Rich and Flavorful Dakbokkeumtang (Spicy Braised Chicken)
Rich and Flavorful Dakbokkeumtang (Spicy Braised Chicken)
The Secret to Delicious Dakbokkeumtang: Chicken Broth-Based Sauce is Key!
Chicken dishes are perfect for summer revitalization! While Samgyetang (Ginseng Chicken Soup) is great, Dakbokkeumtang (Spicy Braised Chicken) that you can mix with rice, and fried chicken are always my favorites. I especially love a thick, rich Dakbokkeumtang that’s perfect for spooning over steamed rice. Using chicken broth to make the sauce creates a deep and intense flavor. This dish takes a fair amount of time, but the happiness you feel when eating it is absolutely worth it. Here’s my recipe for delicious Dakbokkeumtang.
Main Ingredients- 6-7 pieces of chicken for Dakbokkeumtang
- 1 potato (cut into large chunks)
- 1/4 carrot (cut into large chunks)
- 1/2 onion (cut into large chunks)
- Scallions, as needed (cut into large pieces)
- Sesame seeds, for garnish
- Milk, for tenderizing and removing odor
- Vinegar, for tenderizing and removing odor
Chicken Broth Ingredients- 1L water
- 5 pieces of chicken or chicken scraps (for broth)
- 3 stalks of scallions (white parts mostly)
- 1/4 onion (including skin)
- 2-3 bay leaves
- 1 Tbsp minced garlic
- Peppercorns, as needed
Sauce- 500ml chicken broth (prepared above)
- 1.5 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1L water
- 5 pieces of chicken or chicken scraps (for broth)
- 3 stalks of scallions (white parts mostly)
- 1/4 onion (including skin)
- 2-3 bay leaves
- 1 Tbsp minced garlic
- Peppercorns, as needed
Sauce- 500ml chicken broth (prepared above)
- 1.5 Tbsp gochujang (Korean chili paste)
- 4 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, thoroughly clean the chicken pieces intended for Dakbokkeumtang. Rinse them under cold running water to remove blood, then soak and rinse them in a mixture of water and vinegar to eliminate any gamey odor. Trim away any excess fat, skin, or bones, and ensure all blood is washed off.
Step 2
Place the cleaned chicken pieces in milk and let them soak for about 30 minutes. This step is crucial for tenderizing the chicken and further removing any lingering odors.
Step 3
While the chicken is soaking, prepare the vegetables. Cut the potatoes, carrots, onions, and scallions into large, bite-sized pieces. This ensures they cook evenly and look appealing in the final dish.
Step 4
Now, let’s make the flavorful broth. In a pot, combine 1L of water with the chicken scraps or pieces, scallions, onion, bay leaves, 1 tablespoon of minced garlic, and peppercorns. Bring this mixture to a boil over high heat.
Step 5
Once boiling, reduce the heat to medium-low and simmer for at least 30 minutes, or until the broth turns a milky white color. This indicates the flavors have been well extracted. Strain the broth through a sieve, discarding the solids, to obtain a clear, rich chicken stock. This broth is the foundation of the Dakbokkeumtang’s deep flavor.
Step 6
In a bowl, combine 500ml of the prepared chicken broth with 1.5 tablespoons of gochujang, 4 tablespoons of gochugaru, 4 tablespoons of soy sauce, 3 tablespoons of sugar, and 1 tablespoon of minced garlic. Whisk everything together thoroughly until the sauce is smooth and well combined, with no lumps.
Step 7
Drain the chicken pieces from the milk and rinse them once more under water to remove any milk residue. Pat them dry. Place the chicken at the bottom of a large pot or Dutch oven, and arrange the prepared vegetables (potatoes, carrots, onions) on top of the chicken.
Step 8
Pour the prepared sauce and the remaining chicken broth over the chicken and vegetables. Start by bringing the pot to a boil over medium-high heat. Once it boils, reduce the heat to medium and cover the pot to let everything braise until the chicken and vegetables are tender.
Step 9
Occasionally, lift the lid to stir the Dakbokkeumtang, making sure to ladle some of the sauce over the chicken and vegetables. This ensures even cooking and flavor distribution, and prevents sticking. Check if the potatoes are tender when pierced with a fork; if they are, the chicken should also be cooked through.
Step 10
Continue to cook until the sauce has thickened to your desired consistency, leaving just enough liquid to spoon over rice. Be careful not to reduce it too much, as it can become overly salty. The goal is a rich, coating sauce.
Step 11
Finally, add the large pieces of scallions and sprinkle with sesame seeds for garnish. Your delicious Dakbokkeumtang is ready to be served! Enjoy it with a warm bowl of rice.
