Spicy and Sweet Braised Chicken Stew (Dakbokkeumtang) – Golden Recipe
The Ultimate Braised Chicken Stew Recipe: Perfect Balance of Spicy and Sweet, Easy to Make at Home!
With this recipe, you’ll be a chef in no time! Achieve the perfect harmony of spicy, sweet, and savory that will impress everyone. Even beginners can easily create a delicious braised chicken stew. This is the best recipe to make any day, or a special occasion, even more memorable.
Main Ingredients
- 800g chicken pieces for braising (ensure they are well-cleaned to remove any gamey smell)
- 2 medium potatoes
- 1/2 medium onion
- 1 stalk of green onion (use both white and green parts)
Chicken Marinade
- 1 Tbsp minced garlic (generous amount)
- 6 Tbsp soy sauce
- Pinch of black pepper (helps eliminate any gamey smell from the chicken)
- 1 Tbsp minced garlic (generous amount)
- 6 Tbsp soy sauce
- Pinch of black pepper (helps eliminate any gamey smell from the chicken)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Peel the potatoes and cut them into large chunks. Slice the onion similarly. Chop the green onion diagonally.
Step 2
Rinse the chicken pieces thoroughly under running water. Removing any blood or bone fragments is crucial for a clean and delicious stew. Drain the chicken well.
Step 3
Heat a generous amount of cooking oil in a pan over medium heat. Add the chicken pieces one by one, searing them until they are golden brown on all sides. Searing the chicken first helps to lock in the juices, resulting in a more tender and flavorful stew.
Step 4
Once the chicken is nicely browned, add the generous minced garlic (1 Tbsp) and soy sauce (6 Tbsp). Stir-fry them together to ensure the soy sauce coats the chicken well. This step adds a deeper layer of flavor.
Step 5
Marinating the chicken this way beforehand significantly enhances the overall taste of the braised chicken. It’s a secret to bringing out the natural flavors while harmonizing them with the sauce.
Step 6
After stir-frying the marinated chicken, it’s time to add water. Pour in enough water to almost cover the chicken. I used about 500ml of water. This is a critical step that influences the flavor of the stew, so adjust the water quantity as needed.
Step 7
Once the water is added, stir in all the prepared braising sauce ingredients: 4 Tbsp sugar, 3 Tbsp cooking wine, 4 Tbsp gochugaru, 2 Tbsp oyster sauce, and a generous 3 Tbsp gochujang. Stir well to dissolve the paste and bring the mixture to a boil over high heat. Make sure to stir to prevent lumps.
Step 8
When the stew comes to a rolling boil, add the prepared onions and potatoes. Then, add a pinch of black pepper. Black pepper helps to cut through any gamey flavors and adds a nice aroma. You can adjust the amount to your preference; I like pepper, so I added about 0.5 Tbsp.
Step 9
Now, let it simmer until the potatoes are tender. Once the potatoes are cooked, add the diagonally sliced green onions and simmer for a little longer to finish. I personally prefer a thick, concentrated broth, so after the potatoes were cooked, I reduced the heat to low and let it simmer for an additional 20 minutes. This simmering process creates a rich and deeply flavorful broth that is truly delicious. I highly recommend this final simmering step!
