Simple and Refreshing Scallion Chicken Stew (Dakgaejang)
Simple and Refreshing Scallion Chicken Stew (Dakgaejang)
A refreshing Dakgaejang made with just half a chicken and fresh green onions.
I bought half a chicken from the market, de-skinned and quartered, to make this Dakgaejang. Since my family members eating at home have decreased, one whole chicken was too much, so I used only half for this stew. Without any other chunky vegetables, I simply used green onions freshly picked from my garden. This is my simple Scallion Chicken Stew recipe. It’s a hearty and satisfying meal, perfect for a chilly day.
Main Ingredients- Half a chicken (approx. 600g)
- 10 cups water (2L)
- 5 stalks green onions
- 1 Tbsp minced garlic
- Coarse salt to taste (optional)
Cooking Instructions
Step 1
First, rinse the chicken thoroughly. I’ve removed the skin for a chewier texture in the Dakgaejang, but you can keep it if you prefer. (Half a chicken, approx. 600g)
Step 2
Prepare the 5 stalks of green onions by cutting them into approximately 5-6 cm lengths. If the white parts are thick, slice them in half lengthwise. This helps them absorb flavor and cook evenly.
Step 3
In a pot, add 10 cups (2L) of water. Add the 5 cloves of garlic, 1 tsp of whole peppercorns, and the stalk of green onion reserved for boiling the chicken (mainly the white parts), cut into large pieces. Adding these aromatics while boiling the chicken effectively removes any gamey odor.
Step 4
Once the water comes to a rolling boil, carefully add the prepared half chicken to the pot.
Step 5
Bring the water back to a boil over high heat, then reduce the heat to medium-low. Cover the pot and let the chicken simmer for about 20-25 minutes until tender and the broth becomes rich. This process ensures the chicken is cooked through and the broth is flavorful.
Step 6
Carefully remove the boiled chicken from the pot and let it cool slightly. Once cooled enough to handle, shred the chicken meat along the grain. Shredding it makes it easier to absorb the seasoning and enhances the texture.
Step 7
In a bowl, combine the shredded chicken with the seasoning ingredients: 2 Tbsp gochugaru, 1 Tbsp minced garlic, 3 Tbsp soup soy sauce, and 1/2 tsp black pepper. Mix well to coat the chicken evenly. Marinating the chicken beforehand allows the flavors to penetrate deeply, resulting in a much tastier stew.
Step 8
Do not discard the chicken broth! Remove the green onions, garlic, and peppercorns used for boiling the chicken. Strain the clear broth through a fine-mesh sieve or cheesecloth if desired, for an even clearer soup base.
Step 9
Return the strained broth to the pot and bring it to a boil. Once boiling, add the seasoned shredded chicken and let it cook together. The chicken will release more flavor into the broth as it cooks.
Step 10
When the chicken is mostly cooked, add the white parts of the prepared green onions first. The white parts have a pleasant sweetness that makes the broth even more refreshing.
Step 11
Finally, add the green parts of the green onions and simmer for a short while longer. The green parts add a fragrant aroma. Avoid overcooking them, as they can become mushy; a brief simmer is best.
Step 12
Taste the broth and adjust the seasoning with salt or more pepper if needed. You can also add chopped chives or spicy peppers according to your preference. Enjoy your delicious and simply made Scallion Chicken Stew!
