Spicy and Hearty Dakbokkeumtang (Korean Braised Chicken) Recipe
Spicy and Hearty Dakbokkeumtang (Korean Braised Chicken) Recipe
Perfect for a Rainy Day! Secret to an Easy and Delicious Dakbokkeumtang
On a rainy day, nothing beats a comforting bowl of spicy Dakbokkeumtang! This Korean braised chicken, made extra zesty with Cheongyang peppers, is a crowd-pleaser that both kids and adults adore. I’m sharing a simple recipe that uses easy-to-find ingredients and minimal seasoning to achieve a deeply flavorful dish. It’s surprisingly straightforward, so why not give this delicious Dakbokkeumtang a try tonight!
Main Ingredients- 1 pack (approx. 1kg) chicken cut for Dakbokkeumtang
Simple Seasoning- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp minced garlic
- 1 Tbsp Soy Sauce (regular)
- 1/2 Tbsp Salt (for adjusting seasoning)
- 3L Water
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp minced garlic
- 1 Tbsp Soy Sauce (regular)
- 1/2 Tbsp Salt (for adjusting seasoning)
- 3L Water
Cooking Instructions
Step 1
First, prepare 1 pack of chicken specifically cut for Dakbokkeumtang. This is usually around 1kg, a perfect amount for a satisfying meal for a family of 3-4. To prepare the chicken, rinse it thoroughly under running water a couple of times. Then, generously rub the chicken all over, especially the skin and crevices, with coarse salt. This step helps remove impurities and any gamey odors. Finally, rinse the chicken again under running water.
Step 2
The key to a simple yet delicious Dakbokkeumtang seasoning lies in Gochugaru and Gochujang. Don’t forget to add minced garlic and green onions for extra flavor. If you enjoy a spicier kick, I highly recommend adding Cheongyang peppers. Their heat is perfect for reviving your appetite on a gloomy, rainy day or whenever you’re feeling a bit underwhelmed by food.
Step 3
One of the crucial steps for a flavorful Dakbokkeumtang is parboiling the chicken to remove any unpleasant odors. Place the cleaned chicken in a pot and cover it with just enough water to submerge. Bring it to a rolling boil and let it cook for about 3 minutes. This process effectively eliminates the characteristic smell of chicken. Discard the parboiled water and rinse the chicken under running water.
Step 4
Transfer the parboiled chicken to the pot where you’ll be cooking the Dakbokkeumtang. Add 3L of water. Now, add all the prepared seasoning ingredients (Gochugaru, Gochujang, sugar, minced garlic, soy sauce) and mix them well with the chicken and water until everything is evenly combined. It’s best to adjust the final seasoning with salt towards the end, rather than trying to get it perfect from the start.
Step 5
Now it’s time to cook the Dakbokkeumtang! Start by bringing the pot to a boil over high heat for 5 minutes, allowing the flavors to meld. Then, reduce the heat to medium and simmer for another 3 minutes. Finally, lower the heat to low and let it cook gently for about 2 minutes. This cooking sequence ensures the chicken becomes tender and the sauce deeply penetrates the meat.
Step 6
Dakbokkeumtang is a fantastic dish to make when you don’t have many side dishes; it’s quick, delicious, and packed with nutrition. That’s why I make it so often! Feeling uninspired by food lately? How about trying this Dakbokkeumtang with a simple seasoning? It’s delicious even without any added vegetables. What do you think for tonight’s dinner?
