Spicy Braised Chicken Stew (Dakbokkeumtang) – Perfect Recipe
Making a Deliciously Spicy and Savory Braised Chicken Stew Everyone Will Love
You can make restaurant-quality Dakbokkeumtang right at home! This dish features tender chicken and crisp vegetables in a wonderfully savory and spicy sauce. Unlike store-bought versions that can be heavy on MSG, this homemade recipe offers a healthy and fresh flavor that’s perfect for your family. It’s a guaranteed mealtime hit!
Main Ingredients
- 1 whole chicken (approx. 1kg, cut into pieces)
- 3 medium potatoes
- 1 medium onion
- 1 large green onion (scallion)
- 2.5 cups water (approx. 500ml)
- 3 Tbsp minced garlic
Spicy and Sweet Sauce
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/2 cup Jin Ganjang (Korean soy sauce, approx. 100ml)
- 2 Tbsp sugar (adjust to sweetness preference)
- 1/2 tsp black pepper
- 2 Tbsp Cheongju (rice wine, for removing chicken odor)
- 1 tsp Chunjang (black bean paste, for depth of flavor)
- 1 Tbsp Gochujang (Korean chili paste, heaped)
- 2 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1/2 cup Jin Ganjang (Korean soy sauce, approx. 100ml)
- 2 Tbsp sugar (adjust to sweetness preference)
- 1/2 tsp black pepper
- 2 Tbsp Cheongju (rice wine, for removing chicken odor)
- 1 tsp Chunjang (black bean paste, for depth of flavor)
Cooking Instructions
Step 1
Let’s start by making the heart of our delicious Dakbokkeumtang: the sauce! In a bowl, combine 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 1/2 cup Jin Ganjang, 2 Tbsp sugar, 1/2 tsp black pepper, 2 Tbsp Cheongju, and 1 tsp Chunjang. Mix well. It’s important to taste and adjust the soy sauce and Gochujang quantities according to your preference, as saltiness can vary between brands. Making the sauce in advance allows the flavors to meld beautifully with the ingredients.
Step 2
Next, let’s prepare the vegetables. Peel the potatoes and cut them into large quarters. Chop the onion coarsely, and slice the green onion diagonally. Cutting them into large pieces helps them retain their shape and texture while cooking.
Step 3
Now, for the chicken! After washing the chicken thoroughly, blanch it in boiling water for about 1 minute. This step helps to remove any gamey odor and initially get rid of impurities.
Step 4
Rinse the blanched chicken under cold running water. Carefully remove any remaining grease or blood from the surface. This ensures a clean broth and a pleasant aroma.
Step 5
In a large pot or Dutch oven, add the prepared chicken and the pre-mixed sauce. Toss everything together to ensure the chicken is evenly coated with the sauce.
Step 6
Cook over low heat for about 2 minutes, stirring occasionally. This lightly coats the chicken in the sauce, deepening its flavor. The chicken fat will render slightly, adding more richness to the dish.
Step 7
Pour in 2.5 cups of water (about 500ml) and bring to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes, or until the chicken is tender. Stir occasionally to prevent the sauce from sticking to the bottom.
Step 8
Once the chicken is mostly cooked, add the 3 Tbsp of minced garlic and stir well. The aromatic garlic will enhance the overall flavor of the stew.
Step 9
Now, add the potatoes and let them cook until tender. Simmer for about another 10 minutes, or until a fork can easily pierce the potatoes. The potatoes will absorb the delicious sauce, becoming incredibly flavorful!
Step 10
When the potatoes are almost done, add the coarsely chopped onion and diagonally sliced green onion. Add these towards the end to ensure they remain slightly crisp and don’t become too mushy.
Step 11
Once all the vegetables are tender, turn off the heat and serve immediately while piping hot! The spicy and sweet sauce is perfect for spooning over rice. Don’t forget to stir-fry some rice in the leftover sauce for an extra treat!
