one million pound bags of rice and geisha robes and also the most delicious fresh bubble tea), substitute the soy sauce, fish sauce, and chile paste below with 1/6 cup gochujang + about 1 1/4 Tbs. soy sauce.
The soup as made below is also pretty darn spicy. The DDH's reaction, and I quote, was, "This is spicy! But really good. But spicy!" So caveat ederator.
Dak Bokkeum Tang
Halved and liberally adapted from Cooking Light March 2012
We marinate the chicken for at least a half hour, so bear that in mind when planning. I'm sure the stew would still be tasty if you don't have time to marinate the chicken, but marinating will make the chicken more juicy, tender, and flavorful.
(Why is the noun marinade, with a d, but the verb is marinate, with a t? Has anyone else ever noticed this? I love the English language.)
Measure 2 Tbs. soy sauce. Add 1 Tbs. chile paste (sambal oelek, for example), and then add fish sauce (and/or oyster sauce, and/or any other fun Asiany sauces you have lying around) to make 1/6 cup. Roughly.
Pour into a large bowl (with a lid if you have one).
- 2-3 cloves garlic, minced
- 1 Tbs. ginger, peeled and minced
- 1 Tbs. sesame oil
- 1/2 Tbs. brown sugar
- 3/8 tsp. crushed red pepper
It does, however, stop the damn expensive stuff from rotting before you can use it all. Just saying you might want to chop it into one-inch-ish pieces before freezing, is all.
|I've cleverly left the part of the lid the dog chewed on |
out of the picture.
Here's another note: This procedure and time uses white rice. If you're using brown rice, it's going to take longer.
Place 3/4 cup white rice in a medium saucepan. Cover with warm water two inches above rice. Stir the rice; drain. Repeat twice more.
Add 3/4 cup water to drained rice in pan. Bring to a boil, then cover, reduce heat, and simmer for twenty minutes. Remove from heat and let stand ten minutes.
|Two carrots; four medium-small potatoes.|
Add chicken mixture and bring to a simmer.
Portion rice into bowls
The bonus to most soups and stews is that they make great leftovers, and this is no exception. I made it Friday night and it was still delicious at lunch the following Thursday.