Spicy and Sweet Dakbokkeumtang (Easy Recipe)
Super Simple Dakbokkeumtang Using Sauces You Have at Home
When you suddenly crave Dakbokkeumtang, using a store-bought sauce makes it even easier to achieve a deep, rich flavor. Using only chicken thighs results in a tender texture, and you can make it hearty with the vegetables you have in your fridge. I added some Stubbs sauce and oyster sauce I had at home for a unique twist, and it turned out surprisingly delicious – I was shocked! This spicy and sweet Dakbokkeumtang is a perfect rice companion, so make it right now!
Main Ingredients
- Chicken thighs 600g (8 pieces)
- 1 Onion
- 1 Carrot
- 2 Potatoes
- 2 Korean chili peppers (Cheongyang peppers)
Seasoning Ingredients
- Water 2 paper cups (approx. 400ml)
- Soy sauce 1/2 paper cup (approx. 100ml)
- 2 Tbsp minced garlic
- Gochugaru (Korean chili powder) 1/2 paper cup (approx. 50g)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 3 Tbsp Mirin (rice wine)
- A pinch of black pepper
- 1 Tbsp Stubbs sauce (optional, for smoky flavor)
- 1 Tbsp oyster sauce
- Water 2 paper cups (approx. 400ml)
- Soy sauce 1/2 paper cup (approx. 100ml)
- 2 Tbsp minced garlic
- Gochugaru (Korean chili powder) 1/2 paper cup (approx. 50g)
- 2 Tbsp sugar
- 2 Tbsp corn syrup (or rice syrup)
- 3 Tbsp Mirin (rice wine)
- A pinch of black pepper
- 1 Tbsp Stubbs sauce (optional, for smoky flavor)
- 1 Tbsp oyster sauce
Cooking Instructions
Step 1
Today, we’re making an extra tender and delicious Dakbokkeumtang using only chicken thighs. We’ve prepared about 600g, which is around 8 pieces. (e.g., Harim chicken thighs)
Step 2
Rinse the chicken thighs thoroughly under cold water. To help the sauce penetrate better, make 2-3 deep slashes into the meat.
Step 3
To remove any gamey smell, we’ll quickly blanch the chicken. Bring water to a boil, add a bay leaf (optional), and place the chicken thighs in the boiling water.
Step 4
Once the water returns to a boil and impurities rise to the surface, immediately remove the chicken and rinse it under cold water. This effectively removes any unpleasant odors from the chicken.
Step 5
Prepare the vegetables that will add flavor to your Dakbokkeumtang. Cut the onion into large chunks, and chop the carrot and potatoes into pieces similar in size to the chicken. Slice the Cheongyang peppers diagonally.
Step 6
In a deep pot, arrange the prepared chicken thighs and vegetables (onion, carrot, potatoes) evenly.
Step 7
Now, let’s make the delicious sauce! In a bowl, combine 2 paper cups of water, 1/2 cup of soy sauce, 2 Tbsp minced garlic, 1/2 cup of gochugaru, 2 Tbsp sugar, 2 Tbsp corn syrup, and 3 Tbsp Mirin. Mix them well. (We’ll add the pepper later, so exclude it for now.)
Step 8
To enhance the flavor, I’ve added 1 Tbsp of Stubbs sauce and 1 Tbsp of oyster sauce. Stubbs sauce has a subtle smoky aroma that adds a special depth to Dakbokkeumtang. Oyster sauce boosts the umami.
Step 9
Add the Stubbs sauce and oyster sauce to the rest of the seasoning ingredients. The ratios can be adjusted to your preference.
Step 10
Mix the prepared seasonings thoroughly to create a flavorful sauce.
Step 11
Pour 2 paper cups of water into the pot containing the chicken and vegetables. This will form the base of the broth.
Step 12
Pour all the prepared sauce over the chicken and vegetables in the pot, ensuring it’s evenly distributed.
Step 13
Bring the pot to a rolling boil over high heat. It’s best to start with high heat so the sauce quickly penetrates the ingredients.
Step 14
Once boiling, reduce the heat to medium and cover the pot. Let it simmer for about 15 minutes. Adjust the cooking time as needed to ensure the potatoes and carrots are cooked and the chicken has absorbed the flavors.
Step 15
After the initial simmering, turn off the heat and let it cool slightly. This resting period allows the sauce to seep deeper into the ingredients, enhancing the overall harmony of flavors. We’ll add pepper and green onions later before serving.
Step 16
Just before serving, sprinkle in a pinch of black pepper and add chopped green onions. Bring it back to a simmer over medium heat for another 6-7 minutes. The fragrant green onions and the slight kick from the pepper will make it even more delicious.
Step 17
Your delicious Dakbokkeumtang, glistening and ready to eat, is complete! The subtle smoky flavor from the Stubbs sauce wasn’t overpowering and balanced the overall taste beautifully. I was very satisfied!
Step 18
Enjoy your warm and delicious Dakbokkeumtang! Are you ready to finish a bowl of rice in no time?
