Spicy & Sweet Dakbokkeumtang: An Unforgettable Chicken Stew Recipe
Spicy & Sweet Dakbokkeumtang: An Unforgettable Chicken Stew Recipe
[Perfect for Housewarming Parties & Nourishing Meals] How to Make the Best Dakbokkeumtang That Everyone Will Love, Secrets to an Appetizing Dish!
This is the dish I’m most proud of making this year – a truly delicious, spicy, and sweet Dakbokkeumtang! I guarantee it’s tastier than any restaurant version, even better than famous eateries. Trust me and follow along. You’ll become a Dakbokkeumtang master with this recipe. Enjoy this nourishing meal at home with my secret seasoning!
Main Ingredients- Chicken for Dakbokkeumtang (cut) 750g
- Onion 1/3
- Potato 1
- Sweet Potato 0.5
- Tteokguk Tteok (rice cake soup slices) 15 pieces
Secret Seasoning- Green Onion 20cm
- Korean Chili Powder (Gochugaru) 4 tsp
- Korean Chili Paste (Gochujang) 2 tsp
- Soy Sauce 5 tsp
- Mirin (Rice Wine) 1 tsp
- Sugar 3 tsp
- Black Pepper 0.1 tsp (a pinch)
- Minced Garlic 3 tsp
- Chicken Stock 1 tsp
- Ginger Powder 1 tsp
- Green Onion 20cm
- Korean Chili Powder (Gochugaru) 4 tsp
- Korean Chili Paste (Gochujang) 2 tsp
- Soy Sauce 5 tsp
- Mirin (Rice Wine) 1 tsp
- Sugar 3 tsp
- Black Pepper 0.1 tsp (a pinch)
- Minced Garlic 3 tsp
- Chicken Stock 1 tsp
- Ginger Powder 1 tsp
Cooking Instructions
Step 1
First, wash the chicken pieces for Dakbokkeumtang thoroughly under running water. This is the first step to removing any unwanted odor.
Step 2
To ensure a cleaner taste and remove any gaminess, carefully trim off excess skin, fat, and any visible impurities from the chicken. This meticulous preparation is key to a delicious outcome.
Step 3
Place the prepared chicken in a bowl and marinate it with 500ml of milk, 3 tsp of Mirin, and 6 bay leaves for at least 30 minutes. The milk tenderizes the chicken and effectively removes any gamey smell. Marinating for a longer period will yield even better results.
Step 4
While the chicken is marinating, peel and cut half a sweet potato into bite-sized pieces that are suitable for the stew. Cutting them into larger chunks will help them retain their shape and texture as they cook.
Step 5
Peel and cut one potato into similarly large, bite-sized pieces. The potatoes will soften and add a wonderful richness to the broth as they cook.
Step 6
Slice about 1/3 of an onion into large pieces or wedges. Onions add a natural sweetness and depth of flavor to the stew.
Step 7
Cut the 20cm stalk of green onion diagonally. It’s best to cut it into larger pieces so its fresh aroma can infuse the dish beautifully towards the end.
Step 8
Now, let’s prepare the secret seasoning! In a bowl, combine 4 tsp of Korean chili powder, 2 tsp of gochujang, 5 tsp of soy sauce, 1 tsp of Mirin, 3 tsp of sugar, 0.1 tsp of black pepper (just a pinch), 3 tsp of minced garlic, 1 tsp of chicken stock (or chicken broth), and 1 tsp of ginger powder. Mix everything well until thoroughly combined.
Step 9
Rinse the chicken that was marinated in milk and pat it dry. Place the chicken in a pot, add just enough water to cover it slightly, and bring it to a boil. Once boiling, discard this first water along with any impurities that have surfaced. Then, drain the chicken. (This step further cleans the chicken for a purer taste.)
Step 10
After letting the chicken cool slightly on a sieve, add 4 tsp of the prepared seasoning mix to the chicken. Gently toss to coat the chicken evenly with the marinade. This allows the flavors to penetrate the meat.
Step 11
Place the marinated chicken in a pot over medium heat and stir-fry for about 2 minutes, just until the surface is lightly seared. This process helps the seasoning adhere better to the chicken and enhances its flavor.
Step 12
Add enough water to generously cover the chicken. Then, add the remaining seasoning mix. Bring the mixture to a boil over high heat to allow the seasoning to dissolve.
Step 13
Once the broth is boiling, add the sliced onions, potatoes, and sweet potatoes. Bring it back to a boil again. The natural sweetness from the vegetables will enrich the broth’s flavor.
Step 14
After adding the vegetables, reduce the heat to medium-low, cover the pot, and simmer until all ingredients are tender. It’s a good idea to stir occasionally to prevent anything from sticking to the bottom of the pot.
Step 15
While the chicken and vegetables are cooking, soak the Tteokguk Tteok (rice cakes) in cold water for about 10 minutes until they are softened. This ensures they have a nice chewy texture.
Step 16
Once the rice cakes are soaked, toss them with 2 tsp of the seasoning mix. This pre-seasoning helps the tteok absorb flavor and prevents them from tasting bland.
Step 17
Add the seasoned rice cakes to the pot and mix them well with the Dakbokkeumtang. The tteok will soften further and soak up the delicious broth.
Step 18
Finally, add the diagonally sliced green onions and gently mix them in. The fresh aroma of the green onions will further enhance the overall flavor of the dish.
Step 19
Uncover the pot and let the stew simmer over medium-low heat until the broth has reduced to your desired consistency. Simmering it down allows the flavors to become more concentrated and deeply infused into the ingredients.
Step 20
When the broth has thickened and is wonderfully savory, it means the flavors have melded perfectly. Turn off the heat. Your delicious Dakbokkeumtang is ready!
Step 21
Your spicy, sweet, and deeply flavorful Dakbokkeumtang is complete! Get ready to enjoy this visually appealing and mouthwatering chicken dish.
Step 22
Serve the finished Dakbokkeumtang in a nice bowl and enjoy it while it’s hot. Don’t forget a bowl of rice to accompany it!
Step 23
Pro Tip! Don’t forget to save the delicious leftover sauce. Mix it with rice, seaweed flakes, sesame oil, and perilla oil to make a fantastic fried rice – it’s a culinary delight! ^^
