Spicy and Deep Flavored Braised Chicken Stew (Dak Maeuntang) – Recipe for Deliciousness Without the Funk
Mastering Dak Maeuntang: How to Cook Delicious Braised Chicken Stew Without Any Gamey Taste
I had bought chicken intending to make Dak Maeuntang but couldn’t, so I froze it and decided to try again! I dislike the gamey smell of chicken, so I used rice water and cooking wine to eliminate it. Following a popular chef’s tip, I added sugar first to allow the flavors to penetrate better. Enjoy this incredibly delicious and hearty Dak Maeuntang!
Main Ingredients
- 1 whole chicken, cut for stew (about 1kg)
- 1 bunch of green onions
- 1 potato
- 1/3 carrot
- 3 Tbsp sugar
- 2 Tbsp cooking wine (mirin or similar)
- 3 cups rice water
- 1/2 onion
- 1 handful of king oyster mushrooms (optional)
Seasoning Paste
- 1 Tbsp minced garlic
- 1 ladle of soy sauce (standard ladle size)
- 4 Tbsp gochugaru (Korean red pepper flakes)
- 1 Tbsp minced garlic
- 1 ladle of soy sauce (standard ladle size)
- 4 Tbsp gochugaru (Korean red pepper flakes)
Cooking Instructions
Step 1
If your chicken was frozen, thaw it naturally in the refrigerator or by using the ‘warm’ function on a rice cooker. Once thawed, soak the chicken in rice water for about 10 minutes to help remove any gamey odor. Rinse the chicken thoroughly and trim away any excess fatty parts.
Step 2
Now, we will parboil the chicken. Place the chicken in a pot and add enough water to cover it completely.
Step 3
Once the water starts boiling, add about 2 tablespoons of cooking wine (or mirin) to further eliminate any residual gamey smells.
Step 4
As the chicken cooks, foam will rise to the surface. Once the chicken is partially cooked, carefully strain it out using a colander and discard the parboiling water.
Step 5
In a clean pot, place the parboiled chicken. Add fresh water until it comes up to about two-thirds of the way up the chicken. Using too much water can dilute the flavor, so aim for a moderate amount.
Step 6
To help the flavors penetrate deeply into the chicken, add 3 tablespoons of sugar first. Adding sugar early is said to enhance the overall flavor by caramelizing slightly and melding with the chicken’s natural sweetness. Stir to dissolve the sugar in the water.
Step 7
Prepare the vegetables to be cooked with the chicken. Peel and cut the potato into bite-sized chunks. Slice the carrot similarly, and thinly slice the onion. Arrange these vegetables attractively on top of the chicken.
Step 8
Now, let the stew simmer until the chicken and vegetables are tender. While traditionally foam is skimmed off, recent culinary advice suggests that this foam contains valuable nutrients from the meat. If you’re not overly concerned with presentation, you can leave it in for extra nourishment! (Feel free to skim if you prefer a clearer broth.)
Step 9
Once the broth is boiling vigorously, add 1 tablespoon of minced garlic to start building the rich flavor profile.
Step 10
Add 1 ladle of soy sauce for umami depth. This measurement refers to a standard ladle size; adjust to your taste preference.
Step 11
Slice the king oyster mushrooms into manageable pieces and add them to the pot. They will contribute a pleasant chewy texture and savory aroma.
Step 12
Stir in 4 tablespoons of gochugaru to give the stew its characteristic spicy kick and vibrant red color. Adjust the amount of gochugaru to control the level of heat.
Step 13
Taste the stew and adjust the seasoning as needed. For extra heat, add some chopped Cheongyang chili peppers. If it needs more sweetness, add a bit more sugar. If it lacks saltiness, add more soy sauce until it’s perfect for your palate.
Step 14
Bring the stew to a rolling boil over high heat, then reduce to medium-low and let it simmer until the broth has thickened to your desired consistency.
Step 15
Finally, chop the green onions into bite-sized pieces and add a generous handful to the stew. The fresh onion flavor will enhance the broth.
Step 16
Once the chicken and vegetables are fully cooked and the broth has reduced nicely, your delicious Dak Maeuntang is ready! Serve hot with steamed rice.
