Spicy & Sweet Braised Chicken Stew with Fresh Potatoes (Dakbokkeumtang)
Master the Art of Dakbokkeumtang with Fresh Potatoes! The Golden Ratio for the Braising Sauce & How to Remove Any Gamey Smell! Unbelievably Delicious!
Serve with a rich, savory broth that’s perfect for spooning over rice – it’s absolutely divine!
Main Ingredients- 900g chicken cut for stew (Dakbokkeumtang cut)
- 2 medium potatoes
- 1/2 medium onion
- 1 stalk green onion (scallion)
- 2 Korean green chilies (Cheongyang peppers)
- 1 red chili pepper
- Milk, enough to cover the chicken
- 3 cups water (approx. 600ml)
Golden Braising Sauce- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 3 Tbsp grated onion
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or rice syrup (Mulyeot)
- 2 Tbsp sugar
- 1 Tbsp Maesil-cheong (Korean plum extract)
- 4 Tbsp soy sauce
- 1 Tbsp Cheongju (rice wine or cooking wine)
- A pinch of black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 3 Tbsp grated onion
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp corn syrup or rice syrup (Mulyeot)
- 2 Tbsp sugar
- 1 Tbsp Maesil-cheong (Korean plum extract)
- 4 Tbsp soy sauce
- 1 Tbsp Cheongju (rice wine or cooking wine)
- A pinch of black pepper
Cooking Instructions
Step 1
Begin by preparing 900g of chicken specifically cut for braising (Dakbokkeumtang). Trim any excess fat or stray feathers and rinse thoroughly. To eliminate any gamey odor and make the chicken more tender, submerge the chicken pieces in enough milk to cover them completely and let it soak for 30 minutes.
Step 2
Now, let’s prepare the ‘Golden Braising Sauce’ that is key to the delicious flavor of Dakbokkeumtang. In a mixing bowl, add 3 tablespoons of Gochujang (Korean chili paste),
Step 3
and 1 tablespoon of minced garlic.
Step 4
Add 3 tablespoons of finely grated onion. The grated onion will lend a natural sweetness and umami depth to the sauce.
Step 5
Incorporate 3 tablespoons of Gochugaru (Korean chili flakes) for a pleasant spiciness.
Step 6
For a glossy finish and sweetness, add 1 tablespoon of corn syrup (Mulyeot).
Step 7
Add 2 tablespoons of sugar to balance the flavors. You can adjust this amount to your preference.
Step 8
To further enhance the flavor and reduce any residual chicken smell, add 1 tablespoon of Cheongju (rice wine or cooking wine).
Step 9
Season with a pinch of black pepper to round out the overall taste profile.
Step 10
Add 1 tablespoon of Maesil-cheong (Korean plum extract) for a touch of sweet and sour complexity.
Step 11
Finally, add 4 tablespoons of soy sauce, the foundation of savory flavor. Whisk everything together until well combined and let the sauce rest for a short while to allow the flavors to meld.
Step 12
After the chicken has soaked in milk, remove it from the milk using a colander and let the excess milk drain naturally. There’s no need to rinse the chicken under running water.
Step 13
Generously coat the drained chicken pieces with the prepared braising sauce. To ensure the marinade penetrates deeply into the chicken, cover the bowl with plastic wrap and refrigerate for 2 hours. This marinating step is crucial for developing the rich flavor of the Dakbokkeumtang.
Step 14
Transfer the marinated chicken to a pot and pour in 3 cups (about 600ml) of water. Bring to a boil over high heat for 10 minutes. Skim off any foam that rises to the surface during boiling for a cleaner taste.
Step 15
Once the chicken is partially cooked, add 2 medium potatoes, cut into large chunks, and reduce the heat to medium. Continue to simmer for another 20 minutes, or until the potatoes are tender and fluffy, complementing the chicken perfectly.
Step 16
When the potatoes are almost cooked through, add 1/2 medium onion, cut into large pieces, and simmer for 3 more minutes. The onion will soften and release its sweetness into the broth.
Step 17
Finally, add 1 stalk of green onion, cut into manageable pieces,
Step 18
along with 2 Cheongyang peppers and 1 red chili pepper for a final touch of heat and color. Simmer for an additional 1 minute, and your delicious Dakbokkeumtang is ready!
Step 19
The large chunks of potato add a hearty texture and make this dish wonderfully satisfying.
Step 20
When the broth has slightly thickened, it’s perfect for mixing with rice for an incredibly delicious meal! Enjoy this wonderful dish with your family today! Bon appétit! ^^
