Clean and Spicy Dakbokkeumtang (Korean Braised Chicken)
Clean and Spicy Dakbokkeumtang (Korean Braised Chicken)
[Appa Ttoom’s Recipe] Making a Clean Dakbokkeumtang Without Gochujang!
With everyone staying home these days due to COVID-19, let’s enjoy a hearty meal with an affordable pack of chicken pieces. This recipe makes a delicious Dakbokkeumtang that’s clean and flavorful, without using gochujang.
Main Ingredients- 1 whole chicken, cut into pieces
- 1 potato (medium-sized)
- 1 onion (medium-sized)
- 3 shiitake mushrooms
- 1/3 stalk of green onion
Cooking Instructions
Step 1
First, rinse the chicken pieces thoroughly under cold running water. Make sure to remove any remaining blood, internal organs, or bone fragments. Place the cleaned chicken in a pot and cover it with enough water to fully submerge the chicken. Bring to a rolling boil.
Step 2
While the chicken is boiling, peel the potatoes and cut them into pieces slightly thicker than bite-sized. Cut the onion into similarly large pieces. It’s best to cut the vegetables a bit thick so they don’t fall apart during cooking.
Step 3
Remove the stems from the shiitake mushrooms and slice them into manageable pieces. If you have other mushrooms at home, feel free to use them as well. Mushrooms add great flavor to Dakbokkeumtang, so be sure to include them.
Step 4
If you’re adding glass noodles, soak them in cold water for at least 30 minutes beforehand. Soaking the noodles ensures they cook to a tender texture by the time the Dakbokkeumtang is ready.
Step 5
Once the chicken starts boiling, regularly skim off any impurities and oil that rise to the surface. Repeating this process will result in a cleaner, clearer broth. It also helps remove any gamey smell from the chicken.
Step 6
After the chicken has boiled for a bit and you’ve skimmed off the oil, add 1 tablespoon of sugar. Sugar helps to neutralize any gamey flavors in the chicken and enhances its savory taste.
Step 7
Along with the sugar, add 1 tablespoon of minced garlic. Garlic is a key ingredient that amplifies the overall flavor of the Dakbokkeumtang.
Step 8
Continue to skim off any surfacing oil and impurities while it simmers. Boil the chicken until it’s thoroughly cooked through. You can check for doneness by piercing it with a fork; if no pink liquid comes out, it’s ready.
Step 9
Once the chicken is sufficiently cooked, add 1/2 ladle of soy sauce (approximately 50ml) to season the Dakbokkeumtang. Adjust the amount of soy sauce based on the size of your ladle.
Step 10
Taste the broth and if it needs more salt, add 1/2 teaspoon of salt to achieve the desired overall seasoning. It’s best to add salt gradually and taste as you go to avoid making it too salty.
Step 11
To the seasoned broth, add the thickly cut potatoes first. Simmer over medium heat, allowing the potatoes to absorb the flavorful broth and cook until tender.
Step 12
When the potatoes are almost cooked, add 1/2 teaspoon of black pepper to enrich the flavor of the Dakbokkeumtang. Black pepper helps to mask any gamey odors and adds a pleasant spiciness.
Step 13
Once the potatoes are tender, add all the sliced onions and shiitake mushrooms. Cook until the vegetables are tender and have melded with the broth.
Step 14
Finally, add the chopped green onions. Green onions cook quickly, so it’s best to add them when the other vegetables are nearly done. Let them simmer briefly to infuse their aroma into the broth.
Step 15
Now it’s time to add the spicy kick and vibrant red color to your Dakbokkeumtang. Stir in 5 tablespoons of red pepper powder, adjusting the amount to your preferred level of heat. Using a mix of fine and coarse gochugaru can provide a better texture and flavor.
Step 16
If you desire an extra sharp and deep spicy flavor, consider adding a small amount of Vietnamese red pepper powder. This adds a zesty heat that further enhances the Dakbokkeumtang’s complexity. (Optional)
Step 17
Lastly, add the pre-soaked glass noodles and simmer for another 1-2 minutes until the noodles are tender and cooked through. Your delicious Dakbokkeumtang is now complete! Enjoy this hearty dish with a bowl of warm rice.
