Spicy and Savory Braised Chicken Stew (Dakbokkeumtang)
The Ultimate Rice-Stealer! How to Make Delicious Dakbokkeumtang
Tired of the usual samgyetang during hot days? Here’s a recipe for a dish that’s anything but boring – Dakbokkeumtang! This Korean braised chicken stew is packed with flavor, featuring tender chicken and hearty vegetables in a rich, spicy, and slightly sweet sauce. It’s a guaranteed crowd-pleaser and perfect for any meal.
Main Ingredients- 1 whole chicken (approx. 1 kg / 2.2 lbs)
- 3 medium potatoes
- 2 medium onions
- 1 large leek
- 1 medium carrot
- 1 Korean chili pepper (adjust to your spice preference)
- 3-4 cups water (enough to cover ingredients)
Spicy Sauce- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 4 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 4 Tbsp Mulyeot (corn syrup) or Oligodang (corn syrup)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 4 Tbsp Jin Ganjang (Korean soy sauce for soup)
- 4 Tbsp Mulyeot (corn syrup) or Oligodang (corn syrup)
Cooking Instructions
Step 1
To remove any gamey smell and impurities, rinse the whole chicken thoroughly under running water. Place the chicken in a pot with enough water to cover it and bring to a boil over high heat for about 5 minutes, just to parboil the surface.
Step 2
In a bowl, combine the gochugaru, gochujang, minced garlic, soy sauce, and corn syrup. Mix well until there are no lumps to create a flavorful spicy sauce. Making the sauce in advance allows the flavors to meld beautifully.
Step 3
Peel the onions and cut them into large, bite-sized cubes (about 3-4 cm). Cutting them generously helps maintain their texture during cooking.
Step 4
Peel the carrot and cut it into cubes similar in size to the onions. The natural sweetness of the carrot will add depth to the stew.
Step 5
Peel the potatoes and cut them into large, bite-sized cubes. This size ensures they become wonderfully tender and soft when cooked.
Step 6
Remove the stem from the Korean chili pepper and chop it finely. If you enjoy a spicier kick, include the seeds. Adjust the amount based on your preference or omit it if cooking for children.
Step 7
Wash the leek and cut it diagonally into large pieces. It will be added towards the end to infuse the stew with its aromatic flavor.
Step 8
See those impurities floating from the chicken when parboiled? Skipping this step can result in a cloudy broth and an unpleasant odor. Parboiling is crucial for a clean-tasting Dakbokkeumtang.
Step 9
Drain the parboiled chicken and rinse it thoroughly under cold running water to remove any remaining impurities. You don’t need to cook it thoroughly at this stage; the goal is to clean it effectively.
Step 10
Now, transfer the cleaned chicken to a stew pot or a deep skillet. Add all the prepared vegetables (potatoes, onions, carrots) except for the leek and chili pepper.
Step 11
Pour in about 3-4 cups of water, enough to come about halfway up the ingredients. Too much water will dilute the flavor, while too little might require longer simmering.
Step 12
Spoon the prepared spicy sauce evenly over the chicken and vegetables. Gently mix everything to ensure the sauce coats all the ingredients.
Step 13
Cover the pot with a lid and bring it to a rolling boil over high heat. Let it cook, allowing the ingredients to soften and the sauce to thicken.
Step 14
Once the sauce has reduced by about half and has a rich, deep color, add the chopped leek and chili pepper. Stir gently and continue to simmer over high heat for another 5 minutes. This final step will enhance the spicy and savory aroma of the stew.
Step 15
Serve the delicious Dakbokkeumtang hot in a serving bowl. Enjoy it with a side of steamed rice – it’s a perfect meal that will have you asking for seconds!
