Spicy Braised Chicken (Dakbokkeumtang) – The Ultimate Comfort Food Recipe
Marinate your chicken in this flavorful sauce for an even more delicious Dakbokkeumtang!
Experience the rich and savory flavors of Dakbokkeumtang, a beloved Korean braised chicken dish. By marinating the chicken in a well-seasoned sauce beforehand, you’ll unlock a deeper, more complex taste that’s truly unforgettable. Get ready to crave seconds with this irresistible recipe!
Main Ingredients- 1 whole chicken for braising (approx. 1kg)
- 2 medium potatoes
- 1 medium onion
- 1/2 large leek
- 3 Korean green chili peppers (adjust to your spice preference)
- 500ml rice water (or plain water)
- A splash of soju (for removing chicken odor)
Flavorful Braising Sauce (Tablespoon measurements)- 2 Tbsp gochujang (Korean chili paste, heaped)
- 1.5 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 0.3 Tbsp salt
- 0.3 Tbsp minced ginger (or a pinch of ginger powder)
- 0.2 Tbsp black pepper
- 2 Tbsp gochujang (Korean chili paste, heaped)
- 1.5 Tbsp minced garlic
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp sugar
- 1 Tbsp corn syrup or oligodang
- 0.3 Tbsp salt
- 0.3 Tbsp minced ginger (or a pinch of ginger powder)
- 0.2 Tbsp black pepper
Cooking Instructions
Step 1
In a bowl, combine all the sauce ingredients: 2 heaped Tbsp gochujang, 4 Tbsp gochugaru, 1.5 Tbsp minced garlic, 3 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp sugar, 1 Tbsp corn syrup, 0.3 Tbsp salt, 0.3 Tbsp minced ginger, and 0.2 Tbsp black pepper. Mix well to create a flavorful sauce.
Step 2
While the sauce can be used immediately, it’s best to let it rest and meld for at least 30 minutes to allow the flavors to deepen. For even better results, prepare the sauce the night before and refrigerate.
Step 3
To remove any unwanted odors from the chicken, bring a pot of water to a rolling boil. Add a splash of soju to the boiling water and carefully add the whole chicken. Blanch for about 3 minutes.
Step 4
After blanching, rinse the chicken thoroughly under cold running water. Pay close attention to the cavity and around the bones, removing any residual blood clots or impurities. This step is crucial for a clean-tasting Dakbokkeumtang.
Step 5
Make shallow cuts on the thicker parts of the chicken meat to help the sauce penetrate better. Drain the chicken well. Don’t remove the skin at this stage, as it adds richness and flavor to the braising liquid.
Step 6
Peel the potatoes and cut them into large, chunky pieces. Don’t wash off the starch from the potatoes after cutting; this starch will help thicken the sauce and make it cling beautifully to the ingredients.
Step 7
In the wok or pot where you made the sauce, add the prepared chicken and potatoes. Gently toss them to coat evenly with the sauce. Let the chicken marinate in the sauce for about 30 minutes.
Step 8
While the chicken is marinating, prepare the vegetables: cut the onion into large chunks, and slice the leek and green chilies diagonally. You can also start cooking rice at this time if desired.
Step 9
Pour the 500ml of rice water (or plain water) into the wok with the marinated chicken and potatoes. Bring it to a boil over high heat, and let it simmer for about 5 minutes.
Step 10
Once boiling, reduce the heat to medium, cover the pot, and let it simmer for 15 minutes. This allows the chicken and potatoes to become tender.
Step 11
After 15 minutes, remove the lid and add the sliced onion. Continue to cook for another 5 minutes, or until the onion becomes translucent. Taste the broth and adjust seasoning with a little salt if needed.
Step 12
Finally, add the diagonally sliced leeks and green chilies. Cook for another brief simmer until the leeks are tender. Your Dakbokkeumtang is ready! You can adjust the sauce consistency to your liking. If you prefer a more concentrated sauce, simply leave the lid off and simmer for a little longer.
Step 13
Here’s a quick summary of the cooking process: 1. Prepare the sauce. 2. Blanch and clean the chicken. 3. Marinate chicken and potatoes in sauce for 30 minutes. 4. Boil with 500ml rice water on high heat for 5 minutes. 5. Cover and simmer on medium heat for 15 minutes. 6. Add onions and cook for 5 minutes. 7. Add leeks and chilies, simmer for 1 more minute. (Total cooking time is approximately 30-40 minutes).
Step 14
The spicy and savory sauce clings perfectly to the tender chicken and potatoes, creating a truly delicious and satisfying Dakbokkeumtang. It’s a comforting dish that’s perfect for a hearty meal.
Step 15
If you’re cooking for children or those who prefer less spice, you can remove a portion of the stew before adding the chilies. Serve by spooning the rich broth over rice or enjoying the tender chicken pieces dipped in the sauce. It’s a dish the whole family can enjoy together.
Step 16
This Dakbokkeumtang truly lives up to the phrase ‘the broth is amazing!’ The harmony of the spicy broth, tender chicken, and soft potatoes is simply divine. Enjoy your delicious homemade meal!
