Baek Jong-won’s Golden Recipe Dakbokkeumtang (Spicy Braised Chicken)
Spicy and Sweet! Baek Jong-won’s Delicious Dakbokkeumtang Golden Recipe
I followed Baek Jong-won’s famous recipe exactly to make this Dakbokkeumtang at home. Experience the perfect harmony of spicy and sweet sauce, tender chicken, and crisp vegetables!
Main Ingredients- 800g chicken cut for braising
- 2 potatoes
- 1 onion
- 1 king oyster mushroom
- 1/2 carrot
- A bit of green onion (about 1/2 stalk)
- 3-4 cups water (approx. 600-800ml)
- Soaked glass noodles (optional)
Seasoning Ingredients- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 cup soy sauce (approx. 200ml, adjust to taste)
- 1/2 cup gochugaru (Korean chili flakes, approx. 50g, adjust spiciness)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 cup soy sauce (approx. 200ml, adjust to taste)
- 1/2 cup gochugaru (Korean chili flakes, approx. 50g, adjust spiciness)
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the recipe. Fresh ingredients are the key to a delicious Dakbokkeumtang. 🙂
Step 2
While Baek Jong-won’s original recipe doesn’t include glass noodles, if you enjoy them, soak them in cold water beforehand. They add a delightful chewy texture.
Step 3
With the ingredients ready, let’s start making Baek Jong-won’s Dakbokkeumtang! Cut all the prepared vegetables into bite-sized pieces. Chop the potatoes and carrots into larger chunks, and slice the onion and king oyster mushrooms thickly to maintain their texture.
Step 4
After cutting all the vegetables, rinse the chicken thoroughly under running water. Place the clean chicken in a pot and add just enough water to cover the chicken. Baek Jong-won used about 3 cups (600ml) of water, but I added a bit more to ensure everything cooks well. Adjust the water level as needed for your ingredients.
Step 5
Add 3 tablespoons of sugar to the pot with the chicken and water. You might worry it’ll be too sweet, but adding sugar first helps the sauce penetrate the chicken better and creates a subtle sweetness, which is actually quite good.
Step 6
As the water begins to boil, impurities or foam will rise from the chicken. Use a spoon to gently skim off this scum. This is the secret to a clear broth.
Step 7
Now, add the firmer vegetables like potatoes and carrots, along with the onion for sweetness. These vegetables will cook down and add a delicious sweetness to the broth. Bring to a rolling boil over high heat.
Step 8
Once the broth starts boiling vigorously, add 1 tablespoon of minced garlic for extra flavor. The pungent aroma of garlic will elevate the taste of the Dakbokkeumtang.
Step 9
Next, add a little less than 1 cup of soy sauce (approx. 200ml). The amount of soy sauce can be adjusted based on the saltiness of your brand and your personal preference. It’s best to start with the recommended amount, taste, and add more if needed. I found it slightly salty for my taste, so I think 1/2 cup (approx. 100ml) might be sufficient for some.
Step 10
After adding the soy sauce, add the king oyster mushrooms. They help balance the saltiness and add a savory depth. The chewy texture of the mushrooms also complements the Dakbokkeumtang wonderfully.
Step 11
Finally, add about 1/2 cup of gochugaru (Korean chili flakes, approx. 50g). I knew my gochugaru was quite spicy, so I thought I might use a little less. Adjusting the amount based on the spiciness of your chili flakes will help you create a delicious Dakbokkeumtang that everyone can enjoy.
Step 12
With all the seasoning ingredients added, cover the pot and let it simmer over medium-low heat until the ingredients are tender and the sauce has reduced to a rich consistency. Basting occasionally with the sauce from the pot will enhance the flavor.
Step 13
In the final step, generously add the chopped green onions. The fragrant aroma of the green onions will complete the flavor profile of the Dakbokkeumtang. Baek Jong-won also added a pinch of black pepper, but I skipped it. If you prefer it spicier, adding some chopped Cheongyang chili peppers is a great option!
Step 14
Finally, add the pre-soaked glass noodles and cook for a few more minutes until they are tender. Your delicious Baek Jong-won’s Dakbokkeumtang Golden Recipe is now complete!
Step 15
Honestly, the cooking time for this recipe was quite short, making it very convenient. If you adjust the amounts of soy sauce and gochugaru slightly to suit your taste, you’ll have an incredibly delicious Dakbokkeumtang right in your own kitchen. You should definitely try making it!
