Savory Bracken and Chicken Stew (Dakgaejang): A Hearty and Nourishing Meal for the Whole Family
Savory Bracken and Chicken Stew (Dakgaejang): A Hearty and Nourishing Meal for the Whole Family
Perfect for When You Need a Flavorful Boost! A Rich Dakgaejang Recipe with Abundant Bracken and Chicken
Feeling the heat of the lingering summer and the fatigue that comes with it? Give your family a delightful boost with this ‘Bracken and Chicken Stew’ (Dakgaejang)! This isn’t your typical beef yukgaejang; instead, we use tender chicken and earthy bracken for a lighter yet deeply flavorful soup. It’s an economical choice that doesn’t compromise on taste, offering a rich broth and satisfying ingredients that will have everyone, from kids to adults, asking for seconds. It’s so delicious, it might even inspire a craving for seconds – of rice, that is! Perfect for revitalizing yourself after a long day. Stay healthy, everyone! ♡
Main Ingredients- 2 whole chickens (unbrined, fresh)
- 1 cup soju (for removing chicken odor)
- 1/2 cup scallion roots (for a clear broth)
- 1 Tbsp whole peppercorns (to enhance broth aroma)
- 10 whole garlic cloves (for broth flavor)
- 3 handfuls cooked bracken (fernbrake), cut into bite-sized pieces
- 2-3 eggs (for garnish)
- 2L rice water (for broth base)
Seasoning and Garnish- 7 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp fish sauce or tuna extract (for umami)
- 3 tsp salt (to taste)
- 1 tsp minced garlic (for enhanced flavor)
- 1/2 stalk green onion, finely chopped (for garnish)
- 7 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp fish sauce or tuna extract (for umami)
- 3 tsp salt (to taste)
- 1 tsp minced garlic (for enhanced flavor)
- 1/2 stalk green onion, finely chopped (for garnish)
Cooking Instructions
Step 1
Begin by thoroughly cleaning the chickens. Soak them in a generous amount of soju for about 30 minutes to remove any residual blood and odors. This step is crucial for a clean-tasting broth.
Step 2
Prepare the rice water, which will serve as the base for simmering the chicken. Rice water adds a subtle, comforting creaminess and flavor to the soup.
Step 3
Create a broth bag or use a fine-mesh sieve for the aromatics. Fill it with scallion roots, whole peppercorns, and whole garlic cloves. Tie it securely to keep the ingredients contained and easily removable.
Step 4
Bring the rice water to a boil. Add the drained chicken and the prepared aromatics bag. Simmer until the chicken is fully cooked through. Once cooked, remove the aromatics bag.
Step 5
Prepare the cooked bracken by cutting it into bite-sized pieces, about 1.5 to 2 inches long. For enhanced flavor, you can lightly season the bracken with a pinch of gochugaru, fish sauce, and minced garlic.
Step 6
Once the chicken is cooked, remove it from the broth and let it cool slightly. Shred or chop the chicken meat into bite-sized pieces. Lightly season the shredded chicken with gochugaru, fish sauce, salt, and a bit of minced garlic.
Step 7
Add the seasoned bracken to the chicken broth and let it simmer until tender. Then, add the seasoned shredded chicken to the broth and continue to simmer, allowing the flavors to meld together.
Step 8
Season the stew with fish sauce (or soy sauce), gochugaru, and salt to your preference. For a more rustic presentation and to keep the stew hot, transfer it to an earthenware pot (ttukbaegi) and bring it to a gentle boil.
Step 9
Whisk the eggs until smooth and slowly drizzle them into the simmering stew, stirring gently with chopsticks to create wispy strands. Alternatively, you can make an egg garnish by frying thin omelets and slicing them. Top generously with freshly chopped green onions for a burst of freshness.
Step 10
Your delicious Bracken and Chicken Stew is ready! Serve this hearty, flavorful soup generously. It’s a perfect, satisfying meal on its own with rice, or a wonderful accompaniment to drinks.
