Spicy and Sweet Braised Chicken (Dakbokkeumtang)
Spicy and Sweet Braised Chicken (Dakbokkeumtang)
A Perfect Alternative to Samgyetang for the Dog Days of Summer: Spicy Braised Chicken!
With the summer solstice approaching, I decided to make this spicy and sweet Dakbokkeumtang (Korean braised chicken) instead of Samgyetang for a hearty meal! The savory and spicy sauce is so delicious that I couldn’t resist mixing rice into it. Now I’m so full, it’s hard to move! This recipe is perfect for a comforting and flavorful meal.
Main Ingredients- 400g Chicken Legs
- 350g Boneless Chicken Thighs
- 1 Onion
- 3 Potatoes
- 1 Stalk Green Onion
- 3 Korean Red Peppers (Cheongyang peppers)
- 100g Sweet Potato Noodles (Dangmyeon)
Seasoning- 1.5 Liters Water
- 100ml Soy Sauce
- 5 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup)
- 1.5 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Chicken Stock (Optional)
- 1.5 Liters Water
- 100ml Soy Sauce
- 5 Tbsp Gochugaru (Korean chili powder)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup)
- 1.5 Tbsp Minced Garlic
- Pinch of Black Pepper
- 1 Tbsp Chicken Stock (Optional)
Cooking Instructions
Step 1
Rinse the chicken pieces thoroughly under running water. Place the chicken in a pot, cover with water, and blanch for 1-2 minutes. This step helps to remove impurities and any gamey odor, resulting in a cleaner broth.
Step 2
Prepare the vegetables: Peel the potatoes and cut them into large chunks, about 4 or 6 pieces each. Slice the onion thickly. Cut the green onion into diagonal pieces. Remove the stems from the Korean red peppers and cut them into 2-3 segments. Cutting the vegetables into larger pieces will prevent them from becoming mushy during cooking and will maintain their texture and shape.
Step 3
Drain the blanched chicken and rinse it under cold running water to wash away any remaining impurities. This extra step ensures a clearer and more delicious braising liquid.
Step 4
Now, let’s make the flavorful sauce that defines Dakbokkeumtang! In a large pot, combine 1.5 liters of water, 100ml of soy sauce, 1/2 Tbsp gochujang, 5 Tbsp gochugaru (for that spicy kick!), 3 Tbsp sugar, 2 Tbsp oligodang, 1.5 Tbsp minced garlic, a pinch of black pepper, and 1 Tbsp chicken stock for added depth of flavor. Stir everything together well. If you don’t have chicken stock, you can omit it, but it really enhances the broth. Bring this mixture to a simmer over medium heat.
Step 5
Once the sauce begins to boil, add the rinsed chicken pieces. Stir to ensure the chicken is evenly coated with the sauce. Cover the pot and bring it to a boil over high heat.
Step 6
When the sauce has reduced by about one-third, add the chunky potatoes. Let them cook for about 5 minutes. After the potatoes have started to soften slightly, add all the remaining vegetables (onion, green onion, and chili peppers). Cover the pot again and let it simmer gently over medium-low heat until everything is tender and well-cooked. The vegetables will release their natural sweetness and flavor into the sauce.
Step 7
Stir the contents of the pot occasionally throughout the cooking process to prevent the sauce from sticking to the bottom and to ensure the flavors are evenly distributed. This prevents burning and helps the ingredients absorb the delicious sauce.
Step 8
Check if the potatoes are tender by piercing them with a fork. Once the potatoes are cooked, add the pre-soaked sweet potato noodles (dangmyeon). Continue to cook for another 3-5 minutes, or until the noodles are translucent and tender. Be careful not to add too many noodles or overcook them, as this can make the sauce too thick. Once the noodles are perfectly cooked, your delicious Spicy and Sweet Braised Chicken is ready to be enjoyed!
