Spicy and Rich Dakbokkeumtang (Korean Braised Chicken Stew)
Spicy and Rich Dakbokkeumtang (Korean Braised Chicken Stew)
#ChickenDish #DakbokkeumtangRecipe #KoreanBraisedChicken #SpicyStew #HomeCooking
This recipe brings you a hearty and flavorful Dakbokkeumtang, a beloved Korean braised chicken stew, made with a special native chicken (tojongdak). Tender, succulent chicken pieces, especially the sizable drumsticks, are bathed in a spicy and slightly sweet sauce that perfectly complements rice. Loaded with chunky potatoes, mushrooms, and onions, this dish offers a wonderfully satisfying meal. The secret to its deep flavor lies in preparing the sauce in advance and letting it marinate for maximum infusion. Perfect for special occasions or a comforting homemade meal!
Main Ingredients- 1kg Native Korean Chicken for Dakbokkeumtang
- 400g Chicken Drumsticks
- 1L Milk (for tenderizing and removing gamey odor)
- 3 Tbsp Soju (for removing gamey odor while boiling)
- 5 Potatoes (cut into large pieces)
- 1 Onion (cut into large pieces)
- 5 King Oyster Mushrooms (cut into wedges)
- 1 Leek (cut into large pieces for garnish)
- 700ml Broth (anchovy-kelp broth or rice water can be used)
Special Sauce Ingredients- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Beef Dashida (for enhanced umami)
- 3 Tbsp Sugar (adjust to sweetness preference)
- 1 Tbsp Plum Extract (for enhanced flavor)
- 4 Tbsp Minced Garlic (for rich garlic flavor!)
- 1 tsp Minced Ginger (for removing gamey odor and enhancing flavor)
- 3 Tbsp Chopped Scallions (for the sauce)
- 1 tsp Black Pepper
- 3 Tbsp Soju (to enhance the sauce’s flavor)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 4 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Beef Dashida (for enhanced umami)
- 3 Tbsp Sugar (adjust to sweetness preference)
- 1 Tbsp Plum Extract (for enhanced flavor)
- 4 Tbsp Minced Garlic (for rich garlic flavor!)
- 1 tsp Minced Ginger (for removing gamey odor and enhancing flavor)
- 3 Tbsp Chopped Scallions (for the sauce)
- 1 tsp Black Pepper
- 3 Tbsp Soju (to enhance the sauce’s flavor)
Cooking Instructions
Step 1
The secret to delicious Dakbokkeumtang is the sauce! In a bowl, combine gochugaru (chili flakes), gochujang (chili paste), soy sauce, black pepper, sugar, plum extract, beef dashida, and soju. Mix well to prepare.
Step 2
Next, add a generous 4 tablespoons of minced garlic for a robust garlic flavor, 3 tablespoons of chopped scallions for the sauce, and 1 teaspoon of minced ginger, which is excellent for removing gamey odors and adding depth. Stir thoroughly until all ingredients are well incorporated. (Tip: The scallions added here are separate from the larger chopped ones for later cooking.)
Step 3
Instead of using the sauce immediately, it’s best to make it the evening before and let it marinate in the refrigerator overnight. This allows the flavors to meld and develop a richer, deeper taste. Cover tightly with plastic wrap or a sealed container.
Step 4
The star of today’s Dakbokkeumtang is a plump Native Korean Chicken (tojongdak)! We have a whole chicken prepared for dakbokkeumtang and some large chicken drumsticks separately. Native chickens are generally larger and have a firmer texture than regular chickens, so they require special attention during cooking to achieve the best results.
Step 5
The chicken for dakbokkeumtang and the drumsticks should be rinsed clean and patted dry with paper towels the evening before. Place them in a bowl, cover with enough milk to submerge the chicken, and refrigerate. Milk effectively removes the chicken’s gamey odor and helps tenderize the meat, making it much softer. For firmer meats like native chicken, marinating for at least 30 minutes is recommended.
Step 6
The next morning, remove the milk-marinated chicken, rinse it under running water to remove any milk residue, and place it in a pot. Add enough cold water to cover the chicken and 3 tablespoons of soju. Bring to a boil over high heat and simmer with the lid off for about 40 minutes. Native chicken takes longer to cook than regular chicken, so allowing ample time for it to become tender is crucial. Skim off any foam that rises to the surface during cooking.
Step 7
While the chicken is boiling, prepare the other ingredients. Peel the onion and cut it into quarters. Slice the king oyster mushrooms about 0.5 cm thick, then cut each slice in half to create bite-sized pieces. Cut the leek into 4cm lengths and then halve them lengthwise. (Tip: Cutting them into larger pieces will prevent them from breaking apart too easily during cooking.)
Step 8
Peel the potatoes and cut them into large halves. Cutting them thickly like this ensures they maintain their shape and don’t become mushy during the stewing process.
Step 9
Remove the boiled chicken from the pot, rinse it lightly under running water to remove any impurities, and arrange it attractively in the pot you will use for the Dakbokkeumtang.
Step 10
Take half of the pre-made and marinated sauce and spread it evenly over the chicken pieces. Using your hands or a spoon, ensure all surfaces are coated for maximum flavor absorption.
Step 11
Now, arrange the prepared onion, king oyster mushrooms, large potato pieces, and leek evenly over the chicken in the pot. Sprinkle the remaining sauce evenly over the vegetables.
Step 12
Pour in the prepared 700ml of broth. Cover the pot and bring to a rolling boil over high heat for about 30 minutes. Once the sauce begins to thicken, reduce the heat to medium and let it simmer gently. The Dakbokkeumtang is ready when the sauce becomes reduced and rich, and all ingredients are tender. (Tip: If the sauce is too thin at the end, remove the lid and let it simmer a bit longer. It’s also delicious served with rice or noodles mixed in!)
Step 13
Your rich and deeply flavorful Native Korean Chicken Dakbokkeumtang is complete! The abundant chicken broth combined with the savory sauce creates an irresistible dish that’s perfect for rice. Mixing rice into the spicy and sweet broth is truly the best way to enjoy it.
