Nostalgic Mom’s Dakbokkeumtang (Braised Spicy Chicken) – Extra Tender with Boneless Thigh Meat!
The Authentic Taste of Mom’s Recipe! Delicious Boneless Dakbokkeumtang (Spicy Braised Chicken) Golden Recipe
This recipe is a cherished memory of the warm Dakbokkeumtang my mom used to make. Using boneless chicken thigh or shank meat makes it exceptionally tender and easy to eat, and the rich, deep sauce is a perfect match for rice. I’m sharing my mom’s secret for making this delicious dish that anyone can easily follow!
Main Ingredients- 1 serving of boneless chicken thigh or shank meat (approx. 600-800g)
- 1 medium onion
- 1 medium carrot
- 4 medium potatoes
- Glass noodles (optional, to taste)
Sauce Ingredients- 10 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp sugar (can substitute with corn syrup or oligosaccharide)
- 2 cups water (approx. 400ml)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes – consider 1 Tbsp fine + 1 Tbsp coarse, or adjust to your spice preference)
- A pinch of black pepper
- 10 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 2 Tbsp sugar (can substitute with corn syrup or oligosaccharide)
- 2 cups water (approx. 400ml)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes – consider 1 Tbsp fine + 1 Tbsp coarse, or adjust to your spice preference)
- A pinch of black pepper
Cooking Instructions
Step 1
Peel the potatoes and cut them into large bite-sized cubes. Rinse the cut potatoes in cold water to remove excess starch. (I really love potatoes, so I prepared a generous amount!)
Step 2
Rinse the chicken meat thoroughly under running water. (Using boneless chicken thigh or shank meat for this recipe makes it extra tender and convenient to enjoy.)
Step 3
Cut half of the onion into large chunks. Also, cut the carrot into bite-sized pieces. These vegetables will add sweetness as they cook.
Step 4
Place the remaining half of the onion into a blender with 1 cup of water (approx. 200ml) and blend until smooth. Blending the onion will make the sauce smoother and richer.
Step 5
In a bowl, combine the blended onion water with all the measured sauce ingredients and mix well to create the sauce. You can adjust the amount of gochugaru for your desired spice level. Using corn syrup or oligosaccharide instead of sugar will add a nice sheen and sweetness. (I mixed both fine and coarse gochugaru.)
Step 6
Place the cleaned chicken in a pot. Add the cut potatoes, carrots, and onions on top. Pour the prepared sauce evenly over everything. Bring to a boil over high heat.
Step 7
Once the sauce comes to a rolling boil, reduce the heat to medium, cover the pot with a lid, and simmer for about 20-30 minutes, or until all ingredients are tender and cooked through. (If using bone-in chicken, you may need to simmer for a bit longer.) When the chicken and vegetables are tender and the sauce has thickened slightly, your delicious Dakbokkeumtang is ready! You can also add glass noodles during the last few minutes of cooking.
