Aged Kimchi Braised Chicken Stew (Mukimchi Dakbokkeumtang)
Aged Kimchi Braised Chicken Stew (Mukimchi Dakbokkeumtang)
Aged Kimchi Braised Chicken Stew Recipe: A Spicy and Flavorful Dish
As spring approaches, certain dishes become even more delicious and deeply flavorful. One such gem is aged kimchi, or ‘mukimchi’! The kimchi we meticulously prepared last early winter has now perfectly fermented into a wonderful mukimchi. Today, I’ll guide you through a recipe for Mukimchi Dakbokkeumtang, a dish that truly transforms this magical fermented cabbage. Get ready to make a rice-stealing meal with its wonderfully spicy and deep flavors!
Main Ingredients- 1 whole chicken, cut for braising
- 1/4 head of aged kimchi
- 1/2 stalk of green onion
- 2 potatoes
- 1/6 small pumpkin
- 1 onion
- 1/2 carrot
- 1 cheongyang chili pepper
- 10 Korean green chili peppers (kkwarigochu)
Spicy Seasoning Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 1 Tbsp plum extract
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp minced garlic
- Pinch of black pepper
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, thoroughly rinse the chicken pieces for braising under running water to remove any remaining impurities and excess fat. Drain the chicken well using a colander. In a pot, add plenty of water and a few bay leaves, then bring it to a boil. Once the water is rapidly boiling, add the prepared chicken and blanch for 2-3 minutes. This step helps to remove any gamey odor and excess oil from the chicken, resulting in a much cleaner and more refined flavor for your stew.
Step 2
I decided to use up some leftover pumpkin and cheongyang chili peppers from the refrigerator. The pumpkin adds a natural sweetness, while the cheongyang chili peppers contribute a pleasant spiciness and a refreshing aroma. Chop the pumpkin, onion, potatoes, and carrot into large, bite-sized pieces. Cutting them large ensures they hold their shape during cooking and provide a satisfying texture. Slice the green onion diagonally, and similarly slice the cheongyang and Korean green chili peppers diagonally.
Step 3
Now, let’s make the spicy seasoning sauce that will define the flavor of your Mukimchi Dakbokkeumtang. In a bowl, combine 2 tablespoons of gochujang and 2 tablespoons of gochugaru. Add 2 tablespoons of soy sauce for umami, and 1 tablespoon each of plum extract and sugar for a balanced sweetness. To effectively eliminate any gaminess from the chicken, add 2 tablespoons of cooking wine. Don’t forget to include 1 tablespoon of minced garlic and a pinch of black pepper for aroma. Finally, drizzle in 1 tablespoon of sesame oil for a nutty finish. Your delicious spicy seasoning sauce is now complete!
Step 4
In a wide pot or wok, add all the prepared chicken and the roughly chopped vegetables (potatoes, onion, carrot, pumpkin). Spoon the prepared spicy seasoning sauce evenly over the ingredients. Pour in 2 cups of water (approximately 400ml) to help the sauce dissolve and allow the ingredients to cook.
Step 5
Next, add the well-fermented aged kimchi and a generous amount of the kimchi brine. The mukimchi will infuse the chicken and vegetables with delicious umami and a spicy kick. Cover the pot with a lid and let it simmer over medium heat until the ingredients are thoroughly cooked. It’s important to simmer until the chicken is tender and the aged kimchi and potatoes become soft and well-integrated. Simmer for about 20-30 minutes.
Step 6
The stew is almost ready when the chicken is fully cooked, with the bones becoming visible, and the aged kimchi has softened and broken down beautifully. In the final step, add the diagonally sliced Korean green chili peppers and the green parts of the green onion. Simmer for just a short while longer, about 2-3 minutes, to retain their crispness. Now, serve this incredible Mukimchi Dakbokkeumtang! Place the tender chicken and soft kimchi over a bowl of rice and mix. It’s a truly fantastic combination that makes for a satisfying and hearty meal the whole family will love.
