Spicy and Savory Dakbokkeumtang (Korean Braised Chicken)
The Ultimate Dakbokkeumtang Recipe for an Irresistible Flavor
This Dakbokkeumtang is a must-have dish whenever you crave something spicy and flavorful. Instead of MSG, we’ve added dried kelp to enhance the umami depth of the broth. Try making this delicious Dakbokkeumtang with kelp!
Main Ingredients
- 1kg Chicken (cut for braising)
- 2 Potatoes (cut into large chunks)
- 1/4 Carrot (cut into large chunks)
- 1 piece Daikon Radish (cut into large chunks)
- 1 Enoki Mushroom (trim the base and separate)
- 4 pieces Dried Kelp (rinsed with water)
- 1 Green Onion (cut into large pieces)
- 2 Korean Hot Peppers (red and green, sliced diagonally)
Seasoning
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oyster Sauce
- 500ml Water
- A pinch of Black Pepper
- A pinch of Salt
- 4 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Oyster Sauce
- 500ml Water
- A pinch of Black Pepper
- A pinch of Salt
Cooking Instructions
Step 1
The crucial first step to remove any gaminess from the chicken: In a pot, add about 1 liter of water and bring it to a rolling boil over high heat. Once boiling, carefully add the chicken pieces and blanch them for about 3 minutes. This process helps to effectively remove impurities and blood from the chicken.
Step 2
After blanching, immediately rinse the chicken thoroughly under cold running water. It’s essential to remove any clotted blood or impurities found between the bones and joints of the chicken. This step is key to ensuring a clean, non-fishy flavor in your Dakbokkeumtang.
Step 3
Let’s prepare the delicious seasoning sauce! In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp oyster sauce, a pinch of black pepper, and a pinch of salt. Mix them well. Then, add about 50ml of the 500ml water and stir until the paste is smooth and well-combined, creating a thick sauce base. The remaining water will be used for simmering.
Step 4
It’s important to add the vegetables at different times to maintain their individual textures. In a deep pot, add the blanched chicken, the large chunks of potato and daikon radish, and the entire seasoning sauce you prepared. Pour in the 500ml of water. Bring it to a boil over high heat, then reduce to medium-low heat and simmer for about 10 minutes, until the chicken and potatoes are halfway cooked. Once the chicken is partially cooked, add the green onion, carrot, and Korean hot peppers. Switch to medium heat, cover the pot, and let it simmer gently. Basting the chicken with the broth occasionally will help the flavors meld evenly.
Step 5
If you prefer a softer texture for the onions, add them during the last 3-5 minutes of cooking, just before turning off the heat. Cooking them for too long can make them mushy. You’ll know they’re ready when they turn translucent. Then, turn off the heat.
Step 6
Finally, generously top the Dakbokkeumtang with the enoki mushrooms and the large pieces of green onion for a beautiful presentation. Serve this piping hot Dakbokkeumtang with freshly cooked rice for a truly satisfying meal!
