Spicy and Savory Dakbokkeumtang (Braised Spicy Chicken)
Spicy Chicken Stew, Comfort Food, Korean Braised Chicken
This Dakbokkeumtang is made with a rich, slightly thick sauce that perfectly complements a bowl of rice. You won’t need any other side dishes; this stew alone will make your rice disappear! It’s a hearty and flavorful dish that the whole family will love.
Main Ingredients- 1 medium chicken (about 1kg), cut into pieces
- 1 medium potato
- 1/2 medium onion
- 1/2 medium carrot
- 1 stalk green onion
- 2 Korean chili peppers (cheongyang peppers)
- 2 red chili peppers
- Dried flat glass noodles, a handful (optional)
- Cooking oil, a little
- 3 cups water (approx. 600ml)
- Black pepper, a pinch
Spicy and Sweet Sauce- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp ketchup
- 1 Tbsp curry powder
- 1 Tbsp minced garlic
- 2 tsp minced ginger (or 1/2 tsp ginger powder)
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp mirin (rice wine)
- 3 Tbsp soy sauce
- 2 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp ketchup
- 1 Tbsp curry powder
- 1 Tbsp minced garlic
- 2 tsp minced ginger (or 1/2 tsp ginger powder)
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp mirin (rice wine)
Cooking Instructions
Step 1
First, prepare all the ingredients for your Dakbokkeumtang. Wash the chicken thoroughly and cut it into serving pieces. Prepare the vegetables by washing and chopping them into bite-sized pieces.
Step 2
Chop the potatoes, carrots, and onion into large chunks. If they are too small, they might break apart while cooking. Slice the green onion diagonally, and finely chop the Korean and red chili peppers for color and a touch of heat.
Step 3
In a large bowl, combine the soy sauce, gochujang, gochugaru, ketchup, curry powder, minced garlic, minced ginger, brown sugar, corn syrup, doenjang, and mirin. Whisk everything together until well combined and there are no lumps. This flavorful sauce is key to delicious Dakbokkeumtang!
Step 4
Soak the dried flat glass noodles in cold water for at least 20 minutes. Soaking them beforehand ensures they become chewy and absorb the delicious sauce wonderfully during cooking.
Step 5
Rinse the chicken pieces to remove any remaining blood. Then, blanch them in boiling water for 1-2 minutes to get rid of impurities and excess fat. Drain the chicken and rinse it under cold water. Pat it dry. Heat a little cooking oil in a pot over medium heat. Add the chicken pieces and sear them until they are lightly browned on all sides, about 3 minutes. This step adds a wonderful depth of flavor.
Step 6
Add the carrots and potatoes to the pot and sauté for another minute to coat them with the chicken fat. Pour in about 3 cups of water (enough to mostly cover the ingredients). Add all the prepared sauce mixture. Bring to a simmer, then cover the pot and cook over medium heat for 15-20 minutes, or until the chicken and vegetables are tender. Stir occasionally to prevent sticking.
Step 7
Once the chicken and potatoes are cooked and the sauce has reduced by about half, add the soaked flat glass noodles. Adding them at this stage prevents them from becoming too mushy.
Step 8
Now, add the sliced onion. The onions will release their natural sweetness and moisture, further enriching the sauce.
Step 9
Uncover the pot and continue to simmer for another 5 minutes, allowing the sauce to thicken to your desired consistency. Cook until it’s slightly reduced and glossy.
Step 10
Finally, add the diagonally sliced green onion and chili peppers. Sprinkle with a pinch of black pepper and stir gently a few times. Taste the sauce and adjust the seasoning with a little salt if needed. Your delicious Dakbokkeumtang is now ready! Serve hot with a side of steamed rice for a truly satisfying meal.
