Spicy and Sweet Dakbokkeumtang (Braised Chicken Stew) – Golden Recipe
Mouthwatering Spicy Stew! A Must-Try Gochujang Dakdoritang (Spicy Braised Chicken) Golden Recipe
The perfect dish for when you have a poor appetite! Dakbokkeumtang, with its savory and spicy sauce that perfectly coats tender chicken, is a beloved dish by all ages. Enjoy the chewy chicken, fluffy potatoes, and sweet carrots! This golden recipe for Dakbokkeumtang is a flavor bomb that will make you devour an extra bowl of rice. It’s perfect as a hearty main dish or a delicious accompaniment to drinks!
Main Ingredients- 1kg chicken, cut for braising (Dakbokkeumtang cut)
- 1 stalk green onion
- 1/2 onion
- 1/2 carrot
- 4 potatoes
- 1 red chili pepper
- 1 green chili pepper
- 2 shiitake mushrooms
- 900ml water
- A pinch of sesame seeds
Seasoning Mix- 3 Tbsp sugar
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste), generously packed
- 4 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 1/3 Tbsp ginger powder
For Parboiling Chicken- 2 bay leaves
- 1/2 Tbsp whole peppercorns
- 3 Tbsp sugar
- 4 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp gochujang (Korean chili paste), generously packed
- 4 Tbsp soy sauce (jin-ganjang)
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 1/3 Tbsp ginger powder
For Parboiling Chicken- 2 bay leaves
- 1/2 Tbsp whole peppercorns
Cooking Instructions
Step 1
First, rinse the chicken pieces for dakbokkeumtang thoroughly under running water. Removing any clotted blood and internal bits is crucial for a clean-tasting stew without any gamey odors.
Step 2
In a pot, add enough water to generously cover the chicken. Add 2 bay leaves and 1/2 Tbsp of whole peppercorns to help remove any gamey smell. Bring to a boil over high heat. Once boiling, reduce the heat to medium and add the chicken pieces. Parboil for about 5 minutes. This step helps to render out excess fat and impurities from the chicken, resulting in a cleaner flavor.
Step 3
Drain the parboiled chicken and rinse it thoroughly under cold running water. Make sure to clean between the bones to remove any remaining blood or impurities. This step is vital for eliminating any unwanted gamey taste from the chicken.
Step 4
Now, let’s prepare the other vegetables. Chop the green onion into large pieces. Slice the red and green chili peppers diagonally. (Tip: If your chili peppers are quite spicy, you can omit the green chili pepper and just use two red chili peppers. Today, my red chili peppers were a bit spicy, so I used two red ones instead of a mix.) I ran out of onion, so I’m skipping it today, but usually, 1/2 an onion would be great. Slice the shiitake mushrooms lengthwise.
Step 5
Potatoes and carrots are essential ingredients for dakbokkeumtang! Cut them into large chunks. To prevent them from breaking apart during cooking and for a neater presentation, you can use a peeler to round off the sharp edges. This little trick makes a difference!
Step 6
Now, let’s make the delicious seasoning sauce. In a bowl, combine 3 Tbsp sugar, 4 Tbsp gochugaru, 2 Tbsp generously packed gochujang, 4 Tbsp soy sauce, 2 Tbsp anchovy sauce, 2 Tbsp minced garlic, and 1/3 Tbsp ginger powder. Mix everything well until evenly combined. Ensuring all ingredients are fully incorporated is key.
Step 7
In a wide pot, add the parboiled and cleaned chicken, along with the large chunks of potatoes and carrots. Pour the prepared seasoning sauce evenly over the chicken and vegetables, ensuring they are well coated.
Step 8
Now, add 900ml of water to create the stew’s broth. Make sure the water level is enough to mostly cover the ingredients. We will start by boiling this over high heat.
Step 9
Gently loosen the seasoning sauce with a spatula to ensure it doesn’t clump together, and bring it to a boil over high heat. This helps the sauce infuse into the ingredients more effectively.
Step 10
Once the stew begins to boil vigorously, reduce the heat to medium. Cover the pot with a lid and let it simmer for about 20 minutes. During this time, the chicken will become tender, and the potatoes and carrots will cook through to a soft texture.
Step 11
After 20 minutes, lift the lid. You’ll see that the chicken is nicely tender, and the potatoes and carrots are perfectly cooked. The sauce will have thickened slightly, and the aroma will be wonderfully enticing!
Step 12
This is the final stage! Add the chopped green onions, chili peppers, and sliced shiitake mushrooms to the pot. Stir everything gently to combine with the sauce and simmer for another 5 to 10 minutes. Your delicious dakbokkeumtang is almost ready!
Step 13
Finally, taste the stew and adjust the seasoning if needed. If it’s not salty enough, add a little more anchovy sauce gradually until it reaches your desired taste. Sprinkle some sesame seeds on top for a final touch. Your spicy and sweet dakbokkeumtang is ready to be enjoyed with a hot bowl of rice!
