Budget-Friendly Dakbokkeumtang (Spicy Braised Chicken) by Ryu Soo-young (Under $10 Recipe!)
Budget-Friendly Dakbokkeumtang (Spicy Braised Chicken) by Ryu Soo-young (Under $10 Recipe!)
Ryu Soo-young’s ‘Under $10’ Dakbokkeumtang Recipe: The Secret Ingredient is Ssamjang!
In an era of rising prices, enjoy a hearty Dakbokkeumtang for just $10! This recipe by Ryu Soo-young uses gochugaru (red pepper flakes) instead of gochujang (red pepper paste) for a cleaner, yet deeply flavorful taste. Discover the surprising magic of ssamjang for an unbeatable depth of flavor. Perfect for beginners with detailed, easy-to-follow steps!
Main Ingredients- 1 to 1.2 kg chicken cut for stew (dakbokkeumtang)
- 2-3 medium potatoes
- 1 stalk of green onion (leek or scallion)
- 1 medium onion
- 3-4 Cheongyang chili peppers (or other hot peppers)
- 3 pinches of salt
- 1 L water
Seasoning- 4 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp ssamjang (Korean seasoned soybean paste), heaping
- 4 Tbsp red pepper flakes (gochugaru)
- 8 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp ssamjang (Korean seasoned soybean paste), heaping
Cooking Instructions
Step 1
Rinse the chicken for dakbokkeumtang under running water and clean it. Remove any excess fat or internal organs. It’s best not to remove too much fat, as it will help render nicely when searing the chicken.
Step 2
Peel the potatoes and cut them into thick, approximately 1cm slices. Finely chop the green onion. Slice the Cheongyang chilies diagonally. Coarsely slice the onion.
Step 3
Preheat a deep wok or pot over medium heat. Place the chicken pieces skin-side down and sprinkle with 3 pinches of salt. Sear over high heat for 3 minutes without stirring, allowing the skin to crisp and render fat. If the chicken is lean, add 1 Tbsp of cooking oil before adding the chicken.
Step 4
Once the chicken has rendered some fat, add the minced garlic and chopped green onion. Stir-fry together until the chicken is lightly browned. This step helps to remove any gamey smell and adds flavor.
Step 5
Pour in the 8 Tbsp of soy sauce and let it bubble around the edges of the pot. Reduce the heat to medium. Add the 4 Tbsp of red pepper flakes and 3 Tbsp of sugar. Stir well to combine, making sure the spices don’t burn.
Step 6
When a nice red chili oil starts to appear, add 1 L of water and 1 heaping Tbsp of ssamjang. Stir to dissolve the ssamjang completely. Bring to a boil over high heat, then cover the pot, reduce the heat, and simmer for 10 minutes. The ssamjang adds a wonderful depth and umami to the sauce.
Step 7
After 10 minutes, remove the lid. Arrange the sliced potatoes around the edges of the wok. Top the potatoes with the sliced onion and Cheongyang chilies. Cover the pot again and continue to simmer over medium heat for 15 minutes, or until the potatoes are tender.
Step 8
Finally, uncover the pot and check the consistency of the sauce. If it’s too thin, simmer uncovered for a few more minutes to thicken. For garnish, you can add extra sliced Cheongyang chilies or red chilies if desired. Your delicious and budget-friendly Dakbokkeumtang is ready to be enjoyed with a side of rice!
