Ryu Soo-young’s “Ten Thousand Won” Braised Chicken Stew (Dakbokkeumtang)
Affordable & Delicious! Ryu Soo-young’s “Ten Thousand Won” Dakbokkeumtang
In an era of soaring prices where even 10,000 won buys little at the market, I tried following “Eo-nam-seon-saeng” Ryu Soo-young’s “Ten Thousand Won” Dakbokkeumtang recipe. This stew offers a rich, deep flavor profile with tender chicken and crisp vegetables, making it an irresistible dish!
Main Ingredients- 1 whole chicken (approx. 1kg)
- 2 potatoes
- 1 onion
- 1 stalk green onion
- 4 Korean chili peppers (Cheongyang peppers)
- 3 pinches of salt
- 1L water
Seasoning- 8 Tbsp soy sauce (jin ganjang)
- 4 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 heaped Tbsp ssamjang (fermented soybean paste)
- 8 Tbsp soy sauce (jin ganjang)
- 4 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp sugar
- 1 Tbsp minced garlic
- 1 heaped Tbsp ssamjang (fermented soybean paste)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the green onion, Korean chili peppers, and red chili peppers diagonally. Cut the onion into large pieces. Peel the potatoes and cut them into thick, bite-sized chunks (about 2-3 cm). Cutting the ingredients into substantial pieces ensures they maintain a nice shape and texture when cooked.
Step 2
Rinse the chicken under cold running water and let it soak for about 10 minutes to remove any blood. Then, rinse it thoroughly. Soaking the chicken helps to reduce its characteristic gamey smell, resulting in a cleaner flavor.
Step 3
After rinsing, carefully clean the chicken to remove any attached internal organs or bone fragments. It’s best to leave the chicken fat on. The rendered fat will contribute to a richer and more profound flavor in the stew.
Step 4
Now, it’s time to brown the chicken. Heat a pan over medium-high heat. Place the chicken pieces onto the hot pan, skin-side down, one by one. Ensure the pan is sufficiently heated to prevent the chicken from sticking.
Step 5
Once the chicken skin is nicely seared, sprinkle 3 pinches of salt evenly over each piece. Then, cook for about 3 minutes per side, flipping to get a nice golden-brown color. Browning the exterior helps to seal in the juices and adds a delicious roasted flavor and aroma.
Step 6
With the chicken browned, add the aromatics. Add 1 Tbsp of minced garlic to the pan and sauté with the chicken to release its fragrance. The garlic aroma will meld with the chicken, enhancing the overall flavor profile.
Step 7
Next, add the sliced green onion and sauté briefly. The sweetness and aroma of the green onion will complement the chicken beautifully.
Step 8
If the chicken doesn’t seem to have rendered enough fat, add about two drizzles of cooking oil. While chicken fat is ideal, a little extra oil can help ensure the ingredients sauté well and prevent the sauce from burning.
Step 9
Now for the key to the seasoning. Reduce the heat to low. Add 4 Tbsp of red pepper flakes (gochugaru) and stir-fry them with the chicken fat to create chili oil. This step is crucial for developing the signature spicy and deep flavor of Dakbokkeumtang.
Step 10
Add 8 Tbsp of soy sauce (jin ganjang). Let it simmer in the pan, almost caramelizing slightly at the bottom. This process enhances the umami and depth of the sauce. Cook for 1-2 minutes, being careful not to burn it.
Step 11
Add 3 Tbsp of sugar and stir-fry. The combination of soy sauce and sugar creates a perfect sweet and savory balance. Ensure the ingredients are well combined.
Step 12
Pour in 1L of water, enough to mostly cover the chicken. This amount ensures the chicken cooks through and the sauce reduces to a desirable consistency.
Step 13
Add 1 heaped Tbsp of ssamjang and stir well to dissolve it into the sauce. Ssamjang adds a rich, savory depth that complements the Dakbokkeumtang. Make sure it’s fully incorporated without lumps.
Step 14
Once all ingredients and seasonings are mixed, bring the stew to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 10 minutes. This allows the chicken to become tender and the sauce to thicken slightly.
Step 15
Add the chunky potatoes, onion, and Korean chili peppers to the pot. Continue to simmer for another 15 minutes, or until the potatoes and onions are tender and have absorbed the sauce. Stir occasionally to prevent the ingredients from sticking to the bottom of the pan.
Step 16
When the sauce has thickened to your liking and all ingredients are well-cooked, add the sliced red chili peppers for a final touch and stir. If you desire more heat, you can add the remaining Korean chili peppers. Enjoy your hearty and delicious Dakbokkeumtang!
