Spicy and Sweet Braised Chicken (Dakbokkeumtang) Recipe
Spicy and Sweet Braised Chicken (Dakbokkeumtang) Recipe
It’s Dakbokkeumtang Day! Let’s Make Delicious Braised Chicken at Home
Craving a hearty and flavorful meal? Learn how to easily make delicious Dakbokkeumtang at home with this simple recipe. This classic Korean braised chicken dish, packed with tender chicken and crisp vegetables in a savory and slightly sweet spicy sauce, is perfect for a comforting dinner.
Dakbokkeumtang Ingredients- Harim Chicken for Braising, 900g
- Harim Chicken Drumettes, 400g
- Potatoes, 2 medium
- Carrot, 1 medium
- Sweet Potatoes, 2 medium
- Radish, 1/2 piece (approx. 1/4 head)
- Onion, 1/2 medium
- Green Onion, 1/2 stalk
- Garlic, 2 whole cloves
Spicy and Sweet Braising Sauce- Sugar, 5 Tbsp
- Gochugaru (Korean Chili Flakes), 8 Tbsp
- Soy Sauce, 12 Tbsp
- Sugar, 5 Tbsp
- Gochugaru (Korean Chili Flakes), 8 Tbsp
- Soy Sauce, 12 Tbsp
Cooking Instructions
Step 1
The first crucial step is to thoroughly clean the chicken. Rinse the chicken pieces under cold running water several times to remove any blood and impurities. This step is vital for a clean taste and to prevent potential foodborne illnesses like campylobacteriosis.
Step 2
After rinsing, briefly blanch the chicken in boiling water for about 5 minutes. Drain this water, which will contain impurities and foam. Rinse the chicken again under cold water. This process helps remove any gamey odors and results in a clearer broth.
Step 3
While the chicken is blanching, prepare your vegetables. Chop the potatoes and sweet potatoes into large, bite-sized pieces. Cut the carrot and onion similarly. Slice the radish into larger chunks; it adds a refreshing sweetness to the broth.
Step 4
To help the sauce penetrate deeply into the meat, make a few shallow scores on the chicken pieces with a knife. This enhances the flavor absorption and makes the chicken more tender.
Step 5
Now, let’s begin cooking! Place the blanched chicken (900g braising chicken + 400g drumettes) into a large pot. Add enough water to just cover the chicken. Bring it to a boil over high heat.
Step 6
Once the water starts boiling, add the sliced radish first. Radish will infuse the broth with a clean, subtly sweet flavor as it cooks.
Step 7
After the radish has simmered for a bit, add the potatoes, onion, and whole garlic cloves. Stir in the sugar (5 Tbsp) from the sauce ingredients. Sugar helps to balance the spiciness and adds a touch of sweetness.
Step 8
Next, add the carrot and gochugaru (Korean chili flakes, 8 Tbsp). Gochugaru is key for the signature spicy flavor of Dakbokkeumtang; adjust the amount to your preference. Season the dish with soy sauce (12 Tbsp). You can use about one paper cup (around 180-200ml) of soy sauce, but taste and adjust as needed.
Step 9
Add the sweet potatoes last. They tend to get mushy if cooked for too long, so adding them towards the end ensures they retain their texture while absorbing the delicious sauce.
Step 10
Once all the ingredients are tender and the sauce has thickened slightly, add the chopped green onions. This adds a fresh aroma and final touch. Your mouthwatering Dakbokkeumtang is now ready!
Step 11
Serve the Dakbokkeumtang directly from the pot with a side of steamed rice for a wonderfully satisfying meal. Enjoy this homemade Korean classic! Happy cooking!
