Baek Jong-won’s Style Dakbokkeumtang (Spicy Braised Chicken)
Restaurant-Quality Dakbokkeumtang at Home!
This recipe for Dakbokkeumtang, inspired by Baek Jong-won, brings the delicious flavors of a restaurant right into your kitchen. Unlike traditional versions, it skips gochujang (red chili paste) for a cleaner, spicier taste that isn’t thick or heavy. Enjoy the perfect balance of tender chicken, hearty vegetables, and a savory, spicy broth.
Main Ingredients- 1 whole chicken (approx. 800g), cut into pieces and cleaned
- 3 cups water (approx. 600ml)
- 1 stalk large green onion (scallion), cut into large pieces
- 3 Korean green chilies (Cheongyang chili), diagonally sliced (for spiciness)
- 2 red chilies, diagonally sliced (for color and sweetness)
- 1/3 carrot, thinly sliced into ginkgo leaf shapes
- 1 onion, cut into 4 large wedges
- 3 potatoes, cut into 4 large wedges
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the cut chicken pieces thoroughly under cold water to remove any bone fragments or impurities. In a pot, bring plenty of water to a boil. Add the chicken and blanch for 2-3 minutes to remove excess fat and any gamey smell. Adding a splash of cooking wine (like mirin) during blanching can help further reduce any odor. After blanching, drain the chicken and rinse it under cold water, then set aside in a colander to drain.
Step 2
Peel the onion and cut it into 4 large wedges. Peel the potatoes and cut them into 4 large wedges as well. It’s important to cut the vegetables into substantial pieces so they don’t disintegrate during cooking.
Step 3
Cut the green onion into large pieces, about 3-4cm long, focusing on the white parts. Peel the carrot and slice it thinly into shapes resembling ginkgo leaves; this helps ensure it cooks evenly with the other ingredients.
Step 4
Remove the stems from the red and green chilies, then slice them diagonally into about 2cm lengths. If you prefer a spicier dish, you can increase the amount of Korean green chilies or leave the seeds in. (Tip: For a milder version or for children, consider using regular green bell peppers instead of or in addition to Cheongyang chilies).
Step 5
In a deep, wide pot or Dutch oven, combine the blanched chicken, 3 cups of water, the cut potatoes, and onions. Add the brown sugar. Bring to a boil over high heat with the lid off. The water level should be enough to cover about half of the chicken pieces; this helps create a flavorful, concentrated broth. Onions also play a key role in tenderizing the chicken and absorbing its flavors.
Step 6
Once the broth starts boiling and the chicken turns white, and the potatoes are about halfway cooked (easily pierced with a fork but still firm), add the sliced carrots. Carrots cook relatively quickly, so adding them at this stage prevents them from becoming mushy.
Step 7
When the chicken and vegetables are partially cooked, stir in the coarse gochugaru (red chili flakes) and the fine gochugaru. Mix well to distribute the chili evenly throughout the broth. The broth will begin to thicken as the chili flakes hydrate.
Step 8
As the broth reduces slightly, add the soy sauce, minced garlic, corn syrup, and a pinch of black pepper. Stir everything together well and continue to simmer. (Tip: If you prefer a soupier Dakbokkeumtang, you can add a little more water at this stage or adjust the timing of when you add the seasonings.)
Step 9
Finally, add the chopped green onions and sliced chilies (red and green). Gently stir to combine and let it simmer for just another 1-2 minutes, or until the vegetables are tender-crisp. Be careful not to overcook, as this can make the vegetables too soft.
Step 10
Your restaurant-style Baek Jong-won Dakbokkeumtang is ready! This version, without gochujang, offers a clean, spicy flavor that’s incredibly appetizing and perfect for pairing with rice. For an extra kick, consider adding more Cheongyang chilies. Enjoy this delicious home-cooked meal!
