Spicy and Sweet Dakbokkeumtang (Korean Braised Chicken)
Even Beginners Can Master This Golden Dakbokkeumtang Recipe
An easy Dakbokkeumtang recipe that even those with ‘clumsy hands’ can make successfully.
Main Ingredients
- 1 whole chicken (pre-cut for braising recommended)
- 3 potatoes (medium-sized)
- 1 carrot (medium-sized)
- 1 onion (medium-sized)
- 3 Cheongyang chili peppers (adjust to spice preference)
- 1 stalk of green onion
Seasoning Sauce
- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking wine)
- 5 Tbsp red pepper flakes (Gochugaru; can mix spicy and mild)
- 1 Tbsp corn syrup (for gloss and sweetness)
- 2 Tbsp sugar
- 1 Tbsp red pepper paste (Gochujang)
- 5 Tbsp soy sauce
- 2 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp minced garlic
- 1 Tbsp mirin (or cooking wine)
- 5 Tbsp red pepper flakes (Gochugaru; can mix spicy and mild)
- 1 Tbsp corn syrup (for gloss and sweetness)
- 2 Tbsp sugar
- 1 Tbsp red pepper paste (Gochujang)
Cooking Instructions
Step 1
Thoroughly rinse the chicken under cold running water, paying attention to any blood or impurities between the bones. This step is crucial to remove any gamey odor and achieve a clean flavor.
Step 2
Cut the cleaned chicken into bite-sized pieces, about 4-5 cm (1.5-2 inches) in size. If you purchase chicken pre-cut for Dakbokkeumtang, you can skip this step for convenience.
Step 3
Peel the potatoes and carrot, then cut them into large chunks, similar in size to the chicken or slightly larger. If the vegetables are cut too small, they may break apart during cooking.
Step 4
Fill a pot with plenty of water and bring it to a rolling boil. Add the prepared chicken and boil for about 10-15 minutes, or until the chicken is about half cooked. This parboiling process helps to remove excess fat and impurities, resulting in a more tender and cleaner tasting dish.
Step 5
Remove the parboiled chicken from the pot and rinse it once more under cold running water. Clean out the pot of any remaining residue or fat. Then, return the rinsed chicken to the pot.
Step 6
In a separate bowl, combine all the seasoning ingredients: soy sauce, fish sauce, minced garlic, mirin, red pepper flakes, corn syrup, sugar, and red pepper paste. Mix well to create a flavorful sauce. Since the sauce will reduce, you can adjust the seasoning slightly to your preference – it’s often best when slightly more intense.
Step 7
Add the cut potatoes and carrots to the pot with the chicken. Pour all of the prepared seasoning sauce over the ingredients. Add water until the ingredients are just submerged, about 2 cups. Too much water can dilute the flavor.
Step 8
Bring the pot to a boil over high heat with the lid on. Once boiling, reduce the heat to medium and continue to simmer for about 15-20 minutes, or until the potatoes, carrots, and chicken are fully cooked.
Step 9
When the chicken and vegetables are almost tender, add the roughly chopped onion, diagonally sliced Cheongyang peppers, and the cut green onion. These vegetables are added towards the end to retain their texture and enhance the aroma.
Step 10
Cook for another 3-5 minutes, or until the onion becomes translucent and slightly tender. Turn off the heat. Serve hot in a dish, and enjoy your delicious homemade Dakbokkeumtang that everyone will love! It’s a perfect hearty meal with rice.
