Spicy and Hearty Dakgaejang: A Flavorful Korean Chicken Stew
Challenge for Solo Living: Dakgaejang (Inspired by Baek Jong-won’s Recipe)
This dish takes a bit of effort, but making a batch of chicken broth can be used for various dishes like Dakgomtang (Chicken Bone Soup), Dakjuk (Chicken Porridge), and Dak Ssalguksu (Chicken Noodle Soup). It’s a versatile and delicious recipe!
Ingredients- 1 whole chicken
- 6 stalks green onions
- 1 onion
- 2 handfuls soybean sprouts
- 6 tablespoons coarse gochugaru (Korean chili flakes)
- 1.5 tablespoons soup soy sauce (guk-ganjang)
- 2 tablespoons minced garlic
- 2 tablespoons sesame oil
- 2 tablespoons cooking oil
- 1 tablespoon MSG (optional, for umami)
- Salt (to taste)
- 2 liters water
- Pinch of black pepper
Cooking Instructions
Step 1
Prepare the chicken: trim off any excess fat around the tail, and thoroughly rinse out any blood or internal remnants from the cavity. Blanch the chicken in boiling water for 2-3 minutes to remove impurities. The water will become cloudy.
Step 2
Drain the blanched chicken. In a pot, add 2 liters of fresh water. Add the whole chicken, 1 roughly chopped onion, and 1 whole stalk of green onion. Bring to a boil and simmer over medium-high heat for about 40 minutes to create the chicken broth.
Step 3
While the broth is simmering, skim off any foam or impurities that rise to the surface. This step is crucial for achieving a clear and clean-tasting broth.
Step 4
While the broth is brewing, carefully remove the chicken from the pot and let it cool slightly. It’s easier to shred the meat when it’s still warm. Once cooled enough to handle, shred the chicken meat along the grain into bite-sized pieces.
Step 5
Set the shredded chicken meat aside. Return the chicken bones (and any remaining carcass) to the pot. Continue to simmer the broth for an additional 10 minutes to extract more flavor.
Step 6
Chop the remaining 5 stalks of green onions into large pieces. Place them in a clean pot, add 2 tablespoons of sesame oil and 2 tablespoons of cooking oil. Sauté over medium-low heat until the green onions become wilted and slightly browned, releasing their sweet aroma.
Step 7
Reduce the heat to low. Add 6 tablespoons of coarse gochugaru (Korean chili flakes) and stir for about 30 seconds, being careful not to burn the chili flakes. Stir-frying the gochugaru like this mellows its raw flavor and enhances its aroma.
Step 8
Pour the strained chicken broth into the pot with the sautéed green onions and chili flakes. Add the roughly chopped onion (you can remove the onion used for the broth if you prefer, or leave it in) and the shredded chicken meat.
Step 9
Add 1.5 tablespoons of soup soy sauce, 2 tablespoons of minced garlic, and 1 tablespoon of MSG (if using). Stir well. Taste the broth and adjust the seasoning with salt as needed, gradually adding small amounts until it reaches your desired taste.
Step 10
Finally, add 2 handfuls of washed soybean sprouts and a pinch of black pepper. Bring the stew back to a gentle boil and cook for just 30 seconds more before turning off the heat. This keeps the soybean sprouts slightly crisp. Your delicious and hearty Dakgaejang is ready!
