Delicious Dakbokkeumtang: A Summer Health Food
Delicious Dakbokkeumtang: A Summer Health Food
Simple and Delicious Dakbokkeumtang Recipe for Summer
Make a delicious and incredibly simple Dakbokkeumtang! This hearty stew is perfect for a summer boost.
Main Ingredients- 2 chickens, cut into pieces
- 1/2 onion
- 1 carrot
- 2 potatoes
- 1 stalk green onion
- 2 green chilies (optional, for extra spice)
Chicken Pre-boiling- Water (enough to cover chicken)
- 1/3 cup Mirin (Korean rice wine)
- Pinch of black peppercorns
- 2-3 bay leaves
Seasoning Sauce- 3 Tbsp sugar
- 1 Tbsp minced garlic (heaping)
- 3/4 cup soy sauce (using a standard paper cup)
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp Mirin (Korean rice wine)
- Ground black pepper to taste
- Water (enough to cover chicken)
- 1/3 cup Mirin (Korean rice wine)
- Pinch of black peppercorns
- 2-3 bay leaves
Seasoning Sauce- 3 Tbsp sugar
- 1 Tbsp minced garlic (heaping)
- 3/4 cup soy sauce (using a standard paper cup)
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp Mirin (Korean rice wine)
- Ground black pepper to taste
Cooking Instructions
Step 1
First, let’s prepare the vegetables for the Dakbokkeumtang. Peel the carrot and potatoes, then cut them into thick, bite-sized pieces about 2-3 cm thick. Slice the onion coarsely.
Step 2
Cut the green onion into large pieces and diagonally slice the green chilies. If you prefer it spicier, feel free to add extra chili peppers like Cheongyang peppers at this stage!
Step 3
Rinse the cut chicken pieces thoroughly under cold running water. To remove any impurities or gamey smell, we’ll give it a quick pre-boil. Fill a pot with enough water to cover the chicken, add 1/3 cup Mirin, a pinch of black peppercorns, and bay leaves. Once it comes to a boil, simmer for a few more minutes, then drain and rinse under cold water. Pat dry and set aside.
Step 4
Now, let’s start cooking the Dakbokkeumtang! In a deep pot, place the pre-boiled chicken and add enough water to just cover it. Add 3 tablespoons of sugar and stir well. Adding sugar first helps to tenderize the chicken and allows the sauce to absorb better.
Step 5
Once the water begins to boil, add the prepared potatoes and carrots first. These vegetables take a bit longer to cook. We’ll add the onions later.
Step 6
As the potatoes and carrots start to soften slightly, add the sliced onions. Then, add a heaping tablespoon of minced garlic. Garlic is a key ingredient for adding depth of flavor.
Step 7
Now it’s time to add the star of our Dakbokkeumtang: soy sauce! The cup shown in the picture is a standard small paper cup size, and this amount is usually just right. You can adjust the amount of soy sauce to your preference.
Step 8
Pour about 3/4 of a paper cup of soy sauce into the pot. Adding seasonings in stages like this helps to balance the flavors.
Step 9
While the stew is simmering, add 3 tablespoons of gochugaru (Korean chili powder) to give it that signature spicy kick. Feel free to increase or decrease the amount based on how spicy you like it.
Step 10
Continue to let it simmer. The sauce will reduce, and the flavors will meld into the ingredients. At this point, add 1 tablespoon of Mirin to help neutralize any remaining odors and add a nice sheen to the stew.
Step 11
Once the stew has a rich, appealing color and the ingredients are almost cooked through, sprinkle in some ground black pepper. Pepper further enhances the overall aroma and taste.
Step 12
Towards the very end of cooking, add the chopped green onions and chilies. Adding them at this stage helps to retain their fresh crunch.
Step 13
Continue to simmer until the sauce reaches your desired consistency. It’s best to keep it slightly saucy rather than letting it become too dry.
Step 14
And there you have it! A delicious Dakbokkeumtang is ready to be enjoyed. Serve it hot with a side of steamed rice. Bon appétit! 🙂
