Spicy Korean Braised Chicken Stew (Dakbokkeumtang) – Kim Soo Mi Style
My Absolute Favorite: Kim Soo Mi’s Delicious Dakbokkeumtang Recipe (Spoon Measurements)
Today, I’m introducing a beloved Korean dish that everyone enjoys: Dakbokkeumtang! I personally prefer Kim Soo Mi’s recipe for this stew, as I like it to be richly flavored and a little spicy. I often make it using her wonderful recipe!
Main Ingredients- 1kg chicken (cleaned and cut)
- 1 onion (cut into large pieces)
- 1 green onion (cut into large pieces)
- 3 Korean chili peppers (sliced diagonally)
- 3 potatoes (cut into bite-sized pieces)
- 3 cups water (for broth)
Seasoning- 1.5 Tbsp gochujang (Korean chili paste)
- 1 cup soy sauce (approx. 18 Tbsp)
- 1 cup gochugaru (Korean chili flakes, approx. 18 Tbsp, adjust for spice level)
- 5 Tbsp minced garlic
- 1 Tbsp plum extract (for sweetness and depth)
- 2 Tbsp sugar (adjust sweetness)
- Pinch of black pepper
- 1 Tbsp vinegar (to remove gamey smell)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 cup soy sauce (approx. 18 Tbsp)
- 1 cup gochugaru (Korean chili flakes, approx. 18 Tbsp, adjust for spice level)
- 5 Tbsp minced garlic
- 1 Tbsp plum extract (for sweetness and depth)
- 2 Tbsp sugar (adjust sweetness)
- Pinch of black pepper
- 1 Tbsp vinegar (to remove gamey smell)
Cooking Instructions
Step 1
Rinse the chicken thoroughly under cold running water to remove any impurities. Pay attention to washing away any blood clots inside the crevices.
Step 2
Place the rinsed chicken in a pot, add 1 tablespoon of vinegar, and let it sit for about 5 minutes. This step helps to sanitize the chicken and remove any gamey odors.
Step 3
Bring a pot of water to a boil, add the chicken that was soaked in vinegar, and blanch for about 5 minutes. You’ll notice impurities floating to the surface. This process helps create a cleaner broth for your Dakbokkeumtang.
Step 4
Remove the blanched chicken from the boiling water and rinse it once more under cold running water. This is an important step to wash away any remaining impurities or excess fat.
Step 5
In a large bowl, combine 1.5 tablespoons of gochujang, 1 cup of soy sauce (approx. 18 Tbsp), 1 cup of gochugaru (approx. 18 Tbsp), 5 tablespoons of minced garlic, 1 tablespoon of plum extract, 2 tablespoons of sugar, a pinch of black pepper, and 1 tablespoon of vinegar. Mix well to create the delicious seasoning paste.
Step 6
Add the cleaned chicken, large chunks of green onion, diagonally sliced Korean chili peppers, and the prepared seasoning paste to a pot. Pour in about 3 cups of water, just enough to partially cover the chicken. Be mindful not to add too much water, as it can dilute the flavor; adjust as needed.
Step 7
Peel and cut the potatoes into large, round pieces. Add them along with the onion to the pot with the chicken. Bring everything to a rolling boil over high heat! The potatoes will cook and infuse their flavor into the stew, making it even more delicious.
Step 8
Boil over high heat with the lid off for about 30 minutes. Stir occasionally to ensure the chicken and vegetables cook evenly. The sauce will thicken and the flavors will deeply penetrate the chicken.
Step 9
Your delicious Dakbokkeumtang is ready! It’s a dish that will make you want to finish a whole bowl of rice. For an extra treat, enjoy it with a steaming bowl of rice and some crispy roasted seaweed snacks (or dried seaweed sheets). It’s truly a fantastic combination! This is a great tip!
