Ryu Su-yeong’s Kimchi Dakbokkeumtang: A Flavorful Fusion!
Ryu Su-yeong’s Kimchi Dakbokkeumtang: A Flavorful Fusion!
Spicy and Sweet! Ryu Su-yeong’s Kimchi Chicken Stew Recipe
Tired of rich, heavy stews? This Kimchi Dakbokkeumtang, inspired by Chef Ryu Su-yeong, offers a refreshing twist with the perfect balance of spicy, tangy kimchi and tender chicken. The well-aged kimchi becomes wonderfully soft, complementing the succulent chicken, while chewy rice cakes add a delightful texture. It’s a truly special dish that’s not only great as a side for rice but also a fantastic appetizer or drinking snack!
Main Ingredients- 800g Chicken (for stir-fry or stew)
- 1/2 head Aged Kimchi (approx. 300g)
- 1 Onion
- Rice cakes (a handful, to taste)
- 2 Tbsp Soju (for reducing gamey smell)
Seasoning- 1 Large Green Onion (Scallion)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2-3 Tbsp Soy Sauce (adjust to taste)
- 1 Tbsp Mirin (or cooking rice wine)
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Perilla Oil (or sesame oil)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or oligosaccharide)
- Pinch of Black Pepper
- 1 Large Green Onion (Scallion)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2-3 Tbsp Soy Sauce (adjust to taste)
- 1 Tbsp Mirin (or cooking rice wine)
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Perilla Oil (or sesame oil)
- 2 Tbsp Minced Garlic
- 2 Tbsp Corn Syrup (or oligosaccharide)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, wash the 800g of chicken meant for stir-fry or stew thoroughly. Bring a pot of water to a boil, add the chicken and 2 tablespoons of soju to help eliminate any gamey odors, and blanch for about 5 minutes until the water runs clear of blood. Rinse the blanched chicken under cold running water and drain well. This step is crucial for a cleaner flavor.
Step 2
Now, let’s prepare the seasoning sauce that will bring this Kimchi Dakbokkeumtang to life. In a bowl, combine 3 tablespoons of gochugaru, 2-3 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of ginger syrup, 2 tablespoons of perilla oil, 2 tablespoons of minced garlic, 2 tablespoons of corn syrup, and a pinch of black pepper. (Tip: Adjust the amount of soy sauce based on the saltiness of your kimchi.)
Step 3
Add the prepared chicken to the seasoning mixture and gently toss to coat. Ensure each piece of chicken is evenly covered with the marinade. This will help the flavors penetrate deeply.
Step 4
Let the marinated chicken rest for about 10 minutes. This resting period allows the chicken to absorb the flavors, resulting in a more tender and delicious dish.
Step 5
In a cooking pot, spread out the roughly chopped half-head of kimchi and the coarsely chopped onion at the bottom. The kimchi will soften and meld into the sauce as it cooks, and the onion will add a natural sweetness.
Step 6
Arrange the marinated chicken pieces attractively on top of the kimchi and onion layer.
Step 7
Pour about 2 cups (400ml) of water into the bowl that held the marinade, swirling it around to capture any remaining seasoning. Pour this seasoned water into the pot. This liquid will form the delicious broth for your Dakbokkeumtang.
Step 8
Finally, top everything with the roughly chopped green onion. Bring the stew to a boil over high heat, then reduce the heat to medium, cover the pot, and simmer for about 20-25 minutes, or until the kimchi is tender. Baste the chicken with the broth occasionally for extra flavor.
Step 9
Once the chicken and kimchi are tender and cooked through, add the prepared rice cakes. Continue to simmer for another 2-3 minutes until the rice cakes are soft and chewy. (Tip: If you don’t have rice, the rice cakes alone make this a satisfying meal!) The kimchi infuses the chicken with a wonderful spicy flavor, making it incredibly appetizing without being greasy. You’ll find yourself wanting another bowl of rice to go with it!
