Dakbokkeum: A Special Chicken Stew Recipe from Altoran
Dakbokkeum: A Special Chicken Stew Recipe from Altoran
Altoran’s Dakbokkeum Recipe: Easy and Delicious Secrets Revealed!
Remember those sweltering summer days when all you craved was a cool escape to the mountains? Here’s a special homemade Dakbokkeum recipe from Altoran to help you beat the heat. Made with a flavorful homemade soy sauce and plenty of ingredients, this dish is perfect for a satisfying meal that the whole family will love. It’s a true rice-thief!
Golden Soy Sauce Base- 2 cups soy sauce
- 1 cup water
- 1 cup cooking wine (cheongju)
- 3 slices radish (cut large)
- 1 large green onion (including root)
- 1/2 medium onion (cut large)
- 1 red chili pepper (seeds removed)
- 2 pieces dried kelp (about 5×5 cm each)
Main Dish: Dakbokkeum- 1kg chicken pieces (for stew)
- 2 potatoes (cut into large chunks)
- 1 medium onion (cut into large chunks)
- 2 Korean green chilies (chopped)
- 1 red chili pepper (for garnish, chopped)
- 1/2 cup anchovy broth
- 1/2 cup Golden Soy Sauce Base
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp corn syrup (mulyeot)
- 1 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
Side Dish 1: Steamed Eggplant- 2 eggplants
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
Side Dish 2: Seasoned Bean Sprouts- 1 bag bean sprouts (approx. 300g)
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
- 1kg chicken pieces (for stew)
- 2 potatoes (cut into large chunks)
- 1 medium onion (cut into large chunks)
- 2 Korean green chilies (chopped)
- 1 red chili pepper (for garnish, chopped)
- 1/2 cup anchovy broth
- 1/2 cup Golden Soy Sauce Base
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp corn syrup (mulyeot)
- 1 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
Side Dish 1: Steamed Eggplant- 2 eggplants
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
Side Dish 2: Seasoned Bean Sprouts- 1 bag bean sprouts (approx. 300g)
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
- 1 bag bean sprouts (approx. 300g)
- 1 Tbsp soy sauce
- 1/2 Tbsp minced garlic
- A little toasted sesame seeds
- A little sesame oil
Cooking Instructions
Step 1
1. Making the Golden Soy Sauce Base: In a pot, combine 2 cups soy sauce, 1 cup water, and 1 cup cooking wine. Add 3 slices of radish, 1 green onion, 1/2 onion, and 1 red chili pepper. Bring to a boil over high heat, then add 2 pieces of dried kelp. Reduce heat to medium-low and simmer until the liquid is reduced by half (approximately 20-30 minutes).
Step 2
Strain the cooked soy sauce mixture through a sieve to remove solids. Let it cool slightly, then store in a clean jar in the refrigerator. This versatile sauce can be used in many dishes.
Step 3
2. Preparing the Dakbokkeum: Rinse the 1kg of chicken pieces thoroughly. In a large pot, bring 1 liter of water to a boil with onion peels and 1/2 onion. Once boiling, remove and discard the onion and peels. Add the chicken pieces and blanch for 1-2 minutes, just until the surface changes color. Rinse the blanched chicken under cold water to remove any impurities.
Step 4
Drain the blanched chicken completely. Peel and cut the 2 potatoes into large, bite-sized chunks that won’t break apart during cooking. Cut the 1 medium onion into similarly large pieces. Finely chop the Korean green chilies and red chili pepper for garnish.
Step 5
In a large pan or pot, heat 2 tablespoons of sesame oil over medium-high heat. Add the drained chicken pieces and stir-fry until lightly browned. Pour in 1/2 cup anchovy broth, then add the chunky potatoes, 2 Tbsp gochujang, 1/2 cup of the prepared Golden Soy Sauce Base, 2 Tbsp gochugaru, 3 Tbsp corn syrup, and 1 Tbsp minced garlic. Mix well to coat the chicken and potatoes.
Step 6
Cover the pot and simmer over medium-low heat for about 20 minutes, or until the chicken and potatoes are tender. Baste occasionally with the sauce. When the chicken and potatoes are almost cooked, add the sliced onion, chopped Korean green chilies, and red chili pepper. Cook for another 5 minutes.
Step 7
Finally, turn off the heat. Drizzle with a little toasted sesame seeds and sesame oil for extra flavor and aroma. Your delicious Dakbokkeum is ready! You can enjoy it immediately, or let it rest for a bit to allow the flavors to deepen.
Step 8
3. Making Steamed Eggplant: Trim the ends of 2 eggplants. Cut them in half lengthwise, then cut each half into quarters to create manageable pieces. Arrange the eggplant pieces in a steamer basket over boiling water and steam for 5-7 minutes until tender but not mushy. Be careful not to overcook.
Step 9
Once steamed, let the eggplant cool slightly. Place in a bowl and gently toss with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, a sprinkle of toasted sesame seeds, and a drizzle of sesame oil until well combined. Your flavorful steamed eggplant side dish is ready.
Step 10
4. Making Seasoned Bean Sprouts: Rinse the bag of bean sprouts (approx. 300g) thoroughly under running water and drain well. In a pot, bring enough water to cover the bean sprouts to a boil. Add the bean sprouts and cook, covered, for 3-5 minutes until they are crisp-tender (avoid overcooking). Drain the bean sprouts and rinse them under cold water, then squeeze out any excess moisture. In a bowl, combine the bean sprouts with 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, a sprinkle of toasted sesame seeds, and a drizzle of sesame oil. Gently toss to combine. Delicious seasoned bean sprouts are ready.
