Spicy & Flavorful Dakbokkeumtang (Korean Braised Chicken)
Spicy & Flavorful Dakbokkeumtang (Korean Braised Chicken)
Easy Dakbokkeumtang Recipe: Deliciously Spicy Korean Braised Chicken for Dinner
The weather has been gloomy, and it’s suddenly pouring like a monsoon! On days like these, don’t you crave a hearty, spicy stew? I’ve made Dakbokkeumtang, generously adding Cheongyang peppers for that extra kick! This Dakbokkeumtang recipe is surprisingly simple. Once you try it, you’ll think, ‘Wow, this is so easy!’
Chicken- 1 pack chicken cut for braising
Vegetables- 2 potatoes
- 1 onion
- 1 Tbsp green onion (or 1/2 stalk)
- 1 Tbsp minced garlic
- 3 Cheongyang peppers (or spicy green chilies)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp honey (or corn syrup/sugar)
- 1/2 Tbsp salt
- 2 potatoes
- 1 onion
- 1 Tbsp green onion (or 1/2 stalk)
- 1 Tbsp minced garlic
- 3 Cheongyang peppers (or spicy green chilies)
Seasoning- 1 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili powder)
- 1 Tbsp honey (or corn syrup/sugar)
- 1/2 Tbsp salt
Cooking Instructions
Step 1
The chicken looks very fresh! Rinse it thoroughly under running water a couple of times. If there are any excess fat pieces, you can trim them off for a cleaner taste.
Step 2
This is a crucial step for removing any gamey smell from the chicken! After rinsing the chicken a couple of times, blanch it in boiling water for about 3 minutes. This process will bring any impurities and blood to the surface, creating a clearer broth. After blanching, rinse the chicken once more under cold water and drain well. This step ensures your Dakbokkeumtang will be incredibly flavorful without any unpleasant odors.
Step 3
Feel free to use whatever vegetables you have on hand! Onions are highly recommended. If you have potatoes or carrots, definitely add them in. Peel the potatoes and cut them into large, bite-sized pieces (about 2-3 cm). Roughly chop the onion. Slice the green onion diagonally. If you have carrots, peel and cut them into similar-sized pieces as the potatoes.
Step 4
Now, let’s prepare the delicious seasoning mix! In a bowl, combine 1 Tbsp Gochujang, 3 Tbsp Gochugaru, 1 Tbsp minced garlic, and 1 Tbsp honey. I use honey instead of sugar because it adds a wonderful depth of flavor and a beautiful sheen to the dish. If you don’t have honey, corn syrup or sugar works just fine. Add 1/2 Tbsp salt and stir everything together until well combined. (You can adjust the saltiness later to your preference!) This is a great tip, so try it!
Step 5
Place the prepared chicken and vegetables (potatoes, onion) into a pot. Pour the seasoning mixture over them. Add enough water to generously cover the chicken. Bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 20 minutes, or until the potatoes are tender and the sauce has thickened slightly. Stir occasionally to ensure the flavors meld evenly. In the last few minutes of cooking, add the diagonally sliced green onions and the sliced Cheongyang peppers. Let it simmer for another minute or two. Taste the broth and adjust seasoning with salt if needed.
Step 6
The Cheongyang peppers really make the broth incredibly spicy and delicious! It’s the perfect dish for a rainy day, paired with a bowl of hot, steamed rice. Imagine digging into the fluffy potatoes soaked in this spicy broth – it’s absolutely divine! And for an extra treat, mix some of the savory sauce and potatoes into your rice; it’s out of this world. This recipe guarantees a delicious Dakbokkeumtang every time, even for beginners. Highly recommended for a special meal or even a weeknight dinner!
