Spicy and Sweet Braised Chicken Stew (Dakbokkeumtang) – The Golden Recipe
Spicy and Sweet Braised Chicken Stew (Dakbokkeumtang) – The Golden Recipe
How to Make Delicious Braised Chicken Stew (Dakbokkeumtang)
Craving something spicy and hearty? This Dakbokkeumtang is the perfect answer! We’ve made it extra flavorful by generously adding chili powder for a rich, bold spiciness. The chicken, pre-skinned, results in a wonderfully clean and savory taste. And the sweet potatoes instead of regular potatoes? An absolute brilliant choice! The interplay of spicy stew and sweet potato bites is pure delight. This recipe offers a deeply savory, spicy, and satisfying braised chicken stew that will have everyone asking for seconds. Enjoy the perfect balance of heat and sweetness!
Dakbokkeumtang Ingredients- 1 whole chicken (skinned)
- 1 medium sweet potato
- 1/2 onion
- 2 shiitake mushrooms
- 1 red chili pepper
- 2 Cheongyang chili peppers (or jalapeños)
- 1/2 stalk green onion
Dakbokkeumtang Seasoning- 600ml water (about 3 cups)
- 80ml soy sauce (about 8 Tbsp)
- 3 Tbsp chili powder (Gochugaru)
- 3 Tbsp sugar
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of sesame seeds
- 600ml water (about 3 cups)
- 80ml soy sauce (about 8 Tbsp)
- 3 Tbsp chili powder (Gochugaru)
- 3 Tbsp sugar
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp minced garlic
- A pinch of black pepper
- A pinch of sesame seeds
Cooking Instructions
Step 1
We’re starting with one whole chicken, with the skin already removed. This step ensures a cleaner, less fatty flavor profile for our stew.
Step 2
Rinse the chicken thoroughly under cold running water. Make sure to remove any bone fragments, residual innards, or any other impurities to ensure a clean taste.
Step 3
Bring a pot of water to a rolling boil. Carefully place the cleaned chicken in the boiling water and blanch for about 2 minutes. This helps remove any remaining impurities and neutralize any gamey odors. Immediately transfer the blanched chicken to a colander and rinse it under cold water once more. Drain well.
Step 4
Cut the onion into bite-sized wedges or thick slices. Chop the sweet potato into large, similar-sized pieces. To prevent them from breaking down too much during cooking, slightly round off the sharp edges. Prepare the shiitake mushrooms by removing the stems and slicing them, or cut them into decorative shapes. Slice the green onion diagonally. Slice the red chili and Cheongyang chili peppers diagonally to add color and heat.
Step 5
In a large, deep pot, combine the blanched chicken, chopped sweet potatoes, 600ml of water, and 3 Tbsp of sugar. Bring to a boil over high heat and cook for 10 minutes. Then, reduce the heat to medium and continue to simmer for another 5 minutes, allowing the flavors to meld.
Step 6
After 15 minutes of simmering, add 1 Tbsp of minced garlic, 80ml of soy sauce, 2 Tbsp of Mirin, and the cut onion. Stir everything together and let it simmer for about 5 more minutes, allowing the sauce to thicken slightly and the flavors to deepen.
Step 7
Now, add the sliced shiitake mushrooms, green onion, red chili pepper, and Cheongyang chili peppers to the pot. Continue to simmer for just about 2 more minutes. We want the vegetables to be tender-crisp, not mushy.
Step 8
Just before turning off the heat, sprinkle a pinch of black pepper over the stew. This will add a final touch of aromatic warmth.
Step 9
Transfer the delicious Dakbokkeumtang to a serving dish. Garnish generously with sesame seeds for a final flourish. Your mouthwatering, perfectly balanced spicy and sweet braised chicken stew is ready to be enjoyed!
