Spicy and Delicious Dakbokkeumtang (Korean Braised Chicken)
Spicy and Delicious Dakbokkeumtang (Korean Braised Chicken)
Mastering Dakbokkeumtang: A Flavorful and Comforting Korean Braised Chicken Dish
Here’s a recipe for a hearty and delicious Dakbokkeumtang that you can easily make at home. The perfect balance of spicy, savory, and slightly sweet flavors, combined with tender chicken and fresh vegetables, makes this dish an irresistible ‘rice thief’! It’s perfect for special occasions or a comforting weeknight meal.
Main Ingredients- 1 whole chicken, cut for braising (approx. 1kg)
- 2-3 potatoes (medium-sized)
- 1/2 medium onion
- 1/2 medium carrot
- 2 shiitake mushrooms
- 1/3 stalk of green onion
- 2 Korean green chili peppers (optional)
- 1 red chili pepper (optional)
- 600ml water (approx. 3 cups)
For Removing Odor and Initial Cooking- 1 soju cup (approx. 50ml) soju
Spicy and Sweet Dakbokkeumtang Sauce- 4 Tbsp gochugaru (Korean chili flakes, heaping)
- 2 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 1 Tbsp fish sauce or Korean soup soy sauce
- 3 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic (heaping)
- 1 tsp black pepper
- 1 soju cup (approx. 50ml) soju
Spicy and Sweet Dakbokkeumtang Sauce- 4 Tbsp gochugaru (Korean chili flakes, heaping)
- 2 Tbsp gochujang (Korean chili paste)
- 5 Tbsp soy sauce
- 1 Tbsp fish sauce or Korean soup soy sauce
- 3 Tbsp mirin (rice wine)
- 1 Tbsp sugar
- 3 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic (heaping)
- 1 tsp black pepper
Cooking Instructions
Step 1
Rinse the chicken pieces thoroughly under running water. Carefully remove any stray feathers.
Step 2
Check the inside of the chicken, especially around the rib cage, and remove any residual internal organs or blood clots. Rinse multiple times under running water until the water runs clear. Thorough rinsing is key to removing blood.
Step 3
Trim away any excess yellow fat from the chicken skin. This fat can make the dish greasy, so removing it will result in a cleaner flavor.
Step 4
Peel the potatoes and carrots using a peeler. Cut them into large, bite-sized pieces, similar in size to the chicken pieces. Cutting them too small can cause them to break apart during cooking.
Step 5
Lightly rinse the shiitake mushrooms under running water. Trim off the tough stems and slice the mushroom caps into pieces roughly the same size as the potatoes. The mushrooms will add a wonderful depth of flavor.
Step 6
Cut the onion into large, square pieces. Slice the green onion and chili peppers diagonally. If you prefer it spicier, you can increase the amount of Korean green chili peppers or leave the seeds in. Finely mince the garlic for the sauce.
Step 7
In a large bowl, combine all the sauce ingredients: 4 Tbsp gochugaru, 2 Tbsp gochujang, 5 Tbsp soy sauce, 1 Tbsp fish sauce (or soup soy sauce), 3 Tbsp mirin, 1 Tbsp sugar, 3 Tbsp corn syrup (or oligodang), 1 Tbsp minced garlic, and 1 tsp black pepper. Mix well to create a smooth sauce.
Step 8
Place the cleaned chicken pieces into a pot. Add enough water to cover the chicken. Pour in 1 soju cup (approx. 50ml) of soju and bring to a boil over high heat. Soju helps to effectively remove any gamey odor from the chicken.
Step 9
Once the water reaches a rolling boil, blanch the chicken for about 3 minutes. This step removes impurities and excess fat, contributing to a cleaner-tasting Dakbokkeumtang.
Step 10
Drain the blanched chicken and rinse it thoroughly under cold running water. This second rinse ensures any remaining impurities are removed.
Step 11
Return the cleaned chicken to the pot and add 600ml (approx. 3 cups) of water. Do not add all the prepared sauce at once; reserve about 1.5 tablespoons. This allows you to adjust the seasoning later to your preference.
Step 12
Using a spoon, dissolve the sauce into the water and chicken. Bring the mixture to a boil over high heat, stirring to ensure the sauce is evenly distributed and doesn’t clump.
Step 13
Once the stew comes to a boil, reduce the heat to medium. Cover the pot and simmer for about 20 minutes. Skim off any foam or impurities that rise to the surface during cooking for a clearer broth.
Step 14
After the chicken has cooked for a while, add the prepared potatoes and carrots to the pot. Continue to simmer over medium heat for another 10 minutes. The vegetables will cook and the sauce will thicken and sweeten.
Step 15
Now is the time to taste and adjust the seasoning. If it’s not salty enough, gradually add the reserved sauce. You can also add more gochugaru at this stage if you want it spicier.
Step 16
When the potatoes and carrots are almost tender, add the sliced shiitake mushrooms and onions. Cook over medium-low heat for another 5 minutes, until the onions are translucent and the mushrooms are tender.
Step 17
Finally, add the sliced green onions, Korean green chilies, and red chili peppers. Simmer over medium-low heat for 1-2 minutes to finish. These fresh ingredients will add a final burst of aroma and flavor.
Step 18
Your delicious Dakbokkeumtang is ready! Enjoy this hearty dish with a bowl of hot rice. Don’t forget to try mixing some of the leftover sauce with your rice – it’s incredibly tasty!
