Legendary Dakbokkeumtang (Spicy Braised Chicken) with a Rich, Thick Sauce
Dakbokkeumtang So Thick and Flavorful, It’s Unforgettable!
Hello everyone! I’ve prepared the ultimate Dakbokkeumtang recipe that will conquer all other versions you’ve ever tried. I don’t usually get this excited, but this recipe truly deserves a bit of fanfare. I highly recommend it as an incredibly delicious and useful recipe you can use for a lifetime. It’s a legendary Dakbokkeumtang recipe already approved by countless subscribers, so please give it a try!
Main Ingredients
- 1 whole chicken (size 10~12, cleaned)
- 2 potatoes (medium size)
- 1/4 carrot
- 1/2 onion (medium size)
- 2 stalks green onion
- 1 chili pepper (like Cheongyang)
Cooking Instructions
Step 1
Take one of the two potatoes, peel it, and finely grate it using a grater. This step is key to achieving a wonderfully thick and smooth sauce.
Step 2
Cut the green onions into 5cm lengths, splitting them in half lengthwise. Chop the remaining potato, carrot, and onion into bite-sized pieces (about 2-3cm). Finely chop the chili pepper.
Step 3
In a deep pan or pot, heat 2 Tbsp of cooking oil over low heat. Add 3 Tbsp of gochugaru and 1 Tbsp of minced garlic. Sauté gently until fragrant, being careful not to burn the chili flakes. Once you see a red oil (chili oil) begin to form, add the chopped green onions and continue to sauté slowly over low heat. This allows the green onion’s aroma to infuse into the oil. Keep an eye on it to prevent burning.
Step 4
When the green onions become fragrant, add the cleaned chicken pieces to the pan. Increase the heat to high and quickly sear the chicken for about 1 minute until the outside turns white. This step helps to seal in the juices.
Step 5
Once the chicken’s exterior is mostly cooked, add 4 Tbsp of soy sauce and 3 Tbsp of sugar. Continue to stir-fry for about 3 more minutes, coating the chicken. The soy sauce and sugar will caramelize slightly, adding a delicious depth of flavor.
Step 6
Pour in 2 cups (400ml) of water and add the chopped potatoes and carrot. Stir in the gochujang (1 Tbsp) and doenjang (1/2 Tbsp), ensuring they dissolve well into the liquid. Bring the mixture to a boil over high heat, then reduce to medium heat. Cook uncovered for 10 minutes to allow the sauce to reduce, then cover with a lid and simmer for another 10 minutes until the vegetables are tender.
Step 7
Add the chopped onion, 1/2 Tbsp of beef broth powder (or your preferred umami seasoning), and the grated potato you prepared earlier. Stir everything together well and continue to simmer. The grated potato will thicken the sauce beautifully and add a rich texture.
Step 8
When the onions are translucent and cooked through, just before turning off the heat, stir in the remaining 1 Tbsp of minced garlic and the chopped chili pepper. Let it simmer briefly. The freshly added garlic and chili pepper will provide a bright, fresh finish. Your delicious Dakbokkeumtang is now ready to be enjoyed!
