Spicy and Rich Dakbokkeumtang: The Golden Recipe the Whole Family Loves
Spicy and Rich Dakbokkeumtang: The Golden Recipe the Whole Family Loves
Dakbokkeumtang with Plenty of Sauce – Perfect for Mixing with Rice!
Today, I’ve prepared Dakbokkeumtang, a dish that the whole family enjoys! Made with affordable yet popular chicken, its spicy and sweet sauce combined with tender chicken creates an irresistible flavor that will have you finishing a bowl of rice in no time. This Dakbokkeumtang is so delicious with its generous sauce, perfect for mixing with rice or even stir-frying later. Let’s get started!
Main Ingredients- 1000g Chicken (1 pack)
- 2 Medium Onions
- 2 Sweet Potatoes
- 1 Large Leek (or 2 smaller ones)
- 1 Korean Green Chili (optional, for extra heat)
- Tteok (rice cakes for tteokbokki or tteokguk) – as desired
Sauce Ingredients- 9 Tbsp Soy Sauce
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes – fine)
- 3 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 3 Tbsp Maesilcheong (plum extract)
- 2 Tbsp Mirin or Cheongju (rice wine, or soju)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Black Pepper
- Salt to taste
- 1/2 tsp Wasabi (optional, for added depth)
- 600ml Water steeped with Dried Kelp (or rice water, plain water)
- 9 Tbsp Soy Sauce
- 4 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes – fine)
- 3 Tbsp Oligodang (corn syrup) or other liquid sweetener
- 3 Tbsp Maesilcheong (plum extract)
- 2 Tbsp Mirin or Cheongju (rice wine, or soju)
- 1 Tbsp Minced Garlic
- Pinch of Ginger Powder (or 1/2 tsp minced fresh ginger)
- Pinch of Black Pepper
- Salt to taste
- 1/2 tsp Wasabi (optional, for added depth)
- 600ml Water steeped with Dried Kelp (or rice water, plain water)
Cooking Instructions
Step 1
Prepare a pack of chicken, typically available at supermarkets. Carefully trim off any excess fatty parts from the chicken using scissors. This step is crucial for removing any gamey odors from the chicken.
Step 2
Rinse the chicken lightly once under running water.
Step 3
In a pot, bring enough water to cover the chicken to a boil. Once boiling, add 1 tablespoon of soju (or rice wine) and the chicken. Let it simmer for about 5 minutes to blanch and remove impurities. Drain the chicken and rinse it under cold water. Pat dry and lightly season with mirin and black pepper. Set aside.
Step 4
If you don’t have broth on hand, prepare your soaking liquid. Steep a piece of dried kelp (about 5x5cm) in 600ml of water while you prepare the other ingredients. Rice water or plain water can also be used.
Step 5
Peel the sweet potatoes. To prevent them from breaking apart too easily during cooking, round off the sharp edges by carefully trimming them. You can also use regular potatoes.
Step 6
Cut the onions into large chunks. Slice the leek diagonally or into large pieces. If using, de-seed and diagonally slice the Korean green chili. Adjust the amount of chili based on your preferred spice level.
Step 7
Chef’s Tip! For a richer and thicker sauce, take any leftover sweet potato scraps, half an onion, a bit of leek, and 4 tablespoons of soy sauce. Blend these ingredients in a blender until smooth. This is a secret to making your Dakbokkeumtang sauce extra delicious and velvety!
Step 8
In a bowl, combine the blended mixture from step 6 with the remaining 5 tablespoons of soy sauce, 4 tablespoons of gochujang, 2 tablespoons of gochugaru, 3 tablespoons of oligodang, 3 tablespoons of maesilcheong, 2 tablespoons of mirin (or cheongju), 1 tablespoon of minced garlic, a pinch of ginger powder, a pinch of black pepper, and 1/2 teaspoon of wasabi (if using). Mix everything well to create the Dakbokkeumtang sauce. (Feel free to adjust the sweetness from oligodang or maesilcheong to your liking. You can start with 5 tablespoons of sweetener and add more later after tasting.)
Step 9
Your flavorful sauce, incorporating all the delicious ingredients, is now ready!
Step 10
In a large pot or wok, place the blanched chicken. Pour in about 2/3 of the prepared kelp water (or broth). Once it starts boiling, add all the prepared sauce and the trimmed sweet potatoes.
Step 11
Once the sauce has coated the chicken and sweet potatoes and the liquid has reduced slightly, add the remaining kelp water (broth). Then, add the roughly chopped onions, leeks, and green chilies. If you’re using rice cakes, add them at this stage as well.
Step 12
Reduce the heat to medium, cover the pot, and let it simmer for another 15-20 minutes, or until the chicken and sweet potatoes are tender and the sauce has thickened to your liking. Stir occasionally to prevent sticking.
Step 13
Your delicious Dakbokkeumtang is ready to be enjoyed! The rich sauce is perfect for mixing with rice. For an extra treat, try stir-frying leftover rice with the remaining sauce, topped with seaweed flakes and cheese!
