Simple Dakbokkeumtang (Spicy Braised Chicken)
Simple Dakbokkeumtang (Spicy Braised Chicken)
Easy Homemade Dakbokkeumtang Recipe
Following Chef Baek Jong-won’s recipe from ‘My Little Television’ (2015), this is my go-to method for making Dakbokkeumtang! It’s wonderfully simple and always turns out delicious. Perfect for a comforting, flavorful meal at home.
Main Ingredients- 1kg chicken, cut into pieces
- 1/2 onion
- 2 potatoes
- 1 carrot
- A portion of green onions
Seasoning- 2 cups water
- 3 Tbsp sugar
- 1 ladleful soy sauce (approx. 100ml)
- 1 ladleful red pepper powder (approx. 100ml)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
- 2 cups water
- 3 Tbsp sugar
- 1 ladleful soy sauce (approx. 100ml)
- 1 ladleful red pepper powder (approx. 100ml)
- 2 Tbsp minced garlic
- 1/2 Tbsp minced ginger
Cooking Instructions
Step 1
First, thoroughly wash the chicken pieces. Place the chicken in a wide, shallow pot. Add 3 tablespoons of sugar and 2 cups of water. Bring to a boil over high heat. Adding sugar initially helps to tenderize the chicken and reduce any gamey odor.
Step 2
Once the liquid comes to a rolling boil, add 2 tablespoons of minced garlic and 1/2 tablespoon of minced ginger. While the chicken is cooking, prepare the vegetables: peel and cut 2 potatoes, 1/2 onion, and 1 carrot into bite-sized pieces. Cutting them slightly smaller than bite-sized will ensure they cook through evenly.
Step 3
Add all the prepared vegetables (potatoes, onion, and carrot) to the pot. Continue to boil over high heat until everything is bubbling vigorously. The vegetables will start to meld with the chicken, creating a rich broth.
Step 4
As the stew boils, you’ll notice foam forming on the surface. Once a good amount of foam appears, stir in 1 ladleful of soy sauce. The soy sauce will add a deep, savory flavor to the dish.
Step 5
Next, add 1 ladleful of red pepper powder to bring in the spicy kick. Feel free to adjust the amount of red pepper powder to your preference for heat. Stir everything together well to combine the seasonings.
Step 6
Maintain high heat throughout the cooking process. Allow the stew to simmer and reduce until the sauce is thick and slightly coats the ingredients, almost to the point where the bottom of the pot starts to lightly scorch (this concentrates the flavor). This reduction step is key to developing a deep, complex taste. Once the sauce reaches your desired consistency, add the chopped green onions and simmer for another minute or two.
Step 7
And there you have it! A perfectly delicious and aromatic Dakbokkeumtang. The rich, reduced sauce is fantastic for spooning over rice. Why not make this comforting dish for your next family meal?
