Spicy & Sweet Dakbokkeumtang (Korean Braised Chicken) – Personalized for Your Taste Buds!
Spicy & Sweet Dakbokkeumtang (Korean Braised Chicken) – Personalized for Your Taste Buds!
Master Chef Baek Jong-won’s Style! Foolproof Recipe! Sharing Baek Jong-won’s Dakbokkeumtang Recipe, My Own Secret Tips for Perfect Flavor Balance, and How to Add Chewy Rice Cakes!
We’re sharing a Dakbokkeumtang recipe, based on Baek Jong-won’s famous dish, but thoughtfully adjusted to perfectly suit our palate. This detailed guide will help you create a delicious and satisfying braised chicken stew.
Main Ingredients- 1 pack (approx. 1kg) chicken cut for braising
- 3 medium potatoes
- 1/2 carrot
- 1 medium onion
- 1 stalk green onion
- Tteokbokki rice cakes (tteok) cut into bite-sized pieces
- 2-3 Cheongyang chili peppers (adjust to your spice preference)
- 10-15 cloves garlic (minced or thinly sliced)
Cooking Instructions
Step 1
First, prepare the vegetables that will make your Dakbokkeumtang so flavorful! Peel the potatoes and carrots, then cut them into large, bite-sized pieces. Slice the onion into thick strips. Cut the green onion diagonally and the Cheongyang chili peppers into thin rounds. If using rice cakes, soak them in cold water for a few minutes to soften them.
Step 2
Removing the chicken’s gamey odor is crucial for a delicious Dakbokkeumtang! Rinse the chicken several times under cold running water to remove any blood. Then, briefly blanch the chicken in boiling water for about 2-3 minutes, just until the exterior turns white. This step effectively removes impurities and the chicken’s natural odor, resulting in a much cleaner-tasting stew.
Step 3
After blanching, rinse the chicken thoroughly again under cold running water. Washing away the foam and impurities stuck to the chicken’s surface will result in a clearer broth and a cleaner flavor profile.
Step 4
Now, let’s make this delicious Dakbokkeumtang! I’ve based this recipe on Baek Jong-won’s method, but I’ve adjusted the sauce proportions to perfectly suit my taste. I recommend trying the base ratio first, and then feel free to adjust it to your preference next time!
Step 5
In a large, deep pot, combine the prepared chicken and the chopped potatoes, carrots, and onion. At this stage, add the Mascovado sugar (unrefined cane sugar) and mix it with the chicken. The sugar helps to neutralize any remaining gamey odor from the chicken, acting like an initial seasoning.
Step 6
Time to add the flavor! Stir in the soy sauce and gochugaru. I also added a touch of corn syrup for an extra layer of sweet and spicy flavor. If you like tteokbokki, you’ll recognize this delicious combination! Add the chewy rice cakes at this point for a wonderful texture contrast. Don’t forget a pinch of black pepper for aroma, and the minced or sliced garlic and chopped Cheongyang chili peppers.
Step 7
Gently stir everything together to ensure the sauce evenly coats the ingredients. Bring it to a simmer over medium heat and cook for about 20-25 minutes, or until the chicken is tender. If the sauce thickens too much, add a little water as needed, allowing the flavors to meld and penetrate the chicken. For the last 10 minutes, reduce the heat to low, add the thickly sliced green onions and perilla leaves (optional, but they add a wonderful fresh aroma!), and let it simmer gently. This final step allows the flavors to deepen beautifully.
Step 8
Transfer the beautifully cooked Dakbokkeumtang to a serving dish. It’s a hearty and satisfying meal, perfect as a main dish or a delightful accompaniment to drinks. Get ready for a true rice-thief!
