Nourishing Herbal Samgyetang-style Chicken Stew
How to Make Deep and Flavorful Herbal Dakgaejang with Astragalus and Elm
Feeling a bit tired of samgyetang after a long summer? If eating it every hot day makes it a bit repetitive, try this herbal dakgaejang! Made with a broth simmered from astragalus (hwanggi) and Korean angelica tree (eomnamu), this hearty chicken stew is perfect for a revitalizing meal. It offers a clean yet profoundly savory flavor without any gamey smell, making it a wonderfully restorative dish for hot days and beyond.
Main Ingredients
- 1 medium-sized chicken (prepared)
- 1 pack of oyster mushrooms (approx. 150g)
- 6 shiitake mushrooms
- 1 bag of bean sprouts (approx. 100g)
- 4 stalks of green onion
- A small bunch of chives
- 2 Tbsp cooking oil
Herbal Broth Ingredients
- 60g dried astragalus root (Hwanggi)
- 60g Korean angelica tree root (Eomnamu)
- 10 whole garlic cloves
- 6 dried red dates (Jujubes)
Seasoning
- 6 Tbsp red pepper flakes (Gochugaru)
- 3 Tbsp Korean soup soy sauce (Guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A pinch of black pepper
- 60g dried astragalus root (Hwanggi)
- 60g Korean angelica tree root (Eomnamu)
- 10 whole garlic cloves
- 6 dried red dates (Jujubes)
Seasoning
- 6 Tbsp red pepper flakes (Gochugaru)
- 3 Tbsp Korean soup soy sauce (Guk-ganjang)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (or anchovy sauce)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
Start by preparing the base for a clean and flavorful broth. In a pot, combine the dried astragalus root (60g) and Korean angelica tree root (60g). Add plenty of water and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 1 hour to extract the deep, herbal flavors into the water. This creates your nourishing base broth.
Step 2
Prepare the mushrooms. You’ll need oyster mushrooms and shiitake mushrooms. If you’re using dried shiitake mushrooms, soak them in lukewarm water for about 1 hour until softened. Fresh oyster and shiitake mushrooms can be used directly. For rehydrated shiitake mushrooms, trim off the tough stems and slice them to a manageable size.
Step 3
Now, let’s prepare the chicken. Trim off the last joint of each chicken wing and the tail end. Removing these parts helps to reduce any potential gamey odor.
Step 4
To ensure a clean taste and minimize greasiness, carefully remove the chicken skin, any visible fatty deposits, and the internal organs. This step is crucial for a clear and refined flavor profile in your dakgaejang.
Step 5
Place the prepared chicken in a pot of cold water and bring it to a rolling boil for about 5 minutes. This blanching process effectively removes surface impurities and excess fat that might otherwise affect the broth’s clarity.
Step 6
After blanching, carefully remove the chicken from the hot water and rinse it thoroughly under cold running water. This washing step further cleanses the chicken, removing any lingering blood or debris.
Step 7
Time to tenderize the chicken. In a pressure cooker, add the rinsed chicken, the Korean angelica tree root (you can reuse some from the broth preparation or add fresh if you prefer), 10 whole garlic cloves, 6 dried red dates, and roughly chopped green onions. Add 2 Tbsp of cooking wine (mirin or similar). Pour in enough water to cover the chicken. Bring to a boil over high heat, then reduce to medium heat and cook for about 20 minutes. Let the pressure release naturally before opening the lid.
Step 8
Check the chicken’s tenderness. It should be very tender and easily pierced with a fork or chopstick.
Step 9
The chicken should be so tender that the meat easily separates from the bones.
Step 10
Carefully pick out the cooked chicken meat and shred it into bite-sized pieces. Aim for pieces that are substantial enough to provide a satisfying texture when eating.
Step 11
Now, assemble the hearty ingredients for your dakgaejang. In a large bowl, combine the shredded chicken, cooked and chopped fernbrake (gosari – if unavailable, you can skip this or use other root vegetables), prepared shiitake mushrooms, oyster mushrooms, and the thoroughly washed bean sprouts.
Step 12
Prepare the seasoning mix and the green onions. Add all the seasoning ingredients to the bowl with the chicken and vegetables: 6 Tbsp red pepper flakes, 3 Tbsp Korean soup soy sauce, 2 Tbsp minced garlic, 2 Tbsp fish sauce (or anchovy sauce), 2 Tbsp sesame oil, 1 Tbsp toasted sesame seeds, and a pinch of black pepper. Cut the green onions into long pieces. (Note: The 2 Tbsp of cooking oil will be used for sautéing later, so don’t add it to the seasoning mix yet.)
Step 13
Gently mix everything together with your hands, ensuring the seasoning coats all the ingredients evenly. Let the mixture marinate for about 10 minutes to allow the flavors to meld.
Step 14
Heat 2 Tbsp of cooking oil in a wide pot or Dutch oven over medium heat. Add the marinated chicken and vegetable mixture. Sauté the ingredients, stirring occasionally, until they are well combined and fragrant. This step helps to deepen the flavors.
Step 15
Combine the herbal broth (from the astragalus and angelica tree roots) and the chicken broth (from boiling the chicken) in equal parts. Pour this combined broth into the pot with the sautéed ingredients. Add enough broth to generously cover everything.
Step 16
Now, let the dakgaejang simmer to develop its rich flavor. Bring the stew to a boil over high heat, then reduce to medium heat and let it simmer gently for about 30 minutes. During this time, taste the broth and adjust the seasoning if needed, adding more fish sauce or soup soy sauce to reach your desired saltiness. The goal is a deep and satisfying broth.
Step 17
Just before turning off the heat, add a small amount of chopped chives for a fresh aroma. If you don’t have chives, you can omit this. Ladle the hot dakgaejang into bowls and enjoy this comforting and revitalizing meal!
