Spicy and Flavorful Dakbokkeumtang (Korean Braised Chicken)
How to Make Delicious Dakbokkeumtang with a Rich, Spicy Broth ~
Let me share with you how to make a deeply flavorful Dakbokkeumtang with plenty of broth. This hearty and spicy braised chicken dish is a guaranteed crowd-pleaser!
Main Ingredients for Dakbokkeumtang- 900g chicken, cut into pieces
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes, regular)
- 1.5 Tbsp gochugaru (Korean chili flakes, spicy, adjust to taste)
- 1 Tbsp Dasida (MSG-based seasoning powder, optional)
- 0.5 Tbsp ground black pepper
- 3 Tbsp sugar
- 6 Tbsp soy sauce
- 1 Tbsp soup soy sauce (for enhanced umami)
- 1/4 carrot, cut into large chunks
- 1 king oyster mushroom, cut into bite-sized pieces
- 2/3 onion, cut into large chunks
- 1/2 leek, cut diagonally
For Removing Chicken Odor- 1 Tbsp minced garlic
- 20 whole black peppercorns
- 30ml mirin (or cooking wine)
- 3-4 bay leaves
- 1 Tbsp minced garlic
- 20 whole black peppercorns
- 30ml mirin (or cooking wine)
- 3-4 bay leaves
Cooking Instructions
Step 1
First, remove any remaining internal organs attached to the chicken’s backbone and rinse the chicken thoroughly under cold running water. Place the chicken in a pot, add all the ingredients for removing odor (minced garlic, whole peppercorns, mirin, bay leaves), and cover with enough water to submerge the chicken. Bring to a boil over high heat.
Step 2
Once the water starts boiling, impurities will rise to the surface. Boil for about 1 minute more, then immediately turn off the heat. Be careful not to overcook at this stage, as it can make the chicken tough. Drain the chicken after boiling.
Step 3
Rinse the boiled chicken again under cold running water. Place the cleaned chicken back into a pot and add enough fresh water to cover it completely. Now, add all the seasoning ingredients for the Dakbokkeumtang: minced garlic, regular gochugaru, spicy gochugaru, Dasida, black pepper, sugar, soy sauce, and soup soy sauce. Mix everything well to create the sauce.
Step 4
While the chicken is simmering with the sauce, you can prepare the vegetables to save time. Cut the carrot and onion into large pieces. Slice the king oyster mushroom into bite-sized portions. Chop the leek diagonally; it will be added towards the end.
Step 5
Bring the pot to a rolling boil over high heat and cook for about 15 to 20 minutes, allowing the chicken to cook through and absorb the flavors. Once the chicken is partially cooked, add the prepared carrots, onions, and king oyster mushrooms to the pot. Continue to simmer until the vegetables are tender.
Step 6
When the vegetables are tender and the sauce has thickened slightly, add the diagonally sliced leeks and simmer for a few more minutes. This is also the time to taste the broth and adjust the seasoning if necessary. Add more soy sauce or a pinch of salt if needed to suit your preference. A final dash of pepper is also a nice touch.
Step 7
Serve the delicious Dakbokkeumtang directly from the pot. Enjoy this hearty dish with a bowl of rice! For an extra layer of flavor and aroma, you can add perilla leaves or some fresh chili peppers. It’s incredibly satisfying, especially when piping hot!
