Spicy Braised Chicken Stew (Dakbokkeumtang) – The Golden Recipe
The Ultimate Comfort Food: Homemade Dakbokkeumtang and a Delicious Fried Rice Finale!
Experience the irresistible allure of Dakbokkeumtang, a Korean braised chicken dish bursting with savory and spicy flavors. Perfect for a hearty meal, this recipe not only delivers tender chicken and rich sauce but also sets the stage for an incredibly satisfying fried rice dessert. You might even say the fried rice is the true star! Let’s get cooking.
Main Ingredients
- 1 whole chicken, cut for braising (approx. 1kg)
- 1 medium carrot
- 1 medium onion
- 3 Korean green chilies (Cheongyang peppers)
- 1/2 stalk green onion
Sauce Ingredients
- 6 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic
- Pinch of black pepper
- 6 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 2 Tbsp corn syrup or oligodang
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
Let’s start by preparing the chicken for a cleaner flavor. Rinse the chicken pieces thoroughly. In a pot, add enough water to cover the chicken and bring it to a boil. Simmer for about 5 minutes. This parboiling step helps remove impurities, gamey odors, and excess fat, resulting in a much cleaner-tasting stew. After parboiling, drain the chicken and rinse it under cold water.
Step 2
Now, it’s time to begin the braising process. Place the prepared chicken in a clean pot and add enough water to submerge it. Add the carrot, cut into bite-sized pieces, and the onion, also chopped. For an extra kick of spice, add the Korean green chilies according to your preference. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer until the chicken is tender. The onion will naturally break down and add a wonderful sweetness to the sauce. If you prefer to have some onion pieces to eat, you can add another chopped onion towards the end of the cooking process.
Step 3
While the chicken is simmering, let’s prepare the flavorful sauce. In a bowl, combine 6 tablespoons of soy sauce, 4 tablespoons of gochugaru, 2 tablespoons of gochujang, 2 tablespoons of sugar, 2 tablespoons of corn syrup (or oligodang), 1 tablespoon of minced garlic, and a pinch of black pepper. Mix everything well until thoroughly combined. For an even deeper flavor, you can prepare this sauce in advance and let it rest in the refrigerator. While it’s perfectly fine to use it immediately, making a larger batch and storing it can be a great time-saver for other stir-fry dishes too!
Step 4
Once the chicken and vegetables are partially cooked, pour in the prepared sauce and stir to coat everything evenly. You can adjust the amount of sauce and water to achieve your desired consistency. I usually simmer it for about 30 minutes to get a nice, thick sauce. Be careful not to overcook the chicken, as it can become too mushy and lose its shape. Aim for tender yet firm. Finally, add the sliced green onions and simmer for a few more minutes until everything is well-integrated. (I unfortunately didn’t have green onions this time, but it was still delicious!)
Step 5
If you crave a spicier and more robust flavor, feel free to add more Korean green chilies to the basic sauce. For those who prefer a sweeter taste, a little extra sugar or corn syrup can be added. Adjust the ingredients to suit your personal taste and create your perfect Dakbokkeumtang.
Step 6
Now that you’ve enjoyed the delicious Dakbokkeumtang, it’s time for the grand finale – fried rice! It’s an absolute must-have after finishing the stew. You might even find yourself eating the Dakbokkeumtang with the sole purpose of making this amazing fried rice. Mix cooked rice with the leftover sauce, add some kimchi, seaweed flakes, and stir-fry it all together. It’s pure culinary bliss. Don’t miss out on this essential part of the experience!
