Spicy & Sweet Braised Chicken Stew (Dakbokkeumtang)
Spicy & Sweet Braised Chicken Stew (Dakbokkeumtang)
Authentic Home-Style Braised Chicken Stew Recipe
Discover the ultimate comfort food! This recipe guides you through making a delicious and hearty Korean braised chicken stew, Dakbokkeumtang, right in your own kitchen. Its glossy, rich sauce coats tender chicken and perfectly cooked vegetables, making it an irresistible dish that pairs wonderfully with rice. Elevate your everyday meals or special occasions with this flavorful stew.
Main Ingredients- 1 small chicken (approx. 1kg)
- 1 carrot
- 3 potatoes
- 1 onion
- A few shiitake mushrooms
Cooking Instructions
Step 1
First, let’s prepare the star of our Dakbokkeumtang: the chicken. Rinse the chicken under cold running water 2-3 times to remove any surface impurities. Trim away any excess skin or unwanted bits with scissors or a knife. This step is crucial for reducing any gamey odors. Once clean, place the chicken in a mixing bowl. For thicker cuts like the breast meat, make several incisions with a knife or scissors. This will allow the delicious marinade to penetrate deeply into the meat.
Step 2
Now, it’s time to season the chicken. Add 1 Tbsp of minced garlic and 2 Tbsp of soy sauce to the bowl with the chicken. Mix well to coat. Next, sprinkle in 1 Tbsp of curry powder. Curry powder not only helps to eliminate any lingering chicken odors but also adds a wonderful aroma and depth of flavor that elevates the dish. If you have shiitake mushrooms, now is a great time to add them to the marinade. They will soak up all the delicious flavors!
Step 3
Add 2 Tbsp of gochujang (Korean chili paste) to the bowl. Gochujang is essential for achieving that signature spicy and savory flavor of Dakbokkeumtang.
Step 4
Now, thoroughly combine all the seasonings with the chicken. Use your hands to mix everything together vigorously, ensuring each piece of chicken is well-coated. If you feel the seasoning needs a little more depth, add another tablespoon of soy sauce. Let the chicken marinate for at least 10-15 minutes to allow the flavors to meld.
Step 5
To begin cooking, place the sliced onion at the bottom of a large pot or Dutch oven. This layer of onions will prevent the chicken from sticking and burning, and as they cook, they will release their natural sweetness and juices, enriching the stew’s broth. Add all the marinated chicken to the pot. Pour in about 1 cup of water to start; you don’t need too much liquid initially, as the onions and chicken will release their own moisture. While the chicken is cooking, prepare the carrots and potatoes by cutting them into large, bite-sized chunks and add them to the pot.
Step 6
Cover the pot with a lid and continue to cook over medium heat. Covering the pot helps to trap steam and ensures that the potatoes cook through evenly and become tender. Check occasionally to ensure everything is simmering nicely.
Step 7
Once the chicken and vegetables are partially cooked, stir in 1-2 Tbsp of corn syrup or rice syrup (oligosaccharide). This adds a pleasant sweetness and a glossy finish to the stew. At this point, your Dakbokkeumtang will start looking truly appetizing! Don’t forget to periodically spoon some of the rich sauce from the bottom of the pot over the chicken and vegetables. This basting technique, known as ‘glazing,’ ensures that even the pieces on top are beautifully coated and infused with flavor. A little extra effort makes a big difference!
Step 8
Finally, add 2-3 Tbsp of gochugaru (Korean chili flakes) for a vibrant color and an extra kick of heat. Feel free to add more if you prefer it spicier. Let it simmer for a bit longer until the sauce thickens slightly, and your delicious Dakbokkeumtang will be ready.
Step 9
Your flavorful and hearty Dakbokkeumtang (Korean Braised Chicken Stew) is now complete! Enjoy this comforting dish with a side of hot steamed rice.
