Spicy Braised Chicken (Dakbokkeumtang): A Flavorful Homestyle Recipe
Deliciously Savory and Slightly Spicy Braised Chicken – A Must-Try Recipe
As the colder seasons arrive, nothing beats a steaming pot of Dakbokkeumtang, a hearty braised chicken dish perfect for sharing with the whole family. This recipe uses a whole chicken to create a wonderfully flavorful meal that’s both economical and satisfying. Gather your loved ones around the table for this comforting and delicious Korean classic.
Main Ingredients- 1kg chicken for braising, cut into pieces
Seasoning & Other Ingredients- 4 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp jjambbong sauce (or 2 Tbsp gochugaru – Korean chili flakes)
- 2 Tbsp oligodang (corn syrup or other liquid sweetener)
- 1 tsp black pepper
- 2 Tbsp soy sauce
- 1 king oyster mushroom
- 1 potato or sweet potato, cut into large chunks
- 1/4 carrot, cut into large pieces
- 1/2 onion, cut into large pieces
- 1/2 stalk of green onion, cut into large pieces
- 300-400cc water
- 4 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp jjambbong sauce (or 2 Tbsp gochugaru – Korean chili flakes)
- 2 Tbsp oligodang (corn syrup or other liquid sweetener)
- 1 tsp black pepper
- 2 Tbsp soy sauce
- 1 king oyster mushroom
- 1 potato or sweet potato, cut into large chunks
- 1/4 carrot, cut into large pieces
- 1/2 onion, cut into large pieces
- 1/2 stalk of green onion, cut into large pieces
- 300-400cc water
Cooking Instructions
Step 1
Begin by preparing the chicken. Soak the chicken pieces in cold water to remove any blood. Add 2 tablespoons of mirin to the water to help eliminate any gamey odors. Discarding this initial soaking water will remove impurities and ensure a cleaner taste.
Step 2
Rinse the chicken again under cold running water, then drain thoroughly in a colander. Properly draining the chicken is key to achieving a good texture and preventing excess water from diluting the sauce.
Step 3
For a clear and refined broth, trim away any excess skin or fatty bits from the chicken pieces. This step contributes to a cleaner flavor profile in the final dish.
Step 4
Prepare the vegetables. Slice the king oyster mushroom in half lengthwise, then cut it into large, bite-sized pieces.
Step 5
Peel and cut the potato (or sweet potato) into large chunks. Cutting them slightly thicker ensures they won’t become mushy during the cooking process.
Step 6
Peel the carrot and cut it into large half-moon shapes.
Step 7
Cut the onion into large, bite-sized cubes.
Step 8
Cut the green onion into large diagonal pieces. This will be added towards the end of the cooking.
Step 9
Now, let’s make the braising sauce. In a bowl, add 1 tablespoon of minced garlic.
Step 10
Add 2 tablespoons of mirin to further tenderize the chicken and enhance its flavor.
Step 11
Stir in 2 tablespoons of gochujang, which forms the base of the dish’s spicy flavor.
Step 12
For an extra kick of heat and depth, add 1 tablespoon of jjambbong sauce. Alternatively, you can use 2 tablespoons of gochugaru (Korean chili flakes) if jjambbong sauce is unavailable.
Step 13
Add 2 tablespoons of oligodang (or corn syrup) to balance the spiciness with a touch of sweetness, creating a delightful sweet and savory profile.
Step 14
Finally, add 1 teaspoon of black pepper to round out the flavors.
Step 15
Pour all the prepared sauce over the chicken pieces. Using your hands, gently massage the sauce into the chicken, ensuring every piece is evenly coated. Letting it marinate for about 10 minutes will allow the flavors to penetrate deeper.
Step 16
Choose a heavy-bottomed pot or a wok for cooking. Add the marinated chicken to the pot. A heavy-bottomed pot distributes heat evenly, preventing the chicken from sticking or burning.
Step 17
Mix 2 tablespoons of soy sauce with 300-400cc of water and pour this liquid over the chicken. The amount of water can be adjusted depending on how much sauce you prefer; aim for the liquid to mostly cover the chicken.
Step 18
Arrange the prepared king oyster mushrooms, potatoes (or sweet potatoes), carrots, and onions over the chicken.
Step 19
Cover the pot with a lid and bring it to a boil over high heat for about 10 minutes. Starting on high heat helps to seal in the chicken’s juices. Be mindful to prevent the pot from boiling over.
Step 20
After 10 minutes, lift the lid and check the sauce consistency. If the sauce seems too reduced, add about 150cc of water to maintain a good saucy texture.
Step 21
Reduce the heat to medium, add the large pieces of green onion, and cover the pot again. Let it simmer gently for about 20 minutes, allowing the chicken to become tender and the vegetables to release their sweetness into the sauce.
Step 22
Continue to simmer uncovered until the sauce has thickened to your desired consistency. Serving directly from the pot at the table while it’s still bubbling will enhance the dining experience. This dish is also perfect for mixing with rice!
