Spicy and Delicious Dakbokkeumtang (Korean Braised Chicken)
Dakbokkeumtang Recipe: How to Make Dakbokkeumtang with a Savory and Spicy Broth
It’s the season when a spicy, soupy dish comes to mind. I made Dakbokkeumtang today because I was craving a spicy broth with Cheongyang peppers.
Main Ingredients- 1 whole chicken, cut for Dakbokkeumtang
Spicy Seasoning Mix- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Cheongyang peppers
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp sugar
- 1/2 Tbsp salt
- 1 Tbsp Guk-ganjang (Korean soup soy sauce)
- 2 Tbsp minced garlic
- 2 Tbsp chopped green onion
- 2 Cheongyang peppers
Cooking Instructions
Step 1
I got a fresh whole chicken cut for Dakbokkeumtang from the local mart for 8,900 won. It was affordable, delicious, and my family loves it, so there was no reason not to make spicy Dakbokkeumtang!
Step 2
The most crucial part of Dakbokkeumtang is preparing the chicken cleanly. Wash the chicken thoroughly two or three times, then parboil it for about 3 minutes. After parboiling, rinse the chicken under cold water to remove any impurities and prepare it for the flavorful sauce.
Step 3
While the chicken is parboiling, let’s prepare the vegetables. We’ll need chopped green onions, minced garlic, and Cheongyang peppers for that signature spicy kick.
Step 4
Making the Dakbokkeumtang sauce is simple! Combine 3 Tbsp of gochugaru, 1 Tbsp of gochujang, 1 Tbsp of sugar, 1/2 Tbsp of salt, and 1 Tbsp of guk-ganjang in a bowl. Add 2 Tbsp of chopped green onion and 2 Tbsp of minced garlic. Don’t forget that 1 Tbsp of sugar – it’s key for that irresistible umami flavor and overall deliciousness!
Step 5
Add the prepared chicken to the sauce and bring to a boil over high heat for about 5 minutes. The amazing spicy aroma will fill your entire house! Reduce the heat to medium and simmer for another 5 minutes, allowing the sauce to thicken and the flavors to meld. My third child, hearing the delicious smell, happily declared, ‘I’m going to eat two bowls of rice today!’ This dish always makes me think of a nice glass of soju with the spicy broth.
Step 6
Tasting a spoonful of the broth, it’s incredibly delicious! The chicken meat is tender and chewy. Since it was parboiled, there’s no unpleasant chicken smell, making it exceptionally tasty. Making Dakbokkeumtang isn’t difficult at all. Try making this tomorrow evening for a delightful meal!
