Kim Soo-mi’s Spicy and Flavorful Dakbokkeumtang (Braised Spicy Chicken)
Kim Soo-mi’s Special Dakbokkeumtang Recipe – A Must-Try!
Today, I’m sharing a recipe for Dakbokkeumtang that’s rich in flavor and packed with hearty ingredients, perfect for a satisfying meal. This dish, featuring spicy and sweet sauce that deeply infuses the chicken and vegetables, is loved by everyone, young and old. Based on tante’s wonderful recipe, I’ll provide detailed tips to help you adjust ingredient quantities to your liking!
Main Ingredients- Chicken for Dakbokkeumtang 1.5kg (1kg)
- 2 medium potatoes
- 1/2 carrot
- 1 onion
- 1 green chili pepper
- 1 red chili pepper
- 2 stalks of green onion
- 5 red dates (optional)
- 6 cloves whole garlic
- 5 slices of ginger, thinly sliced
- Pinch of black pepper (about 7 shakes)
- 1 teaspoon sugar
- 1 tablespoon sesame oil
- A pinch of sesame seeds
- Water (for consistency adjustment) as needed
Golden Sauce- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 cup soy sauce (using a makgeolli bowl, approx. 4.5 Tbsp)
- 1 cup gochugaru (using a paper cup, approx. 4 Tbsp)
- 1 handful minced garlic (approx. 3 Tbsp)
- 1 Tbsp maesilcheong (green plum syrup)
- A little minced ginger (or 1 tsp ginger powder)
- 3 teaspoons sugar
- 500ml water (approx. 4 cups)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 cup soy sauce (using a makgeolli bowl, approx. 4.5 Tbsp)
- 1 cup gochugaru (using a paper cup, approx. 4 Tbsp)
- 1 handful minced garlic (approx. 3 Tbsp)
- 1 Tbsp maesilcheong (green plum syrup)
- A little minced ginger (or 1 tsp ginger powder)
- 3 teaspoons sugar
- 500ml water (approx. 4 cups)
Cooking Instructions
Step 1
Let’s start with preparing the fresh vegetables for a delicious Dakbokkeumtang! Peel and cut 2 medium potatoes into 4 pieces each. Round off the sharp edges of the cut pieces to ensure even sauce distribution and prevent them from breaking apart. Soak the prepared potatoes in cold water for about 10 minutes to remove excess starch, then drain them thoroughly in a colander. (Cutting the potatoes to a similar size ensures they cook evenly!)
Step 2
Slice the 1/2 carrot and 2 stalks of green onion diagonally into large pieces. Cut the onion into large chunks. Halve the red and green chili peppers; you can remove the seeds or leave them in. Wash 5 red dates and set aside; if you don’t have them, it’s okay to skip this. (If you don’t have whole garlic, you can slightly increase the minced garlic or omit it.)
Step 3
Now, let’s make the golden sauce that will bring out the delicious flavor of the Dakbokkeumtang! In a bowl, combine 1.5 Tbsp gochugaru, 1 cup soy sauce (about 4.5 Tbsp), 1 cup gochugaru (about 4 Tbsp), 1 handful minced garlic (about 3 Tbsp), 1 Tbsp maesilcheong, a little minced ginger (or 1 tsp ginger powder), 3 tsp sugar, and 500ml water (about 4 cups). Mix well until there are no lumps. (It’s important to adjust the amount of soy sauce and gochugaru according to your personal taste! tante added 500ml water to the sauce and more water while cooking, but I decided to add all the water at once to simplify the process.)
Step 4
Rinse the chicken for Dakbokkeumtang under running water. Trim off any excess skin and fat from the chicken. Place the chicken in enough water to cover it, add 1 Tbsp of vinegar, and let it soak for about 5 minutes to remove any unwanted odors. Then, drain the chicken thoroughly in a colander.
Step 5
It’s time to parboil the chicken. Bring a pot of water to a boil, add the prepared chicken, and blanch it for about 5-6 minutes. This step helps remove impurities and any gamey smell, resulting in a cleaner-tasting Dakbokkeumtang. After blanching, rinse the chicken under cold running water and drain well.
Step 6
In a pot, combine the blanched chicken, the prepared sauce, carrot pieces, red dates, red chili pepper, and green chili pepper. Bring the mixture to a boil over high heat. Once boiling, add the sliced ginger. Taste the broth and if it’s too bland, add a little more soy sauce. Sprinkle about 7 shakes of black pepper, add 1 tsp sugar, and simmer for about 20 minutes over high heat. Then, reduce the heat to medium and continue to cook until the ingredients are tender.
Step 7
After simmering on medium heat for about 15 more minutes, add the potatoes, onion, and whole garlic that were prepared earlier. The potatoes will become wonderfully tender as they cook with the sauce, adding a delicious depth of flavor.
Step 8
Finally, add the large pieces of green onion. The refreshing aroma of the green onions will infuse into the Dakbokkeumtang broth, creating an even richer taste. Continue to simmer for another 5-7 minutes until all ingredients are tender.
Step 9
Check if the potatoes are soft and fluffy. To finish, drizzle in 1 Tbsp of sesame oil and sprinkle a pinch of sesame seeds for a glossy sheen and nutty aroma. Your delicious Kim Soo-mi’s Dakbokkeumtang is ready! Serve it hot over a bowl of steamed rice.
