Chef Cheon Sang-hyun’s Delicious Dakbokkeumtang (Spicy Braised Chicken)
Chef Cheon Sang-hyun’s Delicious Dakbokkeumtang (Spicy Braised Chicken)
Altolan Dakbokkeumtang: Chef Cheon Sang-hyun’s Summer Health Food Recipe Featuring an Onion-Rich Sauce
This Dakbokkeumtang is made by parboiling the chicken to remove any gamey smell, then braising it in a special sauce enriched with onion juice and finished with sesame oil for an irresistibly delicious dish.
Main Ingredients- 1kg chicken for braising
- 350g potatoes
- 100g carrots
- 150g onion
- 1 red chili pepper
- 3 green chili peppers (e.g., Cheongyang)
- 1 stalk green onion
- 3 Tbsp sesame oil
Special Sauce- 7 Tbsp soy sauce (for braising/dark soy sauce)
- 3 Tbsp red chili powder (Gochugaru)
- 4 Tbsp red chili paste (Gochujang)
- 3 Tbsp rice wine (Cheongju) or Mirin
- 3 Tbsp corn syrup or rice syrup (Mulyeot)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of minced ginger (optional)
- A pinch of black pepper
- 7 Tbsp soy sauce (for braising/dark soy sauce)
- 3 Tbsp red chili powder (Gochugaru)
- 4 Tbsp red chili paste (Gochujang)
- 3 Tbsp rice wine (Cheongju) or Mirin
- 3 Tbsp corn syrup or rice syrup (Mulyeot)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- A pinch of minced ginger (optional)
- A pinch of black pepper
Cooking Instructions
Step 1
Soak 1kg of chicken cut for braising in cold water for 10 minutes to remove any residual blood. This crucial step helps eliminate any unpleasant gamey odors from the chicken.
Step 2
To help the sauce penetrate the chicken thoroughly, make 2-3 deep cuts on both the front and back of the chicken thighs.
Step 3
Fill a pot with enough water, add the white parts of a green onion or a few bay leaves, and bring it to a rolling boil. Once boiling, add the prepared chicken and parboil it for 5 minutes over high heat. This initial boil helps to draw out impurities.
Step 4
After parboiling, immediately remove the chicken and rinse it thoroughly under cold running water 2-3 times. This washing step removes any remaining impurities or surface fat, ensuring a clean and delicious final dish.
Step 5
Peel the 350g of potatoes and cut them into large, bite-sized pieces, about 4 wedges each.
Step 6
Peel the 100g of carrots, cut them in half lengthwise, and then slice them in a zigzag pattern. This adds an interesting texture and visual appeal.
Step 7
Remove the stems from the 1 red chili pepper and 3 green chili peppers, then slice them diagonally. This adds both spicy heat and a vibrant color to the dish.
Step 8
Wash the 1 stalk of green onion and slice it diagonally, including both the white and green parts. This will add a fresh aroma.
Step 9
Now, let’s make the flavorful sauce. In a bowl, combine 150g of puréed onion (this acts like onion juice!), 7 Tbsp soy sauce, 4 Tbsp gochujang, 3 Tbsp mulyeot, 3 Tbsp cheongju, 2 Tbsp sugar, 3 Tbsp gochugaru, 1 Tbsp minced garlic, a pinch of minced ginger, and a pinch of black pepper. Mix everything well until thoroughly combined. (Tip: The puréed onion not only helps thicken the sauce but also provides natural sweetness without added sugar, making it a secret weapon for flavor!)
Step 10
Heat 3 Tbsp of sesame oil in a pan over medium heat. Add the parboiled and rinsed chicken and stir-fry for a few minutes. Searing the chicken in sesame oil helps to lock in its flavor and add a nutty aroma, further minimizing any gamey notes.
Step 11
Once the chicken is lightly browned, add all of the prepared sauce to the pan. Stir and coat the chicken with the sauce, cooking over medium-low heat for about 2 minutes. Sautéing the sauce with the chicken first helps to eliminate any raw chili paste taste and allows the flavors to deeply infuse into the meat. Then, pour in 600ml of water to form the braising liquid and bring it to a boil over high heat. (Tip: Adding the sauce before the vegetables helps to reduce any raw vegetable taste and ensures the chicken absorbs the seasoning better.)
Step 12
Once the liquid comes to a rolling boil, add the prepared potatoes and carrots. Continue to boil over high heat for about 10 minutes, allowing the vegetables to soften and release their flavors into the sauce.
Step 13
After the potatoes and carrots have cooked for about 10 minutes, add the sliced green onion and chili peppers. Reduce the heat to medium-low and simmer for another 5 minutes until everything is tender and the sauce has thickened slightly. (Finishing Tip: Lowering the heat and simmering gently in the final stage ensures the chicken becomes incredibly tender and the sauce reduces to a perfect, rich consistency.) Your delicious Dakbokkeumtang is now ready to enjoy!
