Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken) Recipe
Flavorful and Savory Dakbokkeumtang: A Crowd-Pleasing Dish
There are many variations of Dakbokkeumtang, but today we’re sharing a recipe for a deliciously spicy and savory version. Get ready for a dish that will have you reaching for more rice!
Main Ingredients- 1.3kg chicken (cut for stew)
- 1/2 onion (cut into large pieces)
- 2 green onions (cut into large pieces)
- 1/3 carrot (cut into large pieces)
- 1-2 potatoes (cut into large pieces)
- 2 dried red chilies (for spiciness)
- 2 fresh red chilies (for a sharper heat)
- 2-3 bay leaves (to remove gamey smell)
Sauce Ingredients- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or rice wine)
- 3 cups water
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- Pinch of black pepper
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 2 Tbsp minced garlic
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or rice wine)
- 3 cups water
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp fish sauce
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- Pinch of black pepper
Cooking Instructions
Step 1
Begin by parboiling the chicken to remove any impurities and gamey odors. Bring a pot of water to a boil with the bay leaves, then add the chicken and simmer for about 5 minutes. This initial step ensures a cleaner flavor profile for your Dakbokkeumtang.
Step 2
After parboiling, immediately transfer the chicken to a bowl of cold water and rinse it thoroughly. This helps to firm up the chicken’s texture and wash away any remaining residue.
Step 3
Now, prepare the vegetables that will add flavor and texture to the dish. Chop the potatoes, carrots, onion, and green onions into bite-sized pieces (about 2-3 cm). Slice the fresh red chilies and dried red chilies diagonally to add heat.
Step 4
In a deep pan or pot, heat the cooking oil and sesame oil over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it. This infuses the oil with a wonderful garlic aroma.
Step 5
Once the garlic is fragrant, add the cleaned chicken pieces to the pan. Stir-fry them over medium heat until they are lightly browned on all sides. Add the chopped dried red chilies and continue to stir-fry, allowing their spicy aroma to meld with the chicken.
Step 6
After searing the chicken, add the cooking wine and sugar. Stir well and continue to cook for another minute or two. The cooking wine helps to tenderize the chicken and reduce any unwanted odors, while the sugar enhances the overall flavor.
Step 7
Add the chopped potatoes and carrots to the pan. Stir-fry with the chicken and aromatics for about 2-3 minutes. You’ll notice the potatoes starting to become slightly translucent, which helps them hold their shape during the stewing process.
Step 8
Pour in the water (3 cups or about 600ml). This will form the base of your flavorful braising liquid. Ensure there’s enough liquid to partially cover the ingredients.
Step 9
Bring the liquid to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium. This allows the flavors to meld beautifully without the liquid reducing too quickly.
Step 10
In a separate bowl, combine all the sauce ingredients except for the black pepper: gochujang, gochugaru, soy sauce, fish sauce, and ginger juice. Stir everything together until well combined. Add this sauce mixture to the pot, stir to coat the chicken and vegetables, then cover and simmer for about 15 minutes, or until the chicken is tender.
Step 11
After 15 minutes, add the chopped onion and sliced fresh red chilies to the pot. These will add sweetness and a fresh kick of heat respectively.
Step 12
Finally, add the large pieces of green onion. Continue to simmer uncovered for about 5 more minutes, allowing the green onions to soften slightly and release their fragrance into the sauce. Adjust heat if needed to prevent the sauce from becoming too thick.
Step 13
Just before serving, sprinkle in a pinch of black pepper. This final touch enhances the overall aroma and depth of flavor in the Dakbokkeumtang.
Step 14
Your delicious Dakbokkeumtang is now ready to be served! Enjoy this comforting and flavorful dish with a side of steamed rice. The combination of tender chicken, savory sauce, and perfectly cooked vegetables is truly delightful.
