Spicy and Refreshing Dak-Gae-Jang (Spicy Chicken Stew)
Spicy and Refreshing Dak-Gae-Jang (Spicy Chicken Stew)
Make a Nutritious and Flavorful Dak-Gae-Jang
While contemplating what to make with chicken, I decided to create Dak-Gae-Jang using mushrooms and fernbrake that I had in the refrigerator. This hearty stew is packed with nutrients from chicken and various vegetables, offering a spicy yet refreshing broth that pairs perfectly with rice. It’s a satisfying meal the whole family will love!
Broth Ingredients- 8 cups Water
- 2 stalks Scallions (white parts)
- 1/2 Onion
- 2 Bay leaves
- 10 cloves Garlic
- 1 cup Soju (or rice wine)
Dak-Gae-Jang Ingredients- 1 whole Chicken (preferably for boiling or baeksuk)
- 6 cups prepared Chicken Broth
- 20g Radish (about 1/4 cup, thinly sliced)
- 150g Fernbrake (cooked and soaked)
- 150g Bean Sprouts (blanched)
- 3 stalks Scallions (chopped)
- 1 handful Mushrooms (e.g., shiitake, oyster mushrooms)
- 2 Cheongyang peppers (optional, for spiciness)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- Pinch of Black Pepper
- 4 Tbsp Cooking Oil (for making chili oil)
Chicken Marinade- 2 Tbsp Soy Sauce (Yangjo Ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 whole Chicken (preferably for boiling or baeksuk)
- 6 cups prepared Chicken Broth
- 20g Radish (about 1/4 cup, thinly sliced)
- 150g Fernbrake (cooked and soaked)
- 150g Bean Sprouts (blanched)
- 3 stalks Scallions (chopped)
- 1 handful Mushrooms (e.g., shiitake, oyster mushrooms)
- 2 Cheongyang peppers (optional, for spiciness)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (Yangjo Ganjang)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- Pinch of Black Pepper
- 4 Tbsp Cooking Oil (for making chili oil)
Chicken Marinade- 2 Tbsp Soy Sauce (Yangjo Ganjang)
- 1 Tbsp Sesame Oil
- 1 Tbsp Minced Garlic
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, thoroughly wash the chicken. Blanch it in boiling water for 5 minutes to remove impurities. After blanching, rinse the chicken under cold water. In a pot, add 2 liters of water, along with the broth ingredients (2 scallions, 1/2 onion, 2 bay leaves, 10 cloves garlic, 1 cup soju) and the chicken. Simmer over medium heat for 40 minutes to 1 hour until the chicken is tender and the broth is flavorful. Cook until the chicken is well-cooked and soft.
Step 2
While the broth is simmering, thinly slice the radish into half-moon shapes (about 0.3cm thick). Slicing them thinly will ensure they cook evenly.
Step 3
Remove the stems from the Cheongyang peppers and slice them diagonally, about 0.5cm thick. Add more if you prefer a spicier stew.
Step 4
Lightly blanch the mushrooms in boiling water, then tear them into bite-sized pieces. Adjust the blanching time based on the type of mushroom used.
Step 5
Once the chicken is cooked, remove it from the broth and let it cool slightly. Shred the chicken into bite-sized pieces. Strain the chicken broth through a fine-mesh sieve to get a clear liquid. Skim off any excess fat from the surface for a cleaner taste.
Step 6
In a bowl, combine the shredded chicken with the marinade ingredients (2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp minced garlic, pinch of black pepper). Mix well and let it marinate for at least 30 minutes. This will infuse the chicken with flavor.
Step 7
Now, let’s prepare the stew. Heat 4 Tbsp of cooking oil in a pot over low heat. Add the chopped scallions and 3 Tbsp gochugaru. Slowly stir-fry until fragrant and the oil turns a deep red, creating a flavorful chili oil. Be careful not to burn the gochugaru.
Step 8
Once the chili oil is fragrant, add the thinly sliced radish and the prepared fernbrake to the pot. Sauté over medium heat for about 3-5 minutes until the radish becomes slightly translucent and tender. Stir-frying the vegetables will enhance their natural sweetness and add depth to the broth.
Step 9
Pour the 6 cups of strained chicken broth into the pot with the sautéed vegetables. Bring to a rolling boil over high heat. It’s best to cook uncovered to keep the broth clear. Wait until it boils vigorously.
Step 10
Once the broth is boiling vigorously, add the prepared mushrooms and simmer for a few more minutes. The mushrooms will add a wonderful depth of flavor to the stew.
Step 11
Add the blanched bean sprouts along with the mushrooms. Cook only briefly to maintain their crisp texture; overcooking will make them mushy.
Step 12
Now, add the marinated shredded chicken to the pot. Gently stir to separate the pieces and distribute them evenly in the broth.
Step 13
Season the stew. Add 1 Tbsp soup soy sauce, 2 Tbsp minced garlic, 1 Tbsp soy sauce, and 2 Tbsp fish sauce. Stir well to combine. Taste and adjust the seasoning with salt if needed, according to your preference.
Step 14
Reduce the heat to medium and let the stew simmer for 20 minutes. This allows all the flavors to meld together and the broth to develop a rich taste. Skim off any foam that rises to the surface during simmering.
Step 15
For an even better presentation and to keep it hot, serve the Dak-Gae-Jang in a traditional earthenware pot (ttukbaegi). Bring it to a boil once more in the ttukbaegi before serving. Enjoy this piping hot and deeply flavorful stew!
