Imagine a dish that combines the bold, fiery flavors of Korean cuisine with tender chicken and vibrant spinach - that's Dak Bokkeum! This mouthwatering stewed chicken recipe is not just a meal; it's a culinary adventure that will transport your taste buds straight to the bustling streets of Seoul. With its perfect balance of spicy gochugaru, umami-rich soy sauce, and fresh spinach, this recipe is about to become your new weeknight dinner obsession.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, boneless and skinless
- 2 cups spinach
- 1 onion, sliced
- 3 cloves garlic, minced
- 1/4 cup soy sauce
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 1/2 cup water
Instructions
- Prepare the chicken by cutting boneless, skinless chicken thighs into bite-sized pieces, approximately 1-inch chunks. Pat the chicken dry with paper towels to ensure better browning.
- In a medium mixing bowl, whisk together soy sauce, gochugaru, minced garlic, sesame oil, sugar, and water to create a robust marinade. Mix thoroughly to ensure all ingredients are well combined.
- Add the chicken pieces to the marinade, ensuring each piece is evenly coated. Let the chicken marinate for 10-15 minutes at room temperature to absorb the flavors.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking if needed.
- Add sliced onions to the skillet and sauté for 2-3 minutes until they become slightly translucent and start to soften.
- Transfer the marinated chicken into the skillet, reserving any remaining marinade. Cook the chicken for 8-10 minutes, stirring occasionally to ensure even cooking and browning.
- Pour the reserved marinade over the chicken, reduce heat to medium-low, and let the chicken simmer for an additional 5-7 minutes until the sauce thickens and the chicken is fully cooked.
- Add fresh spinach leaves to the skillet during the last 1-2 minutes of cooking. Gently fold the spinach into the chicken, allowing it to wilt slightly but remain vibrant green.
- Remove from heat and let the dish rest for 2-3 minutes to allow flavors to meld together.
- Serve hot over steamed rice, garnishing with additional sesame seeds or chopped green onions if desired.
Tips
- Pat the chicken dry before marinating to ensure maximum flavor absorption and better browning.
- Don't rush the marinating process - letting the chicken sit in the marinade for 10-15 minutes allows the flavors to deeply penetrate the meat.
- Use a large skillet or wok to give the chicken enough space to brown properly, avoiding steaming instead of searing.
- For extra depth of flavor, toast your sesame seeds before garnishing to release their nutty aroma.
- If you prefer less heat, reduce the amount of gochugaru, but don't eliminate it entirely - it's key to the dish's authentic Korean flavor profile.
- Serve immediately over steamed rice to soak up all the delicious sauce and maintain the spinach's bright green color.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 28g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 120mg
