Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken)
Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken)
Baek Jong-won’s Dakdoritang (Dakbokkeumtang) Made in 5 Easy Steps
This dish was made on a whim when wondering what to cook with fresh chicken. It’s a delicious, savory, and slightly sweet braised chicken dish perfect for a hearty meal.
Main Ingredients- 1 whole 10-size cut chicken (approx. 1kg)
- 2 medium potatoes
- 1 medium onion
- 1/3 carrot
- 2 king oyster mushrooms
- 2 shiitake mushrooms
- 2 stalks green onions
- 2 red chilies
- 3 Korean green chilies (cheongyang peppers)
Cooking Instructions
Step 1
Rinse the cut chicken thoroughly under cold running water to remove any residual blood or impurities. This step is crucial for a clean taste. Make shallow cuts with kitchen scissors or a knife on the larger pieces of chicken, like thighs and drumsticks. These cuts allow the flavorful sauce to penetrate the meat better, resulting in a more delicious dish.
Step 2
Bring a pot of water to a rolling boil. Add the prepared chicken pieces and blanch for about 5 minutes. Blanching helps to remove excess fat and any lingering odors from the chicken, ensuring a clearer broth. After blanching, drain the chicken and rinse it under cold water to stop the cooking process and remove any scum.
Step 3
Prepare the vegetables for the Dakbokkeumtang. Peel the potatoes and onion, then cut them into large, bite-sized chunks. Slice the carrot into similar-sized pieces. Clean the king oyster and shiitake mushrooms and cut them into manageable pieces. Slice the green onions diagonally, and slice the red and green chilies diagonally as well; the green chilies will add a nice kick of heat. Cutting the vegetables into substantial pieces prevents them from becoming mushy during cooking.
Step 4
In a large pot, place the blanched chicken. Add enough water to cover about half of the chicken. Add the potatoes and onion first, and bring to a simmer. Once the potatoes are about 70-80% cooked (test with a fork), add the sliced carrots and all the prepared mushrooms to the pot. Adding vegetables in stages helps maintain their texture.
Step 5
Now it’s time to add the flavorings. Add the coarse gochugaru, fine gochugaru, soy sauce, minced garlic, brown sugar, and black pepper to the pot. Stir everything well to combine. Finally, add the diagonally sliced green onions and chilies. Cover the pot and let it simmer for another 15-20 minutes, or until the chicken is fully cooked and the sauce has thickened nicely. Taste and adjust seasoning if needed before serving.
