Korean Braised Chicken (Dak-bokkeumtang)

A flavorful and spicy Korean dish featuring tender braised chicken drumsticks with potatoes and carrots in a rich and savory sauce.

Ingredients:

• 2 lbs bone-in chicken, drumsticks recommended
• 1 russet potato
• 1 large carrot
• 1 serrano pepper (optional)
• 1 1/4 cup chicken stock (or 1 tsp Knorr chicken bouillon + water)
• 1 tsp sesame oil
• 1/2 tsp sesame seeds
• 2 green onions

Braising Sauce:

• 3 tbsp gochugaru (Korean red pepper flakes)
• 2 tbsp gochujang (Korean red pepper paste)
• 3 tbsp sugar
• 1/4 cup soy sauce
• 1 tsp dwenjang (Korean fermented soybean paste)
• 2 tsp Buldak spicy ramen sauce (optional)
• 1 tsp minced ginger
• 2 tbsp minced garlic
• 1/2 diced onion

Instructions:

1. Combine all the braising sauce ingredients together. Add the bottom half of the green onion to the sauce (white/light green).
2. Make 2-3 slashes into the chicken drumsticks, then coat them well in the sauce.
3. Place the chicken in a shallow pot. Use the chicken stock to collect any remaining sauce from the mixing bowl and add it to the pot. Bring to a boil, then cover and cook on medium heat for 20 minutes, stirring occasionally.
4. After 20 minutes, add the potatoes, carrots, and serrano pepper. Ensure the potatoes and carrots are mostly submerged in the sauce. Cover and cook for another 15-20 minutes.
5. Stir occasionally and spoon the sauce over the chicken and vegetables.
6. When the potatoes are almost tender, uncover and drizzle sesame oil over the dish. Stir and continue cooking for another 5 minutes until the sauce thickens slightly.
7. Turn off the heat, sprinkle with sesame seeds and chopped green onion. Serve with rice and enjoy!

Happy cooking and savor the bold flavors of this Korean braised chicken dish. Be careful when handling the spicy ingredients and enjoy your meal!