Dakbokkeumtang (Spicy Braised Chicken): The Secret to Deep, Savory Flavors
How to Make Delicious Dakbokkeumtang at Home
This Dakbokkeumtang recipe follows the ‘Golden Recipe’ from Saengsaengjeongbotong, allowing you to create a deeply flavorful and rich dish at home, rivaling that of professional restaurants. Its sweet and spicy taste is a crowd-pleaser that will make your family mealtime a delight.
Main Ingredients- 1 whole chicken (approx. 1kg / 2.2 lbs)
- 1 medium onion
- 2 medium sweet potatoes
- 1 large green onion (scallion)
- 2 cheongyang peppers (optional)
Golden Sauce Mixture- 2 Tbsp Gochugaru (Korean chili powder)
- 11 Tbsp Soy Sauce
- 6 Tbsp Corn Syrup (or Oligosaccharide) (reduce to 4 Tbsp if you prefer less sweetness)
- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju (Korean rice wine)
- Pinch of Black Pepper
- 2 Tbsp Gochugaru (Korean chili powder)
- 11 Tbsp Soy Sauce
- 6 Tbsp Corn Syrup (or Oligosaccharide) (reduce to 4 Tbsp if you prefer less sweetness)
- 4 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Cheongju (Korean rice wine)
- Pinch of Black Pepper
Cooking Instructions
Step 1
To remove impurities from the chicken and eliminate any gamey smell, blanch it in boiling water for about 5 minutes. After blanching, transfer the chicken to cold water and rinse it thoroughly. This step ensures a cleaner, clearer broth for your Dakbokkeumtang.
Step 2
Prepare the key ingredient: the sauce mixture. In a bowl, combine 2 Tbsp Gochugaru, 11 Tbsp Soy Sauce, 6 Tbsp Corn Syrup (adjust to 4 Tbsp if you prefer less sweetness), 4 Tbsp Gochujang, 1 Tbsp Minced Garlic, 1 Tbsp Cheongju, and a pinch of Black Pepper. If you enjoy a spicier kick, you can add 2 finely chopped cheongyang peppers (seeds removed) at this stage. Whisk all the ingredients together until well combined.
Step 3
In a wide pot or Dutch oven, add the prepared chicken and the flavorful sauce mixture. Pour in 600ml (about 2.5 cups) of water. Bring the mixture to a boil over high heat and let it simmer vigorously for about 15 minutes. (Note: The Saengsaengjeongbotong recipe sometimes uses a pressure cooker to shorten cooking time. If using a regular pot, keep this cooking time in mind but adjust as needed to ensure the chicken is fully cooked.)
Step 4
Once the chicken is partially cooked, reduce the heat to medium. Add the onion and sweet potatoes (or regular potatoes), cut into bite-sized cubes, and the green onion, cut into large pieces. Continue to simmer for another 15 minutes, or until the sweet potatoes and vegetables are tender and the sauce has nicely coated the chicken and vegetables. Spooning some of the sauce over the ingredients occasionally will enhance the flavor. Your delicious Dakbokkeumtang is now ready!
