Spicy and Deep Flavored Dakgaejang: The Ultimate Summer Health Food Recipe
Spicy and Deep Flavored Dakgaejang: The Ultimate Summer Health Food Recipe
Best Healthy Dakgaejang Recipe for Chobok, Jungbok, Malbok: A Special Summer Dish for Rejuvenation
Tired of the same old boiled chicken (Baeksuk)? Try making this spicy and refreshing Dakgaejang for a change! It’s a special, nourishing dish made with lots of care, perfect for our family. Replenish your energy this hot summer with a bowl of this flavorful, appetizing chicken stew that will awaken your appetite!
Ingredients for Boiling the Chicken (Broth)- 1 whole chicken (fresh native chicken recommended)
- 4 bay leaves
- 6 cloves garlic, whole
- 12 black peppercorns, whole
- 2 stalks green onions (white parts mainly)
- 1 onion (using the peel can enhance broth color)
Main Ingredients- 380g soybean sprouts
- 130g taro stems (pre-boiled)
- 7 shiitake mushrooms
- 2 stalks green onions (chopped)
Spicy Seasoning Mix- 5 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp mirin (rice wine for cooking)
- 3 Tbsp minced garlic
- 2 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
- A pinch of black pepper
- 380g soybean sprouts
- 130g taro stems (pre-boiled)
- 7 shiitake mushrooms
- 2 stalks green onions (chopped)
Spicy Seasoning Mix- 5 Tbsp red pepper flakes (gochugaru)
- 4 Tbsp mirin (rice wine for cooking)
- 3 Tbsp minced garlic
- 2 Tbsp soup soy sauce (gukganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp salt (adjust to taste)
- 1 Tbsp oligosaccharide (for gloss and sweetness)
- A pinch of black pepper
Cooking Instructions
Step 1
First, place the thoroughly cleaned chicken in a pressure cooker. Add enough water to cover the chicken. Toss in the bay leaves, whole garlic cloves, whole peppercorns, and the roughly chopped green onions and onion for the broth. Bring to a boil over high heat. Once the pressure cooker starts to whistle, reduce the heat to medium-low and simmer for 40-45 minutes to create a rich chicken broth. (Cooking time may vary depending on your pressure cooker.)
Step 2
While the chicken is simmering, prepare the other ingredients for the Dakgaejang. If you are using dried taro stems, soak them in cold water for at least 30 minutes, or until they are softened. (If using pre-boiled taro stems, rinse them under water.)
Step 3
Blanch the soaked taro stems in boiling water for about 5-10 minutes, until they become tender. This step helps to remove any slight bitterness and improve the texture.
Step 4
Cut the blanched taro stems into lengths of about 5-6 cm. Then, shred them lengthwise into bite-sized pieces. Shredding them along the grain helps them absorb the seasoning better and taste more delicious.
Step 5
In boiling water with about 1/2 Tbsp of salt, quickly blanch the soybean sprouts for only 30 seconds to 1 minute, just until they turn slightly bright green. Be careful not to overcook them, as they can become mushy. After blanching, rinse them under cold water and drain well.
Step 6
Thinly slice the shiitake mushroom caps. Chop the green onions into lengths of 3-4 cm, cutting them diagonally. This size keeps them looking appealing in the stew and adds a wonderful aroma.
Step 7
In a large bowl, combine all the seasoning ingredients: red pepper flakes, mirin, minced garlic, soup soy sauce, anchovy sauce, salt, oligosaccharide, and black pepper. Mix them thoroughly to create the seasoning paste. Having the seasoning ready beforehand makes adjusting the final taste much easier.
Step 8
Once the chicken is fully cooked, carefully remove it from the pressure cooker. Let it cool down for a bit. Be cautious as it will be very hot.
Step 9
After the chicken has cooled slightly, remove the bones and shred the meat along the grain into bite-sized pieces. You can use chopsticks or your hands to easily pull the meat apart.
Step 10
Pour the prepared chicken broth into a pot. Add about half of the pre-made seasoning paste and stir to dissolve it into the broth. Let it simmer, allowing the deep flavor of the broth and the seasoning to meld together, creating a delicious base for the stew.
Step 11
Once the broth begins to boil, add the shredded chicken meat. The savory notes from the chicken will further enrich the flavor of the stew.
Step 12
Add the shredded taro stems, sliced shiitake mushrooms, and blanched soybean sprouts to the pot. Continue to simmer, allowing all the ingredients to meld together and develop the rich flavor profile of the Dakgaejang.
Step 13
Finally, add the diagonally cut green onions and simmer for a short while longer. At this stage, taste the stew and add the remaining seasoning paste gradually to adjust the flavor to your preference. You can add more salt or soup soy sauce if needed.
Step 14
With the green onions added and everything simmered together until well combined, your delicious and deeply flavored Dakgaejang is ready! Enjoy it piping hot with a bowl of rice.
