Sweet Potato & Chicken Stew (Dakbokkeumtang)
Sweet Potato & Chicken Stew (Dakbokkeumtang)
A Hearty Dakbokkeumtang Featuring Potatoes and Sweet Potatoes, Beloved by All Ages!
This Dakbokkeumtang is made with generous chunks of starchy potatoes and sweet potatoes, which are considered staple crops. The natural sweetness of the sweet potatoes makes it a dish that even children will happily devour. Enjoy this flavorful and comforting Korean braised chicken dish!
Main Ingredients- 2 Samgyetang (ginseng chicken soup) chickens (cleaned)
- 4 small potatoes
- 1 medium sweet potato
- 10 perilla leaves (깻잎)
- 3-4 bay leaves
- 1 knob of ginger (thumb-sized)
- 5 Tbsp Cheongju (or cooking wine/rice wine)
Seasoning- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 3 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2-3 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
- Pinch of Salt (to adjust seasoning)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes, fine)
- 2 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 3 Tbsp Oligodang (corn syrup or other liquid sweetener)
- 2-3 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
- Pinch of Salt (to adjust seasoning)
Cooking Instructions
Step 1
First, prepare the vegetables that will add wonderful flavors to your Dakbokkeumtang. Wash the small potatoes thoroughly. Peel the medium-sized sweet potato and cut it into large chunks, similar in size to the potatoes. Cutting them large prevents them from breaking apart too much while cooking.
Step 2
Rinse the chicken thoroughly under running water. Carefully remove any remaining internal organs, blood, or excess fat from the cavity and the skin. This thorough cleaning ensures a clear and clean broth for your Dakbokkeumtang.
Step 3
Cut the cleaned chicken into bite-sized pieces and place them in a pot. Add enough water to fully submerge the chicken. Add the bay leaves, the knob of ginger, and 5 tablespoons of Cheongju (or cooking wine). Bring to a boil over high heat, then reduce to medium heat and simmer for about 10-15 minutes, or until the chicken is partially cooked and any gamey smell has dissipated. (Tip: If using pre-cut chicken specifically for Dakbokkeumtang, follow the same cleaning and parboiling steps for a cleaner taste. If you make your own ginger wine, you can use the ginger pieces from it.)
Step 4
Once parboiled, drain the chicken and rinse it under cold running water. Rinsing in cold water helps remove any remaining impurities and firms up the meat, improving its texture. Return the cleaned chicken to the pot and add enough water to cover about half of the chicken. Bring to a rolling boil over high heat.
Step 5
Now, let’s make the delicious sauce that defines Dakbokkeumtang! In a bowl, combine 2 tablespoons of gochujang, 4 tablespoons of gochugaru, 2 tablespoons of soy sauce, 2 tablespoons of minced garlic, 3 tablespoons of oligodang, and 2-3 tablespoons of sugar. Add a pinch of black pepper and a tiny pinch of salt to taste. Mix well to create your flavorful seasoning paste. (Tip: Feel free to adjust the sweetness and saltiness to your preference. Add more sweetener for a sweeter taste, or a bit more soy sauce for extra umami.)
Step 6
Pour the prepared seasoning paste into the pot with the boiling chicken. Stir well to ensure the sauce coats the chicken and vegetables evenly. Cover the pot and simmer over medium-low heat for about 30 minutes, allowing the chicken to become tender and the sauce to thicken and reduce.
Step 7
After simmering for 30 minutes and the chicken is partially cooked, add the large chunks of potatoes and sweet potatoes to the pot. These vegetables will cook in the flavorful sauce, absorbing its deliciousness and adding their own natural sweetness.
Step 8
When the potatoes and sweet potatoes are about halfway cooked, add glass noodles (dangmyeon). The glass noodles soak up the sauce beautifully, making them incredibly tasty. (Tip: If using fresh glass noodles or if you prefer them less soft, you can add them after the potatoes and sweet potatoes are almost fully cooked. If using pre-soaked glass noodles, adding them towards the end is best.)
Step 9
Once the glass noodles are cooked, add the perilla leaves, washed and roughly chopped. The fresh, aromatic scent of the perilla leaves will enhance the overall flavor profile of the Dakbokkeumtang. Simmer for just another 3 minutes after adding the perilla leaves, allowing all the ingredients to meld together beautifully.
Step 10
Your delicious Dakbokkeumtang, enriched with staple vegetables like potatoes and sweet potatoes, is now complete! The natural sweetness from the sweet potatoes makes this a hit with kids. It’s wonderful served over rice, or try mixing some rice into the leftover sauce – it’s absolutely delicious! Enjoy making this comforting dish.
