Spicy and Sweet Dakbokkeumtang (Braised Spicy Chicken)
A Delicious Gochujang-Based Dakbokkeumtang for the Whole Family
Enjoy a hearty and flavorful Dakbokkeumtang, a Korean braised chicken dish, made with a chicken from your freezer! This recipe uses gochujang (Korean chili paste) for a rich, savory flavor profile instead of a soy sauce base. We’ve adjusted the spice level so it’s enjoyable for everyone, including children. The sweetness from the potatoes and onions perfectly complements the tender chicken, creating a harmonious taste. Don’t forget to save the delicious sauce to mix with rice!
Main Ingredients
- 1 whole chicken (approx. 750g)
- 3 small sweet potatoes
- 1 onion
- 2 cups Cheongju (rice wine or Korean cooking wine, for removing odor)
- 1/2 stalk green onion
Seasoning Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Sugar
- 5 Tbsp Mirin (or other cooking wine)
- 1 Tbsp Minced garlic
- 2.5 cups Water
- 2 Tbsp Soy sauce
- Pinch of black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2.5 Tbsp Sugar
- 5 Tbsp Mirin (or other cooking wine)
- 1 Tbsp Minced garlic
- 2.5 cups Water
- 2 Tbsp Soy sauce
- Pinch of black pepper
Cooking Instructions
Step 1
First, to remove any impurities, briefly blanch the chicken (about 1-2 minutes) in boiling water. For a cleaner flavor, add about 2 cups of Cheongju (rice wine or soju) to the boiling water while blanching the chicken.
Step 2
Discard the blanching water and rinse the chicken thoroughly under cold running water. This step ensures all impurities are removed.
Step 3
Place the cleaned chicken in a pot and add 2.5 cups of water. Bring it to a boil over high heat. Ensure there’s enough water to cover the chicken.
Step 4
While the chicken is coming to a boil, let’s prepare the sauce. Add 2.5 Tbsp of sugar and 5 Tbsp of Mirin to the pot and mix. Once the liquid starts boiling, stir in 3 Tbsp Gochujang, 3 Tbsp Gochugaru, 1 Tbsp minced garlic, 2 Tbsp soy sauce, and a pinch of black pepper. Mix everything well. (Adjust the amount of Gochugaru if you prefer it less spicy.)
Step 5
Prepare the vegetables. Peel and cut the onion into large wedges (quarters or sixths). Peel the sweet potatoes and cut them into bite-sized pieces, slightly smaller than the onion pieces. (You can substitute potatoes if you prefer, but sweet potatoes add a lovely sweetness.)
Step 6
Once the liquid in the pot is boiling, add the prepared sweet potatoes to the chicken. Let them cook together, allowing the potatoes to absorb the delicious sauce.
Step 7
After simmering for about 5 minutes with the sweet potatoes, add the large chunks of onion. Adding the onion later helps it retain a pleasant, slightly crisp texture.
Step 8
Cover the pot and let it simmer over medium-low heat for at least 15 minutes, or until the chicken and sweet potatoes are tender. (Tip: Add chopped green onions towards the end for fresh flavor. Frozen chopped green onions also work well.)
Step 9
Continue to simmer, uncovered, for another 5 minutes or more, allowing the sauce to reduce and thicken. Simmering for a longer time deepens the flavor. (Adjust the sauce consistency to your preference.)
Step 10
Your delicious Dakbokkeumtang is ready! Serve it hot, perhaps with a sprinkle of sesame seeds. This dish offers a balanced flavor with moderate spiciness, complemented by the natural sweetness of the sweet potatoes and onions. The rich sauce is perfect for mixing with rice!
