Pumpkin-Stuffed Dakbokkeumtang (Chicken Stew)
Pumpkin-Stuffed Dakbokkeumtang (Chicken Stew)
A Unique Culinary Recipe: Pumpkin Dakbokkeumtang (Dak-Dan Jjim) – Deliciously Different!
While exploring new recipe ideas, I thought it would be interesting to cook Dakbokkeumtang (Korean spicy chicken stew) inside a whole pumpkin. I prepared and tried this unique method, and it turned out wonderfully delicious!
Main Ingredients- 5 chicken drumsticks
- 1 large pumpkin
- 1 green onion (scallion)
- 1 Korean green chili pepper (Cheongyang)
- 1/2 onion
- 2 bay leaves
Seasoning Ingredients- 3 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligodang (corn syrup)
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp mirin (rice wine)
- A pinch of sesame oil
- 3 Tbsp soy sauce
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp oligodang (corn syrup)
- 0.5 Tbsp minced garlic
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp mirin (rice wine)
- A pinch of sesame oil
Cooking Instructions
Step 1
Rinse the chicken drumsticks thoroughly under cold water. Bring a pot of water to a boil, add the 2 bay leaves and the chicken drumsticks, and blanch for about 5 minutes. This step helps remove impurities and any gamey odor, ensuring a cleaner taste for the chicken.
Step 2
Cut the green onion into large, bite-sized pieces. Slice the onion similarly. Finely chop the Korean green chili pepper. Cutting the vegetables into larger pieces will help them retain their texture and shape after cooking.
Step 3
Cut the top off the pumpkin, like a lid. Use a spoon to scoop out the seeds and stringy insides, creating a cavity. Carefully carve out some of the pumpkin flesh with a knife to make enough space to hold the chicken and sauce.
Step 4
Drain the blanched chicken drumsticks and let them cool slightly. This step helps the chicken firm up, preventing it from falling apart during the cooking process.
Step 5
Now, let’s make the delicious sauce! In a bowl, combine 3 Tbsp soy sauce, 1.5 Tbsp gochugaru, 1 Tbsp oligodang, 0.5 Tbsp minced garlic, 1 Tbsp gochujang, 1 Tbsp mirin, and a pinch of sesame oil. Mix well until the seasoning is evenly combined. All measurements are based on a standard Korean soup spoon.
Step 6
Make a few shallow cuts on the blanched chicken drumsticks. Add the prepared sauce and gently toss the chicken to ensure it’s evenly coated. The cuts will help the sauce penetrate deeper into the meat, making it more flavorful.
Step 7
Add the chopped green onion, onion, and chili pepper to the sauced chicken. Mix everything together thoroughly. The vegetables will cook alongside the chicken, infusing the pumpkin with their flavors.
Step 8
Carefully stuff the seasoned chicken drumsticks and vegetables into the hollowed-out pumpkin. Avoid overstuffing; leave some room for the ingredients to cook evenly.
Step 9
Gently place the pumpkin lid back on top to help retain moisture inside.
Step 10
Wrap the entire pumpkin tightly with aluminum foil. This steaming effect will keep the chicken and pumpkin moist and tender as they cook.
Step 11
Place the foil-wrapped pumpkin into a preheated oven or air fryer set at 180°C (350°F). Bake for approximately 1 hour. Adjust the temperature if you notice it browning too quickly or smelling burnt.
Step 12
After 1 hour, carefully unwrap the aluminum foil to reveal your beautifully cooked Pumpkin-Stuffed Dakbokkeumtang! Be cautious of the hot steam escaping.
Step 13
I was relieved and delighted that it turned out so well! The long, slow cooking process made the chicken incredibly tender and succulent. The natural sweetness and aroma of the pumpkin permeated the chicken, creating a wonderfully balanced and delicious dish.
Step 14
Scoop out some of the tender pumpkin flesh along with the chicken and sauce to enjoy together. The combination of mild pumpkin and the spicy-sweet sauce is absolutely delightful. This dish is perfect as a hearty side or a special occasion meal!
