Spicy Braised Chicken (Dakbokkeumtang) Enhanced with Kimchi Stew and Anchovy Braise
#Dakbokkeumtang Recipe using Leftover Kimchi Stew and Anchovy Braise #HowToMakeDakbokkeumtang #Dakbokkeumtang Sauce
Don’t let leftover kimchi stew or anchovy braise go to waste! This recipe transforms them into a deeply flavorful and spicy braised chicken (Dakbokkeumtang). Adding the remnants of kimchi stew and anchovy braise to your chicken stew creates an incredibly rich and savory broth, elevating the dish beyond a typical Dakbokkeumtang. The anchovy braise, in particular, imparts a unique umami depth that chicken dishes often crave. It’s a fantastic way to use up leftovers and create a truly memorable meal.
Main Ingredients for Dakbokkeumtang
- 1kg chicken cut for Dakbokkeumtang
- 2 Tbsp Soju (to remove gamey odor)
- 7 potatoes (medium-sized)
- 1/3 carrot
- 1 onion
- 1 cup natural broth (or plain water)
- 1/3 stalk green onion
- 1/2 red chili pepper
- 1 green chili pepper
Special Sauce Ingredients for Dakbokkeumtang
- 1 large bowl of leftover kimchi stew (mostly kimchi solids)
- 1 small bowl of anchovy braise (including liquid)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice preference)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Honey (for sweetness and gloss)
- 1 Tbsp Plum Extract (for umami and tenderizing)
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 tsp Black Pepper
- 1 Tbsp Mirin (for odor removal and flavor)
- 1 large bowl of leftover kimchi stew (mostly kimchi solids)
- 1 small bowl of anchovy braise (including liquid)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust for spice preference)
- 2 Tbsp Soy Sauce (brewing soy sauce)
- 1 Tbsp Honey (for sweetness and gloss)
- 1 Tbsp Plum Extract (for umami and tenderizing)
- 2 Tbsp Minced Garlic
- 1 tsp Minced Ginger
- 1 tsp Black Pepper
- 1 Tbsp Mirin (for odor removal and flavor)
Cooking Instructions
Step 1
First, prepare the leftover anchovy braise. If it looks like the one in the photo, with very little liquid remaining, it means the anchovies have absorbed all the delicious seasoning. You can use it as is.
Step 2
Next, get your leftover kimchi stew ready. This particular kimchi stew was made with a natural broth from dried pollack (Hwangtae) and only plum extract, resulting in a clean and non-overpowering flavor. It’s an important ingredient for adding depth, so have both the kimchi solids and the broth prepared.
Step 3
Prepare the vegetables for the Dakbokkeumtang. In a large pot, place the potatoes, carrots, and onions at the bottom. If using small, whole potatoes, peel them and cut in half, or you can leave them whole. Cut the carrots into thick, half-moon slices about 0.5cm thick. Quarter the onion. Layering the vegetables first prevents the chicken from sticking to the bottom and allows the chicken’s juices to infuse into the vegetables as they cook.
Step 4
Wash the 1kg of chicken cut for Dakbokkeumtang thoroughly. Rinse the chicken inside and out with cold water multiple times to remove any impurities or blood.
Step 5
Place the cleaned chicken in a separate pot, cover with water, and add 2 tablespoons of Soju. Bring to a rolling boil for the first blanching step. This process effectively removes excess fat, gamey odor, and residual blood. Boil for about 5 minutes until foam appears, then drain the chicken and rinse it under cold water.
Step 6
Now, let’s make the special sauce for the Dakbokkeumtang. In a large bowl, combine the leftover kimchi stew and the prepared anchovy braise (including solids and liquid). Add 2 tablespoons of Gochujang, 2 tablespoons of Gochugaru, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of plum extract, 2 tablespoons of minced garlic, 1 teaspoon of minced ginger, 1 teaspoon of black pepper, and 1 tablespoon of Mirin. Mix everything thoroughly until well combined. If you don’t have kimchi stew or anchovy braise, you can increase the broth to double the amount, add an extra tablespoon each of gochugaru and gochujang, and add more fresh kimchi to achieve a similar flavor profile. Thanks to the kimchi stew, you won’t need a large amount of extra broth.
Step 7
Arrange the blanched and rinsed chicken pieces attractively on top of the vegetables prepared in the previous step. Placing the chicken above the vegetables allows the vegetables’ flavors to meld with the chicken as it cooks, and the chicken’s rendered fat will coat the vegetables, making them even more delicious.
Step 8
Pour the prepared special sauce evenly over the chicken. Ensure the sauce coats both the chicken and the vegetables.
Step 9
Add the natural broth (or plain water) until the chicken is almost submerged. The amount of broth should be just enough to cover the ingredients, considering it will reduce during cooking. Cover the pot with a lid and bring to a rolling boil over high heat. Once boiling, reduce the heat to medium-low, cover again, and simmer gently for at least 30 minutes, or until the chicken and vegetables are tender. This slow simmering process allows the sauce to thicken and develop a deep, rich flavor.
Step 10
Once the sauce has reduced to a thick, rich consistency, add the diagonally sliced green onions generously. Then, add the diagonally sliced red and green chili peppers for both visual appeal and a spicy kick.
Step 11
Finally, sprinkle some toasted sesame seeds on top to finish. Your delicious Kimchi Dakbokkeumtang, characterized by its rich broth, savory depth, and spicy umami, is now complete! It’s perfect as a main dish with rice or as a satisfying snack.
