Spicy Braised Native Chicken (Dakbokkeum)
A Hearty and Spicy Dakbokkeum Made with Native Chicken!
We’ve made a hearty and spicy Dakbokkeum using native chicken, which is perfect for a generous home-cooked meal.
Main Ingredients- 1 Native Chicken (about 1kg)
- 2 Green Onions (large stalks)
- 1 Onion (medium)
- 6 Cheongyang Peppers (Korean red chili peppers)
- 1/3 Carrot
Spicy Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 4 Tbsp Oga-pi Berry Fermented Extract (or corn syrup/honey)
- Pinch of Black Pepper
- Pinch of Sesame Seeds (for garnish)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 7 Tbsp Soy Sauce
- 1 Tbsp Minced Garlic
- 4 Tbsp Oga-pi Berry Fermented Extract (or corn syrup/honey)
- Pinch of Black Pepper
- Pinch of Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, prepare the native chicken. Debone the chicken and cut the meat into bite-sized pieces (about 3-4cm). You can use the bones to make broth or for other uses.
Step 2
Wash all the vegetables thoroughly under running water. Drying them after washing will make them easier to handle during preparation.
Step 3
In a large bowl, combine all the ingredients for the Dakbokkeum seasoning sauce: gochujang, gochugaru, soy sauce, minced garlic, oga-pi berry fermented extract, and black pepper.
Step 4
Mix the seasoning ingredients thoroughly with a spoon or whisk until smooth and well combined, ensuring there are no lumps. Preparing the sauce in advance makes cooking much more convenient.
Step 5
Slice the Cheongyang peppers diagonally to add a spicy kick. Chop the green onions diagonally into large pieces for aroma. Slice the onion into thick strips, and cut the carrot into half-moon shapes.
Step 6
Now, let’s start stir-frying. In a deep, wide pan or wok, add the prepared chicken, all the sliced vegetables, and the prepared seasoning sauce.
Step 7
Mix everything well, either by hand or with a spatula, to ensure the chicken and vegetables are evenly coated with the sauce. Once coated, place the pan over high heat and begin to stir-fry. It’s important to sear the chicken on high heat initially to lock in its juices.
Step 8
Once the chicken and vegetables start to cook, cover the pan with a lid, reduce the heat to medium-low, and let it simmer for a while. This allows the chicken to become tender and absorb the flavors of the sauce. Cook for about 10-15 minutes.
Step 9
Transfer the finished spicy and hearty Dakbokkeum to a large serving plate or tray. It’s a perfect dish to serve with rice or as a side for drinks!
Step 10
The vibrant red sauce and generous ingredients make this dish visually appealing and incredibly appetizing. It’s a dish that will surely impress at your table.
Step 11
Take a bite, and you’ll be amazed by the chewy texture of the native chicken combined with the sweet and spicy sauce! It tastes so good, it makes me think it would be delicious grilled over charcoal too. I might try that next time! You should definitely give this recipe a try!
