Sweet Potato Dakbokkeumtang (Spicy Braised Chicken with Sweet Potatoes)
The Ultimate Sweet Potato Dakbokkeumtang Recipe: A Perfect Balance of Spicy and Sweet
Today, we’re sharing a recipe for Dakbokkeumtang (Spicy Braised Chicken), a dish beloved by everyone for its perfectly balanced spicy and sweet flavors. Chicken skin contains a good amount of fat, which contributes to its savory taste. While 100g of chicken meat is about 110Kcal, 100g of chicken skin can be around 450Kcal, which is more than pork belly (330Kcal per 100g). However, the fat in chicken skin is rich in healthy unsaturated fats. The ratio of saturated to unsaturated fats in chicken skin is approximately 3:7, compared to pork belly’s 4:6, making chicken skin’s fat profile healthier. You can choose to keep the skin on or remove it based on your preference. Today, I’ll be making Dakbokkeumtang with the skin removed for a cleaner taste.
Main Ingredients
- 1.2kg chicken pieces for braising (Dakbokkeumtang cut)
- 1 medium sweet potato
- 1 carrot
- 1 onion
- 1 stalk of green onion
Cooking Instructions
Step 1
First, prepare the chicken by removing the skin. You can easily trim the skin off with kitchen scissors. If you purchased the chicken from a butcher, you could ask them to remove it, but if you bought it from a market, you can carefully remove it yourself. Rinse the chicken thoroughly under cold water to remove any impurities or internal organs. If desired, make shallow cuts into the chicken pieces to help the marinade penetrate better.
Step 2
To remove any gamey smell from the chicken, fill a pot with water and add a piece of green onion and ginger powder (or fresh ginger). Once the water comes to a rolling boil, add the prepared chicken pieces. Let it boil vigorously for about 5 minutes, then turn off the heat. Drain the chicken and rinse it thoroughly under cold running water. This process effectively eliminates any unpleasant odors. I’m quite sensitive to chicken smells, so I always use this method to ensure a clean-tasting dish.
Step 3
For a simpler cooking process, we’ll mix the seasonings directly in the pot. Place the prepared chicken in the cooking pot and then add all the seasoning ingredients on top: gochugaru, gochujang, minced garlic, soy sauce, tuna extract, plum extract, and cooking wine. Gently mix everything together with your hands, ensuring the chicken is well-coated with the marinade. This allows the flavors to meld beautifully.
Step 4
If you plan to cook the sweet potatoes with their skin on, it’s crucial to scrub them very clean. Use a vegetable brush or even coarse salt to scrub away any dirt or blemishes from the skin. Leaving the skin on adds extra flavor and nutrients to the dish.
Step 5
Cut the sweet potato and carrot into large, bite-sized pieces. Since Dakbokkeumtang simmers for a while, cutting the vegetables too small will cause them to break down and become mushy. Large chunks will hold their shape better and contribute to a hearty texture. Aim for pieces about 3-4 cm (1.5 inches) in size.
Step 6
Slice the onion into large pieces, similar in size to the sweet potato and carrot. Cut the green onion diagonally. These large vegetable pieces not only enhance the flavor but also contribute to the appealing presentation of the dish.
Step 7
Now, let’s start cooking. Add the large chunks of sweet potato and carrot to the pot with the marinated chicken. Pour in enough water to almost cover the ingredients. (Tip: Do not add the onion and green onion at this stage.) Turn the heat to high and bring the mixture to a boil uncovered. Once it’s bubbling vigorously, proceed to the next step.
Step 8
Once the mixture is boiling, cover the pot with a lid and reduce the heat to medium. Let it simmer for at least 20 minutes, or until the chicken is tender and the flavors have deeply infused. If the sauce thickens too much during cooking, you can add a little water as needed.
Step 9
After 20 minutes, remove the lid and add the prepared large pieces of onion and green onion. Increase the heat to high again and simmer for another 5 minutes. This will help the sauce reduce to a desirable, rich consistency, completing your delicious Dakbokkeumtang. Taste and adjust seasoning if necessary, adding a pinch of salt or a little more soy sauce.
