Spicy Braised Chicken Stew (Dakbokkeumtang) with Savory Broth
How to Make Spicy Braised Chicken Stew (Dakbokkeumtang) – A Flavorful Recipe
This braised chicken stew, also known as Dakbokkeumtang, boasts a refreshing and spicy broth that makes it a perfect accompaniment to soju. It arguably deserves the name ‘Dak Maeuntang’ (spicy chicken soup) even more! With hearty chunks of potato, fragrant perilla leaves, and nutty perilla seeds added at the end, this recipe elevates the flavor profile. Here’s how to make this delicious dish without any gamey odor.
Main Ingredients
- 1.4kg chicken cut for stew (Wash thoroughly to remove any gamey smell)
- 5 Tbsp Soju (for removing gamey smell)
- 1/2 tsp Salt (for marination)
- Pinch of Black Pepper (for marination)
- 1 Coin-shaped broth cube (enhances depth and richness of the broth)
- 60g Carrot (cut into large chunks for texture)
- 4 Potatoes (peeled and cut into large cubes for tenderness)
- 1 King Oyster Mushroom (sliced into bite-sized pieces for flavor)
- 1/2 Onion (cut into large wedges for sweetness and flavor)
- 1 Green Onion (sliced diagonally for freshness)
- 8 Perilla Leaves (added at the end for aroma)
- 2 Tbsp Perilla Seed Powder (adjust to taste for nuttiness)
Spicy Braised Chicken Sauce
- 2 Tbsp Soy Sauce for soup (adds deep umami)
- 2 Tbsp Tuna Extract (further enhances umami)
- 2 Tbsp Mirin (or cooking wine) (removes gamey smell and adds sheen)
- 3 Tbsp Gochujang (Korean chili paste) (forms the base of the spicy flavor)
- 1/2 Tbsp Doenjang (Korean soybean paste) (adds a savory and umami depth)
- 1 Tbsp Minced Garlic (for flavor)
- 1/2 Tbsp Ginger Syrup (or a little minced ginger, to remove gamey smell and enhance flavor)
- 1/2 Tbsp White Sugar (balances sweetness and adds gloss)
- 2 Tbsp Soy Sauce for soup (adds deep umami)
- 2 Tbsp Tuna Extract (further enhances umami)
- 2 Tbsp Mirin (or cooking wine) (removes gamey smell and adds sheen)
- 3 Tbsp Gochujang (Korean chili paste) (forms the base of the spicy flavor)
- 1/2 Tbsp Doenjang (Korean soybean paste) (adds a savory and umami depth)
- 1 Tbsp Minced Garlic (for flavor)
- 1/2 Tbsp Ginger Syrup (or a little minced ginger, to remove gamey smell and enhance flavor)
- 1/2 Tbsp White Sugar (balances sweetness and adds gloss)
Cooking Instructions
Step 1
First, rinse the chicken pieces thoroughly. In a bowl, combine the chicken with 5 Tbsp of soju, 1/2 tsp of salt, and a pinch of black pepper. Gently mix and let it marinate for 30 minutes. This step is crucial for effectively removing any gamey odor from the chicken.
Step 2
In a separate bowl, combine all the sauce ingredients: 2 Tbsp soy sauce for soup, 2 Tbsp tuna extract, 2 Tbsp mirin, 3 Tbsp gochujang, 1/2 Tbsp doenjang, 1 Tbsp minced garlic, 1/2 Tbsp ginger syrup, and 1/2 Tbsp white sugar. Whisk everything together until well combined to create the sauce.
Step 3
Now, prepare the vegetables. Peel the potatoes and cut them into large, bite-sized cubes. Cut the carrot into similarly large pieces. Slice the king oyster mushroom into manageable chunks. Cut the onion into large wedges and the green onion diagonally. Wash the perilla leaves and set them aside.
Step 4
Fill a large, deep pot with plenty of water and bring it to a rolling boil over high heat. This step is for parboiling the chicken to remove impurities.
Step 5
Once the water is boiling, add the marinated chicken pieces and let them cook for about 5 minutes. You’ll notice any blood or impurities rising to the surface. After 5 minutes, carefully remove the chicken and rinse it thoroughly under cold running water. This will make the chicken much cleaner.
Step 6
Return the rinsed chicken to the pot. Add 1 liter of water and 1 coin-shaped broth cube. The broth cube will add a deep and rich flavor to the stew.
Step 7
Pour all the prepared sauce into the pot. Add the potatoes, carrots, onions, and king oyster mushrooms. Bring the stew to a boil over high heat, then reduce the heat to medium-low, cover the pot, and simmer for about 30 minutes, or until the vegetables are tender.
Step 8
While the stew is simmering, you can skim off any foam or excess oil that rises to the surface with a spoon. This will result in a clearer and cleaner-tasting broth (Optional).
Step 9
After about 30 minutes, when the potatoes and carrots are tender, add the diagonally sliced green onions and perilla leaves. Sprinkle with 2 Tbsp of perilla seed powder. Continue to cook with the lid off for another 2-3 minutes, allowing the fragrant perilla and nutty perilla seed flavors to meld into the broth. Your delicious Dakbokkeumtang is now ready!
Step 10
You can adjust the amount of perilla seed powder to your preference. If you prefer a less thick broth, adding just 1 Tbsp will still impart a lovely nutty aroma.
Step 11
The finished Spicy Braised Chicken Stew is a delightful combination of fluffy, well-cooked potatoes, tender chicken, and aromatic perilla leaves. It’s a satisfying dish for both a meal and a drinking snack. You can also enhance it by adding tteokbokki rice cakes or udon noodles for an extra treat!
