Spicy and Sweet Braised Chicken (Dakbokkeumtang) Golden Recipe
Spicy and Sweet Braised Chicken (Dakbokkeumtang) Golden Recipe
A Crowd-Pleaser! The Golden Recipe for Braised Chicken
On days when you crave something spicy and savory, why not whip up a pot of hearty and satisfying braised chicken? It’s the perfect dish to reset your palate after rich or oily meals. This foolproof golden recipe for Dakbokkeumtang is surprisingly easy to make at home and guarantees a delicious meal that the whole family will enjoy. Elevate your home dining experience!
Main Ingredients- 1 whole chicken (cleaned and cut)
- 2 medium potatoes
- 1/2 carrot
- 1 medium onion
- 1 stalk of green onion
- 2-3 Korean chili peppers (adjust to spice preference)
Seasoning Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 soju glass of water (approx. 50ml)
- 2 Tbsp Gochujang (Korean chili paste)
- 6 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp sugar
- 1 Tbsp minced garlic
- 1 soju glass of water (approx. 50ml)
Cooking Instructions
Step 1
First, we need to parboil the chicken to remove any gamey odor. Rinse the chicken under cold running water. Trim any excess fat if necessary. Place the chicken in boiling water for about 1-2 minutes. For extra flavor and odor removal, you can add a pinch of black pepper or a few bay leaves to the boiling water. After parboiling, rinse the chicken thoroughly under cold water.
Step 2
Prepare the vegetables. Peel the potatoes and carrots, then cut them into bite-sized cubes. Cut the onion into large chunks. Slice the green onion diagonally, and finely chop the Korean chili peppers for a spicy kick. Feel free to adjust the number of chili peppers to your liking.
Step 3
Now, let’s make the star of the dish: the special sauce! In a bowl, combine 2 tablespoons of gochujang, 6 tablespoons of gochugaru, 5 tablespoons of guk-ganjang, 2 tablespoons of sugar, and 1 tablespoon of minced garlic. Mix well. This specific ratio is the secret to a perfect Dakbokkeumtang! Finally, add 1 soju glass (about 50ml) of water to the mixture and stir until it’s a smooth, consistent sauce.
Step 4
In a wide pot, place the parboiled and rinsed chicken. Add 700ml of water and 1 soju glass (about 50ml) of soju (optional, for deeper flavor). Add the prepared potatoes, carrots, and the sauce mixture. Bring it to a boil over high heat, stirring gently to combine all ingredients.
Step 5
Once the mixture starts boiling vigorously, reduce the heat to medium-low. Cover the pot and let it simmer for 15-20 minutes, or until the chicken and potatoes are tender. Stir occasionally to prevent sticking and allow the sauce to thicken into a rich consistency. As the sauce reduces, it will beautifully coat the chicken, enhancing its flavor.
Step 6
When the chicken and potatoes are almost cooked through, add the sliced onion, green onion, and Korean chili peppers to the pot. Simmer for another 5 minutes. The vegetables will release their moisture and natural sweetness, adding another layer of flavor. Taste the sauce and adjust seasoning if needed, adding a little more soy sauce or salt to reach your desired taste. Your delicious Dakbokkeumtang is ready to serve!
