Cha Chef’s Style Dakbokkeumtang (Spicy Braised Chicken)
Cha Chef’s Style Dakbokkeumtang (Spicy Braised Chicken)
Cha Seung Won’s Delicious Dakbokkeumtang Recipe from ‘Three Meals a Day’
Introducing the mouth-watering Dakbokkeumtang recipe that Chef Cha (Cha Seung Won) showcased on ‘Three Meals a Day’! Even just the visuals were enough to make your taste buds tingle. This recipe is simple yet makes for a hearty and satisfying meal. Enjoy this perfectly spicy and slightly sweet Dakbokkeumtang made right in your own kitchen! 😊
Main Ingredients- 1 pack (approx. 1kg) chicken cut for braising
- 7-8 medium-sized potatoes, suitable for braising
- 1 medium onion
- 1 carrot
- 1/2 large green onion (scallion)
Optional Ingredients (to taste)- 1/2 king oyster mushroom
- 1 sweet potato
- 1 hot pepper (e.g., Cheongyang chili pepper)
- A little bit of glass noodles (pre-soaked)
Seasoning Mix- 1 Tbsp sugar
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp minced garlic
- 0.5 Tbsp ginger powder (or a little minced fresh ginger)
- 3 Tbsp mirin (or cooking wine)
- 1/2 king oyster mushroom
- 1 sweet potato
- 1 hot pepper (e.g., Cheongyang chili pepper)
- A little bit of glass noodles (pre-soaked)
Seasoning Mix- 1 Tbsp sugar
- 2.5 Tbsp gochujang (Korean chili paste)
- 2.5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 2 Tbsp minced garlic
- 0.5 Tbsp ginger powder (or a little minced fresh ginger)
- 3 Tbsp mirin (or cooking wine)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Dakbokkeumtang by washing them thoroughly. Fresh vegetables contribute significantly to the final flavor.
Step 2
Tip: Adding sweet potatoes helps to balance the spicy kick of the Dakbokkeumtang with a natural sweetness, enriching its overall flavor profile.
Step 3
Make the Sauce: In a large bowl, combine 2.5 Tbsp gochujang, 2.5 Tbsp gochugaru, 4 Tbsp soy sauce, 2 Tbsp minced garlic, 0.5 Tbsp ginger powder, and 3 Tbsp mirin. Mix them thoroughly until you have a well-combined, flavorful sauce. (Tip: Making the sauce ahead of time allows the flavors to meld better.)
Step 4
Place the prepared chicken pieces for Dakbokkeumtang into a clean bowl.
Step 5
Rinse the chicken several times under cold running water to remove any impurities. This step is crucial for eliminating any gamey odor from the chicken.
Step 6
Soak the cleaned chicken in cold water for about 10 minutes to completely drain out any remaining blood. This further helps to reduce any unpleasant chicken smell.
Step 7
Vegetable Prep: Peel the potatoes and cut them into large, bite-sized cubes. You can round off the sharp edges to prevent them from breaking apart too easily during cooking. (Tip: Cutting vegetables into larger pieces, not just potatoes, helps them maintain their shape.)
Step 8
Cut the onion and carrot into similarly large cubes. Slice the green onion diagonally.
Step 9
Drain the chicken after soaking and rinse it once more. Place the chicken in a pot, add enough water to cover it, and add a few whole peppercorns, 1 Tbsp minced garlic, and 1/3 of the green onion. Bring to a boil. This blanching step helps to remove any remaining chicken odor.
Step 10
Blanch the chicken just until the pink color disappears. Remove the chicken pieces from the pot and set them aside. Do not discard the blanching water.
Step 11
To the pot with the chicken, add water until it’s about halfway up the chicken pieces (approximately 2-3 paper cups). Add 1 Tbsp of sugar from your prepared sauce ingredients.
Step 12
Add another 1 Tbsp of minced garlic. (This brings the total minced garlic to 2 Tbsp, including the amount used for blanching.)
Step 13
Once the liquid comes to a boil, add the prepared potatoes first. Cook until the potatoes are tender. Well-cooked potatoes absorb the sauce beautifully, making them very flavorful.
Step 14
After adding the potatoes and the liquid returns to a boil, add the remaining vegetables (onion, carrot) and all of your pre-made sauce. Stir everything well and let it simmer over medium-high heat until the ingredients are cooked and the sauce thickens.
Step 15
Cover the pot and simmer over medium-low heat for about 30 minutes, allowing the sauce to meld with the chicken and vegetables until it becomes rich and slightly reduced. Finally, add the pre-soaked glass noodles and the optional hot pepper if desired. Simmer for a bit longer, then garnish generously with the sliced green onion and serve. Enjoy your delicious meal!
