Spicy and Delicious Braised Chicken Stew (Dakbokkeumtang)
How to Make a Flavorful Braised Chicken Stew at Home: Dakbokkeumtang Recipe
Chicken dishes are always a hit, so I often make Dakbokkeumtang (also known as Dakdoritang) for dinner. This hearty and flavorful stew is perfect for a comforting meal.
Main Ingredients- 1.2kg chicken (e.g., native chicken or stewing hen)
- 1 onion (approx. 145g)
- 4 potatoes (approx. 196g, after peeling and trimming)
- 1/2 stalk green onion (approx. 40g)
- 1 chili pepper (approx. 7g, adjust for spice preference)
- 700ml water
- A pinch of sesame seeds (for garnish)
Braising Sauce- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes, use 2 Tbsp for extra spice)
- 90-100ml soy sauce (adjust to taste)
- 2 Tbsp sugar (adjust sweetness)
- 1.3 Tbsp minced garlic
- A pinch of black pepper
For Blanching Chicken- 1.3L water
- 30ml soju (rice wine, for removing odor)
- 1 Tbsp gochujang (Korean chili paste)
- 1.5 Tbsp gochugaru (Korean chili flakes, use 2 Tbsp for extra spice)
- 90-100ml soy sauce (adjust to taste)
- 2 Tbsp sugar (adjust sweetness)
- 1.3 Tbsp minced garlic
- A pinch of black pepper
For Blanching Chicken- 1.3L water
- 30ml soju (rice wine, for removing odor)
Cooking Instructions
Step 1
Prepare the chicken for your Dakbokkeumtang. Remove any internal organs, excess fat from the tail area, and scrape off any dark membrane from the inside of the skin. Rinse the chicken thoroughly under running water 3-4 times, rubbing gently. Drain well in a colander. This step is crucial for reducing any gamey smell.
Step 2
In a pot, combine 1.3 liters of water and 30ml of soju. Bring to a boil over high heat. The soju helps to eliminate any unpleasant odors from the chicken.
Step 3
Once the water is at a rolling boil, add the prepared chicken. Stir gently to prevent the pieces from sticking together.
Step 4
After adding the chicken, bring the water back to a boil. Then, reduce the heat slightly from high to medium and blanch the chicken for about 3 minutes. Blanching removes impurities and further reduces odor, resulting in a cleaner broth.
Step 5
Pour the blanched chicken into a colander and rinse each piece thoroughly under cold running water. This ensures all remaining foam and impurities are washed away.
Step 6
Now, let’s make the delicious braising sauce. In a bowl, combine 1 Tbsp gochujang, 1.5 Tbsp gochugaru, 90-100ml soy sauce, 2 Tbsp sugar, 1.3 Tbsp minced garlic, and a pinch of black pepper. Mix well until all the ingredients are evenly incorporated. For the soy sauce, start with 90ml if you prefer less salt, or 100ml for a standard savory taste, and adjust later as needed.
Step 7
It’s time to start the main cooking! Place the blanched and rinsed chicken into the pot. Pour all the prepared braising sauce over the chicken. Add 700ml of water and mix everything together to coat the chicken evenly with the sauce. Bring the mixture to a boil over high heat.
Step 8
Once the stew begins to bubble vigorously, slightly lift the lid of the pot and reduce the heat to medium. Simmer for about 15 minutes. Cooking with the lid slightly ajar helps prevent the broth from becoming too cloudy. Tip: Potatoes can break down and make the broth murky if added too early. It’s best to add them with other vegetables after this initial 15-minute simmering period.
Step 9
Let’s prepare the vegetables. Cut the onion into bite-sized pieces (about 2-3cm chunks). Peel, wash, and cut the potatoes into halves or quarters, depending on their size, so they cook evenly. Slice the green onion into 1cm pieces on an angle. Finely chop the chili pepper, removing the seeds if you prefer less heat. (You can adjust the amount of chili pepper or omit it if you don’t like spicy food.)
Step 10
After 15 minutes, when the chicken is partially cooked, add the prepared potatoes, onion, green onion, and chili pepper to the pot. Stir gently to combine everything with the sauce.
Step 11
Cover the pot again and continue to simmer over medium-low heat for about 20 minutes. This allows the potatoes to become tender and the flavors to meld beautifully into the chicken and vegetables. Tip: The cooking time for the potatoes may vary depending on their size and thickness, so check them periodically.
Step 12
After 20 minutes, test the potatoes by piercing them with a chopstick or fork. If they are soft and easily pierced, the dish is ready.
Step 13
Finally, taste the stew. If it’s not salty enough, add a little more soy sauce. Alternatively, you can remove the lid and simmer over medium heat for a few more minutes to reduce the broth and concentrate the flavor.
Step 14
To finish, sprinkle a generous amount of sesame seeds over the top. Your delicious and hearty Braised Chicken Stew (Dakbokkeumtang) is complete! Enjoy it with a side of hot rice.
