Sweet Potato Dakbokkeumtang (Spicy Braised Chicken Stew)
Sweet Potato Dakbokkeumtang (Spicy Braised Chicken Stew)
Spicy and Sweet Dakbokkeumtang with Seasonal Sweet Potatoes!
This Dakbokkeumtang recipe features the sweetness of seasonal sweet potatoes, creating a delightful blend of spicy and sweet flavors that perfectly complements the tender chicken. The rich, savory sauce infused with sweet potato goodness makes it a crowd-pleasing dish, perfect as a side for rice or as a hearty appetizer.
Main Ingredients- 1 whole chicken, cut for dakbokkeumtang
- 2 medium sweet potatoes
- 1 large leek
- 1 Korean green chili pepper (cheongyang chili)
- 1 cup soju (for removing odor)
Sauce- 1 Tbsp gochujang (Korean chili paste)
- 2-3 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp minced garlic
- 3-4 Tbsp soy sauce
- 3 Tbsp oligosaccharide (adjust sweetness)
- A pinch of sugar
- A pinch of black pepper
- 2 Tbsp rice wine or mirin (or cooking sake)
- A little sesame oil (for finishing)
- 1 Tbsp gochujang (Korean chili paste)
- 2-3 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 2 Tbsp minced garlic
- 3-4 Tbsp soy sauce
- 3 Tbsp oligosaccharide (adjust sweetness)
- A pinch of sugar
- A pinch of black pepper
- 2 Tbsp rice wine or mirin (or cooking sake)
- A little sesame oil (for finishing)
Cooking Instructions
Step 1
Place the cut chicken pieces in a pot. Add enough water to just cover the chicken and pour in 1 cup of soju. Boil the chicken until it’s partially cooked. This step helps to remove any gamey odors and excess fat from the chicken.
Step 2
Discard the chicken-cooking water and rinse the chicken pieces under cold running water. Return the rinsed chicken to the clean pot and add fresh cold water to fully submerge the chicken. Bring to a rolling boil over high heat. This double-boiling process helps to make the chicken more tender.
Step 3
While the chicken is boiling, prepare the vegetables. Cut the leek into large pieces. For the white parts, you can cut them in half lengthwise for better sauce absorption. Finely chop the Korean green chili pepper. Add more if you prefer it spicier.
Step 4
Peel the sweet potatoes and cut them into large chunks. Rinse the cut sweet potatoes under cold water to wash off excess starch, which will help keep the stew’s broth clear. Cutting them large prevents them from falling apart during cooking.
Step 5
In a small bowl, combine all the sauce ingredients: gochujang, gochugaru, minced garlic, soy sauce, oligosaccharide, sugar, black pepper, and rice wine. Mix well to create a smooth sauce. Adjust the sweetness by altering the amount of oligosaccharide or sugar based on the natural sweetness of the sweet potatoes and your preference.
Step 6
Once the chicken is boiling vigorously (from step 1), stir in the prepared sauce mixture. Mix everything thoroughly to coat the chicken. Cover the pot and let it simmer vigorously over high heat for about 15 minutes, allowing the flavors to meld and the chicken to absorb the sauce.
Step 7
Add the large sweet potato chunks to the pot. Continue to simmer over medium-low heat until the sweet potatoes are tender and cooked through. The cooking time for the sweet potatoes will vary depending on their size.
Step 8
When the sweet potatoes are almost cooked, add the chopped leeks and green chilies. Taste the broth and adjust the seasoning if necessary by adding a little more soy sauce or salt to achieve your desired flavor profile.
Step 9
Just before turning off the heat, drizzle in a little sesame oil and gently stir to incorporate its aroma. Your delicious Dakbokkeumtang is now ready! If you prefer a thicker stew with less broth, you can reduce the water amount in step 1. If you like more sauce, keep the water quantity as is. Serve hot with a side of steamed rice. Enjoy!
