Aged Kimchi Dakbokkeumtang: A Recipe Bursting with Deep, Savory Flavors
Aged Kimchi Dakbokkeumtang: A Recipe Bursting with Deep, Savory Flavors
Make Amazing Aged Kimchi Dakbokkeumtang with Well-Fermented Kimchi – You’ll Love its Spicy and Rich Taste!
The moment you open the lid, the delightfully sour aroma of well-fermented aged kimchi will make your mouth water! With just this aged kimchi, you can create a variety of delicious dishes. I personally love making Dakbokkeumtang (spicy braised chicken) at home, and using aged kimchi elevates it to a whole new level. This recipe is a simple and easy way to achieve a restaurant-quality, deep, and rich flavor with chicken, aged kimchi, and just a few seasonings. Get ready for a special Dakbokkeumtang where spicy and sour notes awaken your appetite. Let’s make it together!
Main Ingredients- 6 chicken drumsticks
- 1/4 head aged kimchi
- 1 onion
- 1 bunch green onions (scallions)
- 1 piece dried kelp (dashima)
- 500mL water
Aged Kimchi Dakbokkeumtang Sauce- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1.5 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
- 2 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 1.5 Tbsp oyster sauce
- 1 Tbsp cooking wine (mirin, etc.)
- 1 Tbsp sesame oil
- 1/2 tsp black pepper
Cooking Instructions
Step 1
1. Prepare the Ingredients: First, slice the onion into 0.7cm thick pieces. Cut the green onions into bite-sized pieces, about 2-3cm long. Having your ingredients prepped makes the cooking process much smoother.
Step 2
2. Prepare the Aged Kimchi: You can use the aged kimchi as is, or cut it into manageable pieces if it’s too large. Personally, I enjoy cooking it whole and then wrapping the chicken with the kimchi. Trimming the tough base of the kimchi makes the dish look cleaner and helps it cook evenly without clumping.
Step 3
3. Simmer the Dish: In a large, deep pot, add the chicken drumsticks, sliced onion, aged kimchi, and the piece of dried kelp. The kelp adds a deep, refreshing umami flavor. Pour in 500mL of water. Add all the sauce ingredients: 2 Tbsp red pepper flakes, 1 Tbsp minced garlic, 1.5 Tbsp oyster sauce, 1 Tbsp cooking wine, 1 Tbsp sesame oil, and 1/2 tsp black pepper. Give everything a gentle stir to combine the ingredients and seasonings. Cover the pot and bring it to a rolling boil over high heat. Once boiling, carefully skim off any foam or impurities that rise to the surface with a spoon. This step ensures a cleaner, more refined broth. After skimming, reduce the heat to medium-high (between medium and high) and let it simmer covered for about 40 minutes. Stir occasionally to prevent the chicken from sticking to the bottom.
Step 4
4. Finish Cooking: After 40 minutes, the chicken should be tender, and the aged kimchi will have infused its deep flavor into the stew, creating a magnificent Aged Kimchi Dakbokkeumtang. The tangy kimchi and savory chicken create a truly special meal. Enjoy this easy and delicious Kimchi dish with this recipe!
Step 5
Serving this dish over warm rice, with tender chicken, well-cooked aged kimchi, and a generous ladleful of the flavorful sauce, is absolutely divine! Enjoy your delicious meal today! 🙂
