Spicy & Tangy Kimchi Braised Chicken (Dakbokkeumtang)
Spicy & Tangy Kimchi Braised Chicken (Dakbokkeumtang)
Mukeunji Dakbokkeumtang Recipe: Delicious Braised Chicken with Aged Kimchi (Includes Dakdoritang Sauce)
A heartwarming and deeply flavorful dish! This Mukeunji Dakbokkeumtang features tender chicken braised in a rich, savory broth enhanced with the unique tang and crunch of aged kimchi. It’s a perfect comfort food that’s incredibly satisfying and great for sharing. Follow these detailed steps for a restaurant-worthy meal at home!
Main Ingredients- 1kg Braising Chicken (cut into pieces)
- 215g Aged Kimchi (Mukeunji), cut into bite-sized pieces
- 1 large Potato (approx. 145g), peeled and cut into 2-3 wedges
- 1 medium Onion (approx. 120g), roughly chopped
- 1/2 stalk Scallion (approx. 50g), cut diagonally into 1.5cm lengths
- 1 Red Chili Pepper (approx. 18g), sliced diagonally
- 600-650ml Water
- Sesame seeds for garnish
Dakbokkeumtang Sauce- 80ml Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.8-2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
Blanching Chicken (to remove impurities)- 1.2 Liters Water
- 30ml Soju (or cooking wine)
- 80ml Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1.8-2 Tbsp Sugar (adjust to taste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
Blanching Chicken (to remove impurities)- 1.2 Liters Water
- 30ml Soju (or cooking wine)
Cooking Instructions
Step 1
First, let’s prepare the chicken. Trim any excess fat from the chicken pieces with scissors. You can also trim the very end of the chicken wings, as there’s not much meat there.
Step 2
Rinse the chicken pieces thoroughly under cold running water, gently rubbing them to remove any lingering blood or impurities. This step is crucial for a clean, odor-free final dish.
Step 3
In a large pot, combine 1.2 liters of water and 30ml of soju. Bring this to a boil over high heat. Blanching the chicken helps remove excess fat and any gamey odors, resulting in a cleaner taste.
Step 4
Once the water is at a rolling boil, carefully add the cleaned chicken pieces to the pot. Stir them gently to ensure they are submerged.
Step 5
When the water returns to a boil, reduce the heat slightly to medium-high and let the chicken blanch for 3 minutes. Don’t overcook it at this stage.
Step 6
After blanching, drain the chicken in a colander. Rinse each piece under cold running water, scrubbing gently to remove any remaining scum or fat. Shake off excess water and set aside.
Step 7
Place the blanched and rinsed chicken pieces into the cooking pot. This is the base for our delicious braised chicken.
Step 8
Now, let’s mix the sauce! In a separate bowl or directly in the pot, combine 80ml soy sauce, 1.8-2 tablespoons of sugar, 2 tablespoons of gochugaru, and 1 tablespoon of minced garlic. Mix well until the sugar is dissolved.
Step 9
Cut the aged kimchi into manageable, bite-sized pieces. The fermented tang of the kimchi will add a wonderful depth of flavor to the braised chicken.
Step 10
Add the prepared Dakbokkeumtang sauce mixture over the chicken in the pot. Then, add the cut aged kimchi. Gently toss everything together to coat the chicken and kimchi with the sauce.
Step 11
Pour in 650ml of water. Stir to combine all ingredients and the sauce. Bring the pot to a boil over high heat.
Step 12
Once the liquid is boiling, cover the pot with a lid and reduce the heat to medium-low. Set a timer for 30 minutes. We’ll be adding the potatoes and onions about 10 minutes into this simmering time.
Step 13
Peel the potato, rinse it, and cut it into 2-3 wedges, ensuring they are large enough not to break down completely during cooking. Peel and roughly chop the onion into bite-sized pieces.
Step 14
Cut the scallion in half lengthwise, then slice it into 1.5cm pieces. Slice the red chili pepper diagonally for a touch of color and mild heat.
Step 15
After simmering for about 10 minutes, add the prepared potatoes and onions to the pot. Stir gently to distribute them. Cover the pot again and continue to simmer for the remaining 20 minutes, allowing the vegetables and chicken to become tender.
Step 16
Towards the end of the cooking time, test the potatoes for doneness. Insert a fork or chopstick into a potato wedge; it should slide in easily if fully cooked. If it’s still firm, continue simmering for a few more minutes until tender. Cooking time may vary depending on the size of your potato pieces.
Step 17
Finally, add the chopped scallions and sliced red chili peppers to the pot. Stir gently to incorporate them. Simmer for another 1-2 minutes to allow their fresh flavors to meld into the sauce.
Step 18
Taste the broth. If it’s too bland, add a little more soy sauce or let it simmer uncovered to reduce and concentrate the flavor. If you prefer it sweeter, add a touch more sugar and simmer briefly. Your delicious Mukeunji Dakbokkeumtang is now ready to be enjoyed! Serve hot with rice.
