Spicy and Sweet Dakbokkeumtang (Korean Braised Chicken)
Easy and Delicious Dakbokkeumtang Recipe (Sumi’s Side Dishes Style)
Hello everyone! Today, I’m sharing a recipe for ‘Dakbokkeumtang,’ a hearty and popular Korean dish perfect for a home-cooked meal. Dakbokkeumtang is a frequently enjoyed dish, but if it has seemed daunting to you before, pay attention! You can now easily and simply make delicious Dakbokkeumtang, almost like a common side dish. Its spicy yet sweet broth becomes richer the longer it simmers, making it an irresistible rice accompaniment. This particular recipe’s secret lies in its special seasoning, which creates a clean, deep flavor without any gamey smell. Shall we start making delicious Dakbokkeumtang?
Main Ingredients- 1 whole 11-ho chicken (for Samgyetang)
- 500ml water
- Plenty of minced garlic (adjust to taste)
- 1 cup soy sauce (200ml)
- A little ginger (minced or sliced)
- 1 Tbsp gochujang (Korean chili paste)
- Plenty of gochugaru (Korean chili flakes, adjust to taste)
- A little plum extract
- 1/2 Tbsp sugar
- 1 tsp black pepper
- 1 Tbsp sesame oil
- 2 large carrots (cut into large chunks)
- 5 red dates
- 1/2 medium onion (cut into large chunks)
- 2 medium potatoes (cut into large chunks)
- 1 red chili pepper (sliced diagonally)
- 1 green chili pepper (sliced diagonally)
Cooking Instructions
Step 1
Prepare the 11-ho chicken (typically used for Samgyetang), purchased from the market. Cut the whole chicken into bite-sized pieces, about 4-5cm. Then, wash the chicken thoroughly in water with a splash of vinegar. This is one of Sumi’s Side Dishes’ secret methods for removing any unwanted gamey smell from the chicken.
Step 2
The key to delicious Dakbokkeumtang is its seasoning! In a large bowl, combine 500ml water, plenty of minced garlic, 1 cup soy sauce, a little ginger, 1 Tbsp gochujang, plenty of gochugaru, a little plum extract, 1/2 Tbsp sugar, 1 tsp black pepper, and 1 Tbsp sesame oil. Mix them well to create the seasoning paste. (Tip: The original recipe calls for 2.5 Tbsp of ginger, but if you prefer a less strong ginger flavor, you can use ginger powder or just a small amount of sliced ginger. Adjust the amount of gochugaru according to your spice preference.)
Step 3
Blanch the prepared chicken in boiling water for about 5-6 minutes. This step helps to remove impurities from the chicken, resulting in a cleaner and more refined flavor in your Dakbokkeumtang.
Step 4
After blanching, rinse the chicken under cold running water to remove any remaining impurities. Drain it thoroughly in a colander to remove excess moisture. Ensuring the chicken is dry will help it absorb the seasoning better and result in a tastier dish.
Step 5
In a wide and deep pot, add the drained chicken. Then, add the prepared seasoning paste, 5 red dates, the chunked carrots, and the diagonally sliced red and green chili peppers. (Tip: Sumi’s Side Dishes recipe includes 5 slices of ginger, but if you’re not a fan of strong ginger flavor, you can omit it or reduce the amount. Begin cooking over high heat.)
Step 6
Simmer over high heat for about 30 minutes. If the broth reduces and tastes less salty, add a little more soy sauce. Once the chicken is somewhat cooked, reduce the heat to medium and add the chunked potatoes and onions. Cover the pot and continue to simmer for another 15-20 minutes, or until the potatoes are tender and fully cooked. Finally, drizzle in sesame oil for added aroma and flavor to complete your delicious Dakbokkeumtang! (Tip: You can enjoy it immediately once the potatoes are cooked, or simmer it longer until the sauce thickens for a delicious way to mix with rice.)
