Spicy and Hearty Dakbokkeumtang (Braised Spicy Chicken Stew) with Potato Doughflakes
Spicy and Sweet! The Fantastic Harmony of Chewy Chicken Drumsticks, Soft Potatoes, and Chewy Potato Doughflakes! A Recommended Home-Cooked Dakbokkeumtang Recipe
A satisfying chicken dish loved by the whole family! Try making this spicy and rich Dakbokkeumtang using tender chicken drumsticks, featuring a delicious, bold sauce. It’s a crowd-pleasing recipe that becomes even more abundant with chewy potato doughflakes and plenty of vegetables.
Main Ingredients- 1kg Chicken Drumsticks (Thaw if frozen)
- 4 Potatoes (medium-sized)
- 1/3 Carrot
- 1/2 Onion
- 2 handfuls Potato Doughflakes (Sujevi)
- 3-4 Cabbage Leaves
- 1 Green Onion
Seasoning Sauce- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
- Pinch of Black Pepper
- 1.2 Liters Water (approx. 6 cups)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Minced Garlic
- 2 Tbsp Mirin (Rice Wine)
- Pinch of Ginger Powder (or 1/2 tsp minced ginger)
- Pinch of Black Pepper
- 1.2 Liters Water (approx. 6 cups)
Cooking Instructions
Step 1
If using frozen chicken drumsticks, soak them in cold water until completely thawed. This helps to remove any gamey odor. Once thawed, rinse the drumsticks under running water, then make 3-4 deep cuts into the flesh with a knife. Scoring the chicken allows the sauce to penetrate better, making it more flavorful.
Step 2
Fill a pot with plenty of water and bring it to a rolling boil. Add the prepared chicken drumsticks to the boiling water and blanch for about 2-3 minutes. This step is key to removing impurities and minimizing any unwanted smell, resulting in a clear and clean Dakbokkeumtang broth. Rinse the blanched chicken under cold water and drain.
Step 3
Peel the potatoes using a peeler, then cut them into 2 or 3 pieces depending on their size. If the potatoes are large, cut them into three; if smaller, cut into two. Avoid cutting them too small, as they might fall apart during cooking. Aim for bite-sized pieces.
Step 4
Peel the onion and cut it into large chunks. Cutting the onion coarsely helps it retain its shape while cooking and releases its sweetness, enriching the broth.
Step 5
Peel the carrot and slice it into diagonal pieces, about 0.5 cm thick. The subtle sweetness of the carrot will add to the overall flavor profile of the Dakbokkeumtang.
Step 6
Cut the cabbage leaves into similarly sized pieces. Adding cabbage brings a refreshing taste and a pleasant texture to the stew, making it even more enjoyable.
Step 7
Slice the green onion diagonally. The white parts, in particular, add a refreshing depth to the broth, so it’s recommended to use them generously. Adding green onions truly elevates the flavor of any dish.
Step 8
In a bowl, combine 3 Tbsp gochugaru, 1 Tbsp gochujang, 4 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp mirin, a pinch of ginger powder, and a pinch of black pepper. Mix them well to create a delicious seasoning sauce.
Step 9
Place the blanched chicken drumsticks and prepared potatoes in a deep pot. Pour in the prepared seasoning sauce and 1 liter (5 cups) of water. Stir well with a spatula to ensure all ingredients are evenly coated with the sauce. Cover the pot and bring to a boil over high heat for about 20 minutes, allowing the chicken and potatoes to cook.
Step 10
After about 20 minutes, the stew will be bubbling vigorously, and the ingredients will start to cook through. At this point, reduce the heat to medium.
Step 11
Continue cooking over medium heat, adding the sliced onion, carrot, and cabbage. Simmer for another 5 minutes, just until the vegetables are slightly tender. Be mindful of the cooking time to avoid overcooking the vegetables.
Step 12
If the broth seems too thick, add an additional 200 ml (1 cup) of water to reach your desired consistency. Now, add the chewy potato doughflakes and cook for about 5 more minutes, or until the doughflakes float to the surface and are cooked through.
Step 13
Finally, taste the stew and adjust the seasoning if necessary. You can add 1 Tbsp fish sauce and a little salt to enhance the flavor. A touch of fish sauce will add an extra layer of savory deliciousness.
Step 14
Serve the deliciously cooked Dakbokkeumtang in a serving dish. Enjoy this hearty and flavorful home-cooked meal! It’s best enjoyed hot.
