Spicy & Sweet Dakbokkeumtang with Plenty of Potatoes
How About for a Drinking Snack? Dakbokkeumtang!
I made Dakbokkeumtang, which is spicy yet sweet, with fluffy potatoes added.
Main Ingredients- Chicken for Dakbokkeumtang, 700g
- Potatoes, 3 large
- Onion, 1 medium
- Carrot, a small piece
- Scallions, 2 stalks
- Perilla leaves, 6-7 leaves
- Bay leaves, a few
Seasoning- Soju, ½ cup (for removing gamey smell)
- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2-3 Tbsp (adjust for spiciness)
- Minced garlic, 1.5 Tbsp
- Soy sauce, 2-3 Tbsp
- Oligodang (corn syrup), 2-3 Tbsp (for glaze and sweetness)
- Sugar, a pinch (to boost sweetness)
- Black pepper powder, a pinch
- Perilla oil, 1 Tbsp (for nutty aroma)
- Sesame seeds, a pinch (for garnish)
- Soju, ½ cup (for removing gamey smell)
- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2-3 Tbsp (adjust for spiciness)
- Minced garlic, 1.5 Tbsp
- Soy sauce, 2-3 Tbsp
- Oligodang (corn syrup), 2-3 Tbsp (for glaze and sweetness)
- Sugar, a pinch (to boost sweetness)
- Black pepper powder, a pinch
- Perilla oil, 1 Tbsp (for nutty aroma)
- Sesame seeds, a pinch (for garnish)
Cooking Instructions
Step 1
Prepare the chicken pieces cut for Dakbokkeumtang. Place them directly into a pot. Add enough water to barely cover the chicken. Pour in ½ cup of soju (or cooking wine like mirin or cheongju) and add a few bay leaves. Bring to a rolling boil over high heat and cook for 10 minutes to remove impurities and any gamey smell.
Step 2
Discard the water from the first boiling. Drain the chicken and return it to the pot. Add fresh water, just enough to mostly cover the chicken. Now, add all the seasoning ingredients: gochujang, gochugaru, minced garlic, soy sauce, oligodang, sugar, and black pepper powder. Stir well to combine.
Step 3
While the chicken simmers, prepare the vegetables. Cut the onion into large chunks. Slice the scallions diagonally or into larger pieces.
Step 4
Peel the potatoes. If they are large, cut them in half or into thirds. Cutting them into larger pieces helps them hold their shape as they cook. Rinse the cut potatoes in cold water for about 1 minute to remove excess starch.
Step 5
Prepare the carrot by cutting it into pieces similar in size to the potatoes. Wash the perilla leaves. If you have them, prepare them now; they add a wonderful aroma at the end.
Step 6
Bring the seasoned chicken to a rolling boil over high heat for about 10-15 minutes. Once the chicken is partially cooked, add the prepared potatoes to the pot and continue to cook.
Step 7
After simmering with the potatoes for another 5 minutes, add the roughly chopped onion and carrots. Stir gently and occasionally while cooking to prevent sticking and ensure the sauce coats everything evenly. Taste the sauce and adjust the seasoning if needed – add more seasoning if it’s too bland, or a little water if it’s too salty.
Step 8
Test the potatoes by piercing them with a fork; they should be tender. Once the potatoes are fully cooked, add the sliced perilla leaves and scallions. Simmer for an additional 3-4 minutes, allowing their flavors to meld into the stew. Your delicious Dakbokkeumtang is now ready!
Step 9
My family likes our Dakbokkeumtang with a good amount of sauce, because it’s incredibly delicious to stir-fry rice in the leftover sauce! After you finish the main dish, you can add rice, kimchi, and seaweed flakes to the remaining sauce and stir-fry it for an extra treat. Enjoy your meal!
