Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken Stew)
Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken Stew)
How to Make Dakbokkeumtang: The Ultimate Summer Revitalizer
Wipe your palate clean with this Dakbokkeumtang that will have you licking the bowl clean, right down to the last drop of broth. This hearty and flavorful braised chicken stew is perfect for a summer meal, packed with tender chicken and wholesome vegetables in a perfectly balanced spicy and sweet sauce.
Main Ingredients- 1 whole chicken (about 1kg, cut into pieces)
- 2 medium potatoes
- 1 medium onion
- 1/3 carrot (or 1 section)
- 1 stalk green onion
- 2 Korean green chilies (Cheongyang peppers)
- 1/2 red chili pepper
- 4 cups (800ml) anchovy and kelp broth
Spicy and Sweet Sauce- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cheongju (rice wine) or mirin
- 7 Tbsp soy sauce (adjust to taste)
- 2 Tbsp corn syrup (or oligodang)
- 2 Tbsp minced garlic
- 1/4 tsp minced ginger (or a pinch of ginger powder)
- Pinch of black pepper
- 1 Tbsp sesame oil (for finishing)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp cheongju (rice wine) or mirin
- 7 Tbsp soy sauce (adjust to taste)
- 2 Tbsp corn syrup (or oligodang)
- 2 Tbsp minced garlic
- 1/4 tsp minced ginger (or a pinch of ginger powder)
- Pinch of black pepper
- 1 Tbsp sesame oil (for finishing)
Cooking Instructions
Step 1
Thoroughly clean the chicken pieces, removing any excess fat and blood from the bones. Rinse them under cold running water. This step is crucial for removing any gamey odors.
Step 2
Bring a pot of water to a rolling boil. Add the prepared chicken pieces and blanch for 2-3 minutes, until the surface turns white. This further purifies the chicken for a cleaner taste. Immediately remove the blanched chicken and rinse it thoroughly under cold water. (This also helps remove some of the chicken fat, making it leaner.)
Step 3
Combine the blanched chicken, 4 cups of anchovy and kelp broth, and the prepared sauce ingredients in a pot. Bring to a boil over high heat for about 5 minutes, allowing the sauce to meld. Then, reduce the heat to medium-low, cover the pot, and simmer for about 20 minutes, until the chicken is tender.
Step 4
While the chicken is simmering, prepare the vegetables. Peel the potatoes and cut them into roughly 6 equal chunks. Cut the carrot into similarly sized pieces.
Step 5
To prevent the potatoes and carrots from breaking apart during cooking and to give them a nice shape, round off their edges with a knife. Gently shave the corners to create a smooth, rounded appearance.
Step 6
Peel and cut the onion into large chunks. Cut the green onion into pieces that match the size of the chicken pieces.
Step 7
Slice the Korean green chilies diagonally. Slice the red chili pepper diagonally as well for color and a touch of heat.
Step 8
After about 20 minutes, when the chicken is partially cooked, add the prepared potatoes to the pot. Simmer for a few minutes, then add the carrots and continue to cook for another 10 minutes, or until the vegetables are tender.
Step 9
When the potatoes and carrots are nearly tender, add the large chunks of onion. Cook until the onion becomes translucent, allowing its natural sweetness to infuse into the stew.
Step 10
Once all ingredients are tender and the flavors have melded beautifully, add the green onions and chili peppers. Simmer for just a few more minutes to incorporate their fresh aroma.
Step 11
Your delicious Dakbokkeumtang is now ready! Enjoy the irresistible combination of tender chicken, soft vegetables, and the rich, spicy-sweet broth. It’s so good, you’ll want to eat every last bite, including every drop of the savory sauce!
