Tangy Radish Kimchi Dakbokkeumtang (Spicy Braised Chicken with Kimchi)
A Unique Summer Delicacy: How to Make Spicy Braised Chicken with Tangy Radish Kimchi
Looking for a nourishing and exciting dish this summer, beyond the usual samgyetang? Discover ‘Tangy Radish Kimchi Dakbokkeumtang’, a delightful fusion of tender braised chicken and flavorful, fermented radish kimchi! This hearty dish, made with a whole chicken, offers a deeply satisfying taste profile where the kimchi’s zesty tanginess and the spicy sauce create an irresistible savory experience. It’s perfect for a comforting meal or for impressing guests. Let’s dive into this unique and delicious recipe!
Main Ingredients- About 15 ripe Kkakdugi (cubed radish kimchi) or ~2 cups
- 1 whole chicken (cut into serving pieces for braising)
- 2 Korean green chilies (Cheongyang peppers)
- 1 large green onion (scallion)
- 1 potato (optional)
Seasoning Sauce- 4 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- Pinch of black pepper
- 4 Tbsp Soy sauce
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced garlic
- 1 Tbsp Sugar
- Pinch of black pepper
Cooking Instructions
Step 1
Start by preparing your ripe radish kimchi (kkakdugi). The amount can be adjusted to your preference, but for a rich flavor, using as much kimchi as chicken is recommended. Kimchi that is not overly fermented, retaining some crispness, will provide a better texture and taste balance.
Step 2
While store-bought chicken pieces for dakbokkeumtang are convenient, they sometimes have residual internal organs. Rinse the chicken thoroughly under running water, paying close attention to cleaning out any remaining organs inside. This step is crucial for eliminating any gamey odors and ensuring a clean flavor.
Step 3
After cleaning the chicken, soak it in water mixed with 3 tablespoons of vinegar for about 5 minutes. This process helps to remove impurities and sanitize the chicken, contributing to a fresher taste.
Step 4
Rinse the chicken well under cold running water after the vinegar soak to remove any lingering vinegar residue, and then drain it.
Step 5
Now, let’s make the delicious seasoning sauce. In a bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of gochugaru, 1 tablespoon of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and a pinch of black pepper. Whisk everything together until well blended.
Step 6
Place the prepared chicken pieces in a pot and add enough water to cover them. Bring the water to a boil over high heat.
Step 7
Once the water is boiling, discard the water and rinse the chicken again under cold water. This blanching step removes any remaining impurities and blood from the surface of the chicken, resulting in a clearer broth and a less gamey taste.
Step 8
With these two preparation steps, the chicken is now ready for braising. It’s only partially cooked on the outside, and now it’s time to infuse it with flavor. Doesn’t it look appetizing already?
Step 9
Arrange the blanched chicken pieces at the bottom of the pot. Then, generously layer the prepared radish kimchi over the chicken. Placing the kimchi underneath the chicken allows it to absorb the delicious chicken broth, enhancing its flavor even further.
Step 10
Pour the prepared seasoning sauce evenly over the chicken and kimchi. Make sure to coat everything generously so the flavors can meld beautifully.
Step 11
Add just enough water to almost cover the chicken and kimchi. Bring to a simmer and cook over medium-low heat for about 30-40 minutes, or until the chicken is tender and cooked through. Covering the pot will help the flavors to develop and meld together.
Step 12
When the chicken is about 70% cooked, add 1 large potato, cut into chunky pieces. While optional, potatoes add a hearty texture and help thicken the sauce. Adding them later prevents them from becoming mushy. Cook until the potatoes are tender, then turn off the heat.
Step 13
Once the radish kimchi is tender and the chicken is moist and cooked, add 2 sliced Korean green chilies and 1 sliced green onion. Simmer for another 1-2 minutes to infuse the fresh aromas before turning off the heat. Feel free to add more chilies if you prefer a spicier kick.
Step 14
Voila! Your Tangy Radish Kimchi Dakbokkeumtang is ready. You’ll be amazed by how incredibly deep and satisfying the flavors are – a perfect balance of tangy kimchi, spicy sauce, and savory chicken. This summer, why not try this unique twist on dakbokkeumtang instead of the traditional samgyetang for a delicious and healthy celebration?
