Dakgaejang (닭계장 / Spicy Chicken Stew)

Name: Dakgaejang in the UK
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Korean
Ingredients: 500 g Chicken breast; 2 Leeks; 2 tbsp Red pepper powder; 0.5 tbsp Crushed pepper; 2 tbsp Soy sauce; 1 tbsp Korean tuna fish sauce; 1 tbsp Minced garlic; 0.5 tbsp Black pepper powder; 0.5 tbsp Salt

A spicy Korean chicken stew with shredded chicken breast, leek chilli oil, tuna sauce, and pepper.

20 prep + 30 cook50 min · medium

Ingredients

Chicken breast500 g
Boil until it is tender enough to shred with tongs.
Leeks2
Red pepper powder2 tbsp
Crushed pepper0.5 tbsp
Soy sauce2 tbsp
Korean tuna fish sauce1 tbsp
Minced garlic1 tbsp
Black pepper powder0.5 tbsp
Salt0.5 tbsp

Cooking Steps

1
Boil the chicken breast until it is tender enough to shred with tongs.
2
Add 4 drops of oil to a pan. Cut 1.5 leeks into finger-length pieces, split them lengthwise, add 1 tbsp red pepper powder, and stir-fry on medium-low heat until the leeks soften and chilli oil forms.
3
Add 300 ml water and bring it to a boil. Shred the cooked chicken by hand into finger-joint-size pieces and add it to the pot.
4
Add soy sauce, Korean tuna fish sauce, minced garlic, black pepper powder, crushed pepper, and the remaining 1 tbsp red pepper powder. Boil on high heat.
5
When it is boiling strongly, add another 300 ml water and 0.5 tbsp salt, then keep boiling.

Tips

If it tastes too salty, add more water. The seasoning is right when it feels just a little salty.
It is good poured over rice.
It also tastes good with glass noodles.

Substitutes

Korean green onion → UK leek

Split lengthwise and cook until soft so it works like Korean green onion.

Korean tuna fish sauce → Fish sauce plus a little soy sauce

Use a little less at first, then adjust because fish sauce can be stronger.