Spicy & Sweet Dakbokkeumtang: The Ultimate Recipe Loved by the Whole Family
The Secret to Delicious Dakbokkeumtang with a Golden Ratio Sauce
Perfect for chilly days! Enjoy this hearty, flavorful Dakbokkeumtang that’s a true rice thief and a great late-night snack.
Main Ingredients
- 1 pack of chicken for Dakbokkeumtang (pre-cut)
- 2 potatoes
- 1 onion
- 1/2 carrot
- 1/4 head of cabbage
- 1 stalk of green onion
- 2 chili peppers (green or red)
Cooking Instructions
Step 1
Today, I’ll share how to make Dakbokkeumtang, a hearty dish loved by everyone in the family. This golden recipe for Dakbokkeumtang sauce, perfect as a late-night snack or a special occasion main dish, starts right now!
Step 2
Rinse the chicken for Dakbokkeumtang thoroughly under running water. If you dislike skin or fat, you can remove it at this stage. There are two effective ways to eliminate any gamey or fishy odors from the chicken. The first method is to briefly blanch the chicken in boiling water with a little vinegar. The second method is to soak the chicken in 200ml of milk for about 20 minutes. Milk not only tenderizes the chicken but is also excellent at removing its distinctive smell. I usually prefer soaking it in milk.
Step 3
After soaking in milk, lightly rinse the chicken under cold water and drain it well. Now, place the prepared chicken and the roughly chopped potatoes in a pot, and add about 1 paper cup (approx. 180ml) of water. You can pre-mix the sauce ingredients in a bowl, or if you prefer, you can add them directly as you assemble the dish, just like I do.
Step 4
Add the sauce ingredients for the Dakbokkeumtang: 2 tsp gochujang, 2 tsp gochugaru, 2 tsp soy sauce, 2 tsp sugar, 1 tsp minced garlic, and 1 pinch of black pepper. Mix them well. If you have some plum extract (maesil cheong), adding 1-2 tsp will further enhance the savory and rich flavor. This is how you easily create a delicious Dakbokkeumtang sauce. Isn’t it simple?
Step 5
Now, cover the pot and bring it to a boil. Once the sauce is bubbling, reduce the heat to medium-low and let the chicken and potatoes cook until tender. When the chicken is about halfway cooked and looks glossy, add the sliced onion, carrot, cabbage, and chili peppers (green or red) that you prepared earlier. Adding vegetables makes the dish more delicious and visually appealing.
Step 6
Check if the potatoes and chicken are fully cooked by piercing them with a chopstick. If clear juices come out from the chicken, it’s perfectly cooked. This finished Dakbokkeumtang is a crowd-pleaser for all ages and is ideal for a Friday night dinner or a weekend meal. Topped generously with freshly sliced green onions, the spicy flavor combined with the freshness of the scallions creates an even more delightful taste. It’s a magical dish that makes both kids and adults finish two bowls of rice in no time! This Dakbokkeumtang recipe is excellent as a side for drinks or as an impressive dish for guests. Be sure to try making it!
