Perfectly Spiced Dakbokkeumtang (Korean Braised Chicken Stew)
Recreate Restaurant-Quality Dakbokkeumtang at Home with This Golden Recipe!
Discover the ultimate ‘golden recipe’ for Dakbokkeumtang, perfect for home cooks and busy individuals alike. This recipe promises a delicious, restaurant-style braised chicken stew in just a few simple steps. Unlock the secret to tender chicken and rich, savory flavors that will become your go-to for years to come. Full recipe details are in the comments!
Ingredients for Dakbokkeumtang- 800g chicken pieces (for braising)
- 1 onion
- 1 green onion (scallion)
- 1 carrot
- 4 potatoes
- 5 Korean chili peppers (Cheongyang peppers)
- 1 handful of oyster mushrooms (optional)
- 2 cups water
- 4 cups chicken broth (or water if unavailable)
- 4 tsp coarse gochugaru (Korean chili flakes)
- 4 tsp fine gochugaru (Korean chili flakes)
- 2 Tbsp soy sauce
- 2 Tbsp mirin (rice wine)
- 1 Tbsp oyster sauce
- 1 Tbsp minced garlic
- 1 Tbsp beef stock powder (or MSG)
- 1 tsp MSG (optional)
- 1 handful of tteokbokki rice cakes (optional)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the onion into 6 wedges. Chop the green onion into manageable pieces, about 2-3 inches long, suitable for simmering.
Step 2
Peel and cut the carrot into large chunks (about 1-inch thick). Similarly, wash and cut the potatoes into large pieces, roughly the same size as the carrots. Leaving the skins on adds nutrients and texture.
Step 3
Prepare the Korean chili peppers by removing the stems and chopping them into large pieces for a spicy kick. If using oyster mushrooms, trim the woody ends and tear or slice them into bite-sized pieces. Oyster mushrooms are optional but add great flavor.
Step 4
If you enjoy chewy rice cakes, have your tteokbokki rice cakes ready. Soaking them in water beforehand will make them softer. Prepare 800g of chicken, preferably chicken thighs and drumsticks cut into stew-sized pieces.
Step 5
To remove any gamey smell from the chicken, we’ll blanch it first. Bring 2 cups of water to a rolling boil in a pot over high heat. Once boiling, add all the chicken pieces at once.
Step 6
As soon as the water returns to a boil after adding the chicken, immediately remove the chicken and rinse it under cold running water. This quick blanching process effectively removes impurities and reduces the gamey odor, ensuring a cleaner taste.
Step 7
Now, let’s create the braising liquid. Add 2 cups of water and 4 cups of chicken broth to the pot. If you don’t have chicken broth, you can use an equal amount of water.
Step 8
Once the liquid starts boiling, add the prepared carrots, onions, and potatoes to the pot. These vegetables will contribute their sweetness and flavor to the stew.
Step 9
Let the vegetables simmer in the liquid for about 10 minutes. Skim off any foam that rises to the surface. (Optional: If you’re making Kimchi Dakbokkeumtang, you can add aged kimchi at this stage for a tangy twist.)
Step 10
It’s time for the flavor base! We’ll add the seasonings directly to the pot. Stir in 4 teaspoons of coarse gochugaru and 4 teaspoons of fine gochugaru for a rich, spicy flavor. (If using aged kimchi, you might want to reduce the amount of gochugaru slightly.)
Step 11
Add 2 tablespoons of soy sauce, 2 tablespoons of mirin (for sweetness and to tenderize the chicken), and 1 tablespoon of oyster sauce for umami depth.
Step 12
Incorporate 1 tablespoon of minced garlic and 1 tablespoon of beef stock powder (or your preferred umami enhancer).
Step 13
Add 1 teaspoon of MSG (optional, enhances overall flavor) if desired.
Step 14
Stir everything together and let it simmer over medium heat for about 10 more minutes. This allows the flavors to meld and create a delicious base broth.
Step 15
For exceptionally tender and moist chicken: after the initial 10 minutes of simmering, add only the chicken thighs first. Their higher fat content will render slowly, enriching the stew with delicious flavor.
Step 16
Now, add the chopped green onions and Korean chili peppers on top of the chicken and vegetables. These will add freshness and a pleasant heat to the dish.
Step 17
Simmer the Dakbokkeumtang over medium heat for another 8 minutes, allowing the flavors to penetrate the ingredients.
Step 18
If you’re using tteokbokki rice cakes and oyster mushrooms, add them now. The rice cakes will soften and absorb the savory sauce, while the mushrooms will add their unique texture and flavor.
Step 19
Finally, add the chicken breast pieces. Chicken breast can become dry if overcooked, so adding it near the end ensures it stays moist and tender – a key tip for this recipe! Cook for about 5 more minutes.
Step 20
Your delicious Dakbokkeumtang is almost ready! Let it simmer for a final 5 minutes over medium heat. This allows all the flavors to harmonize perfectly, resulting in a deeply flavorful and satisfying braised chicken stew. Serve hot with steamed rice!