Spicy Braised Chicken Stew (Dakbokkeumtang)
Dinner Sorted! How to Make Delicious and Tender Spicy Braised Chicken Stew
Let’s make the beloved Dakbokkeumtang that everyone enjoys. This hearty dish features tender chicken and flavorful vegetables in a savory, spicy sauce.
Main Ingredients- 1 whole chicken (approx. 1kg)
- 1 medium onion
- 2 medium potatoes
- 1 stalk green onion
- 1-2 Korean chili peppers (optional, adjust to taste)
- 1/2 carrot
- 1L water (4 cups)
Seasoning Sauce- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (soy sauce for soup)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Maesil-cheong (plum syrup)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1/2 Tbsp Grated ginger
- 1/2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Jin-ganjang (soy sauce for soup)
- 1 Tbsp Guk-ganjang (soup soy sauce)
- 1 Tbsp Maesil-cheong (plum syrup)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Sugar
- 1 Tbsp Minced garlic
- 1/2 Tbsp Grated ginger
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the carrot and round off its edges. This helps it maintain its shape when cooked and prevents it from falling apart. Cut it into large chunks.
Step 2
Cut the onion into large wedges (quarters or sixths). Cut the potatoes into large pieces. Slice the green onion diagonally. Slice the Korean chili peppers diagonally to add a touch of heat.
Step 3
In a bowl, combine all the ingredients for the seasoning sauce. Mix together 1/2 Tbsp gochujang, 3 Tbsp gochugaru, 3 Tbsp jin-ganjang, 1 Tbsp guk-ganjang, 1 Tbsp maesil-cheong, 1 Tbsp mirin, 1 Tbsp sugar, 1 Tbsp minced garlic, and 1/2 Tbsp grated ginger. Whisk well to create a flavorful sauce.
Step 4
Now, let’s start cooking the Dakbokkeumtang! Rinse the chicken thoroughly. Bring a pot of water to a boil and blanch the chicken for about 2-3 minutes. This step helps to remove any gamey odors and impurities, resulting in a cleaner taste.
Step 5
After blanching, rinse the chicken under cold water. You can remove the skin or excess fat if desired, then rinse it clean. If you prefer an even cleaner flavor, you can rinse the chicken once more.
Step 6
In a large pot or Dutch oven, add the prepared chicken. Then, add the prepared vegetables (potatoes, carrots, onion).
Step 7
Add about two-thirds of the prepared seasoning sauce to the pot and mix it well with the chicken and vegetables, ensuring everything is evenly coated. Reserve the remaining sauce to adjust the seasoning later.
Step 8
I’ve prepared some broth made from boiling bean sprouts earlier (or you can use anchovy-kelp broth, or rice water). Using broth instead of plain water adds an extra layer of savory flavor, making the stew even more delicious. (Plain water is also acceptable if you don’t have broth available.)
Step 9
Pour the prepared broth or 1 liter of water into the pot. Bring it to a boil. Ensure there’s enough liquid to partially submerge the ingredients.
Step 10
Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover the pot, and let it simmer for about 30-40 minutes. Cook until the chicken is tender and the potatoes and carrots are soft and cooked through. Stir occasionally to prevent the sauce from sticking to the bottom of the pot.
Step 11
Finally, add the sliced green onions and Korean chili peppers, and simmer for a few more minutes. Taste and add the reserved seasoning sauce if needed to adjust the flavor to your liking. (It will likely be flavorful enough without adding more!)
Step 12
Serve the delicious Dakbokkeumtang generously over hot rice. The steaming stew looks incredibly appetizing! It’s best enjoyed immediately while hot. Enjoy this hearty meal with your family! ^^
