Ryu Soo-young’s Signature Dakbokkeumtang (Spicy Braised Chicken)
Ryu Soo-young’s Signature Dakbokkeumtang (Spicy Braised Chicken)
Generous & Delicious Dakbokkeumtang using Ryu Soo-young’s Golden Recipe (Budget-Friendly!)
I tried making the ‘Eonam Teacher’ Ryu Soo-young’s Dakbokkeumtang, which was featured on the TV show ‘Stars’ Top Recipe at Fun-Staurant’, and found it to be an incredibly satisfying and budget-friendly dish! This recipe goes beyond just the basic spicy-sweet sauce ratio. Key tips include pan-frying the chicken until golden and fragrant to remove any gamey odors, creating ‘gochujang oil’ by cooking chili powder in the rendered chicken fat, and adding ssamjang (Korean soybean paste) for an extra depth of flavor. Get ready for a truly delicious homemade Dakbokkeumtang experience!
Main Ingredients- 1 whole chicken, cut into bite-sized pieces (approx. 1kg)
- 2 medium potatoes
- 1 large leek
- 1 medium onion
- 2 red chilies
- 2 green chilies (preferably Korean ‘Cheongyang’ chili peppers for extra heat)
- 3 pinches of salt (for seasoning chicken)
- 1L water (or enough to cover the chicken)
Ryu Soo-young’s Special Sauce- 1 Tbsp minced garlic (approx. 15g)
- 4 Tbsp Korean chili powder (gochugaru, approx. 40g)
- 8 Tbsp soy sauce (approx. 120ml)
- 3 Tbsp brown sugar (approx. 30g)
- 1 Tbsp ssamjang (Korean soybean paste, approx. 15g)
- 1 Tbsp minced garlic (approx. 15g)
- 4 Tbsp Korean chili powder (gochugaru, approx. 40g)
- 8 Tbsp soy sauce (approx. 120ml)
- 3 Tbsp brown sugar (approx. 30g)
- 1 Tbsp ssamjang (Korean soybean paste, approx. 15g)
Cooking Instructions
Step 1
Rinse the cut chicken pieces thoroughly under cold running water to remove any residual blood, internal organs, or bone fragments. After rinsing, submerge the chicken in cold water for about 10 minutes. Drain and rinse again. Finally, pat the chicken completely dry with paper towels. This process is crucial for eliminating any unwanted gamey odors from the chicken.
Step 2
Slice the leek diagonally into about 1cm thick pieces. Peel the onion and slice it into roughly 0.5cm thick strips.
Step 3
Remove the stems from the red and green chilies, wash them, and slice them into about 0.5cm thick rounds. Peel the potatoes and cut them into roughly 1cm thick slices, similar in size to the chicken pieces, so they cook evenly.
Step 4
Heat a deep pot or a wok over medium heat. Place the chicken pieces skin-side down. Searing the skin first will render fat and create a deliciously crispy texture.
Step 5
As the chicken skin turns golden brown and renders its fat, add 1 tablespoon of minced garlic to the pan. Sauté the garlic along with the chicken until fragrant, being careful not to burn it.
Step 6
Once the garlic is fragrant, add the sliced leeks to the pan. Stir-fry them lightly with the chicken and garlic until the leeks begin to soften slightly.
Step 7
Now, it’s time to add the soy sauce. Pour 8 tablespoons of soy sauce around the edges of the pan. Let it bubble and caramelize slightly along the sides of the pan for a deeper flavor.
Step 8
Reduce the heat to medium. Add 4 tablespoons of gochugaru (Korean chili powder) and stir-fry it with the chicken and other ingredients until well combined. Stir-frying the chili powder helps to release its color and flavor.
Step 9
Add 3 tablespoons of brown sugar to the pot. Continue to stir-fry, allowing the sugar to dissolve and meld with the other seasonings. This sweet and savory combination is key to the dish’s balance.
Step 10
As you stir-fry, the chili powder will dissolve into the rendered chicken fat, creating a vibrant ‘gochujang oil.’ This oil adds a wonderful depth of flavor. Once the oil forms, pour in 1 liter of water and bring the mixture to a boil over high heat.
Step 11
Once the liquid is boiling vigorously, stir in 1 tablespoon of ssamjang. Ssamjang adds a unique umami and savory depth that elevates the dish beyond a simple soy sauce-based braise.
Step 12
After dissolving the ssamjang, cover the pot with a lid and let it simmer over high heat for 10 minutes. This initial high-heat simmer helps to tenderize the chicken and infuse it with the sauce.
Step 13
After 10 minutes, remove the lid and add the prepared potatoes, onion, red chilies, and green chilies to the pot. Reduce the heat to medium, cover the pot again, and simmer for another 15 minutes, or until the potatoes are tender and the sauce has thickened to a rich, stew-like consistency, reminiscent of a dish cooked in a traditional cauldron. You can add any remaining vegetables like leeks in the final stages to finish.
Step 14
The finished Dakbokkeumtang showcases the natural savory flavor of the chicken, enhanced by Ryu Soo-young’s perfectly balanced spicy and sweet sauce. The addition of ssamjang provides a complex umami and a deep, satisfying flavor that makes this dish incredibly addictive. It’s perfect served over rice, making it a true culinary delight!
