Baek Jong-won’s Spicy Braised Chicken (Dakbokkeumtang)
How to Make Deliciously Spicy Baek Jong-won’s Dakbokkeumtang at Home
Craving something spicy and hearty? Dakbokkeumtang is the perfect choice! This recipe, inspired by Baek Jong-won’s popular version, is scaled down for home cooking and delivers a wonderfully rich, spicy flavor. Enjoy tender chicken and flavorful vegetables in a savory broth.
Main Ingredients
- Chicken (for braising) 500g
- 1 stalk Green Onion
- 1 Green Chili Pepper
- 1 Red Chili Pepper
- 100g King Oyster Mushrooms
- 1/4 Carrot
- 1/2 Onion
- 2 Potatoes
- 1/4 Zucchini
Seasoning Ingredients
- 270ml Water
- 2-3 Tbsp Coarse Gochugaru (Korean chili flakes)
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- 270ml Water
- 2-3 Tbsp Coarse Gochugaru (Korean chili flakes)
- 1 Tbsp Fine Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 3 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- Pinch of Black Pepper
- Pinch of Sesame Seeds
Cooking Instructions
Step 1
Thoroughly rinse the chicken pieces under running water to remove any residual internal organs or impurities. Gently press the chicken to ensure it’s clean.
Step 2
In a pot, bring enough water to fully submerge the chicken to a rolling boil over high heat. Once boiling, add the prepared chicken and blanch for about 30 seconds. This step helps to remove any remaining impurities.
Step 3
After blanching, immediately drain the chicken and rinse it under cold running water 2-3 times. Rinsing with cold water helps remove surface oils and congealed blood, resulting in a cleaner taste. Drain well on a colander.
Step 4
Prepare the vegetables for the dish. Cut the king oyster mushrooms into bite-sized pieces. Dice the potatoes and onions into roughly the same size as the chicken pieces; avoid cutting them too small so they don’t become mushy when cooked.
Step 5
Slice the carrot and zucchini into moderate thickness. Avoid making them too thick, as this will increase cooking time.
Step 6
Cut the green onion into larger chunks for flavor. Slice the green and red chili peppers diagonally. You can add more green chilies if you prefer a spicier dish.
Step 7
Now, let’s start the braising process. In a pot or deep pan, add 270ml of water and the cleaned chicken. Turn the heat to medium-high. This initial cooking will help remove any remaining gamey smell from the chicken.
Step 8
Once the water begins to boil vigorously, the chicken will start to cook. At this point, add the diced potatoes, onion, and sugar. The sugar not only adds sweetness but also helps prevent the sauce from burning and enhances the overall flavor.
Step 9
Cover the pot and simmer over medium heat until the potatoes are about halfway cooked and tender. Then, add the carrots, zucchini, and king oyster mushrooms. This ensures the vegetables retain a pleasant texture.
Step 10
As the sauce thickens to a desirable consistency, it’s time to add the gochugaru for that signature spicy flavor and color. Add both the coarse and fine gochugaru and stir well to combine. Reduce the heat to medium-low to prevent burning.
Step 11
Once the chili flakes are well incorporated, add the soy sauce and minced garlic. Finally, add the green onion, green chili peppers, and red chili peppers, and stir everything together gently one more time.
Step 12
When all the ingredients are cooked through and the dish is fragrant, it’s ready! Ladle the delicious Dakbokkeumtang generously into a serving bowl. Sprinkle with sesame seeds for a final touch of flavor and aroma. Enjoy this hearty and satisfying Baek Jong-won style Dakbokkeumtang with a side of warm rice!
