Spicy & Sweet Dakbokkeumtang (Spicy Braised Chicken)
Only Chicken Thighs! Delicious Dakbokkeumtang (Korean Spicy Braised Chicken) – A Perfect Rice Dish!
I’ve made Dakbokkeumtang using only chicken thighs to highlight their rich juices and tender texture, making it a family favorite! This recipe features chicken thighs for an extra tender and flavorful Dakbokkeumtang. It’s the ultimate home-cooked meal that will have you finishing a bowl of rice in no time!
Main Ingredients- 7 Chicken Thighs (use uncured ones)
- 1 Carrot (cut into large pieces)
- 1/2 Sweet Potato (cut into thick sticks)
- 1/2 Onion (cut into large wedges)
Spicy & Sweet Sauce Ingredients- 2 Tbsp Minced Garlic
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Wine (like Mirin)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Pinch Black Pepper
- 1 Tbsp Sugar (adjust to sweetness preference)
- 2 Tbsp Minced Garlic
- 1.5 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Wine (like Mirin)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Pinch Black Pepper
- 1 Tbsp Sugar (adjust to sweetness preference)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will make our Dakbokkeumtang delicious! Wash the sweet potato thoroughly and cut it into thick stick shapes. Be careful not to cut them too thin, or they might fall apart.
Step 2
Cut the carrot into large pieces to maintain a nice texture. It’s best not to cut them too thinly, so they don’t break apart during cooking.
Step 3
Cut the onion into large wedges, dividing it into three pieces. The sweetness from the onion will seep into the sauce, adding wonderful depth.
Step 4
Now, let’s prepare the garlic to add flavor to our spicy and sweet Dakbokkeumtang. Finely mince fresh garlic. You can also use pre-minced garlic.
Step 5
It’s time to make the heart of the Dakbokkeumtang – the sauce! In a bowl, combine 2 Tbsp minced garlic, 1.5 Tbsp gochujang, 2 Tbsp soy sauce, 3 Tbsp cooking wine, 3 Tbsp gochugaru, a pinch of black pepper, and 1 Tbsp sugar. Mix well until everything is evenly combined. Feel free to adjust the amount of sugar and gochugaru to your preferred level of spiciness and sweetness.
Step 6
Once all the ingredients are prepped, grab a deep pot. Place the cleaned chicken thighs in the bottom of the pot, arranging them nicely. The fat released from the chicken will add flavor to the other ingredients.
Step 7
Arrange the prepared vegetables – carrots, onions, and sweet potatoes – on top of the chicken thighs. Adding colorful vegetables makes the dish look even more appetizing.
Step 8
Now, pour the delicious sauce evenly over everything and add water. A 1:1 ratio of sauce to water is a good starting point. Initially, add just enough water to lightly cover the ingredients. You can adjust the liquid amount as it simmers.
Step 9
Bring to a boil over high heat, then reduce the heat to medium-low, cover, and let it simmer gently. Cook for about 20-25 minutes, or until the chicken is completely cooked through and the vegetables are tender. If the sauce becomes too thick during cooking, add a little more water to reach your desired consistency.
Step 10
Once perfectly cooked, transfer the Dakbokkeumtang to a serving dish. It’s incredibly delicious served hot with rice! Don’t forget to mix some rice into the leftover sauce – it’s a fantastic treat.
