Sweet Potato Dakbokkeumtang (Spicy Braised Chicken)
Dakbokkeumtang with Round Glass Noodles and Sweet Potatoes!
We made a savory and spicy Dakbokkeumtang with generous amounts of sweet potatoes and chewy round glass noodles. The sauce is slightly reduced, making it perfect for pairing with rice.
Main Ingredients
- Chicken for Dakbokkeumtang, 600g
- Sweet potatoes, 2 medium
- Round glass noodles, 10 strands
- Perilla leaves, 10 leaves
- Cheongyang peppers, 3
- Bay leaves, 4-5
Seasoning Ingredients
- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2-3 Tbsp (adjust to spice preference)
- Minced garlic, 1.5 Tbsp
- Soy sauce, 3-4 Tbsp
- Oligosaccharide (or corn syrup), 2-3 Tbsp (adjust sweetness)
- Sugar, a pinch (for extra sweetness)
- Black pepper, a pinch
- Sake (or cooking wine/soju), 1 cup (200ml)
- Sesame oil, 1 Tbsp
- Toasted sesame seeds, a pinch
- Gochujang (Korean chili paste), 1 Tbsp
- Gochugaru (Korean chili flakes), 2-3 Tbsp (adjust to spice preference)
- Minced garlic, 1.5 Tbsp
- Soy sauce, 3-4 Tbsp
- Oligosaccharide (or corn syrup), 2-3 Tbsp (adjust sweetness)
- Sugar, a pinch (for extra sweetness)
- Black pepper, a pinch
- Sake (or cooking wine/soju), 1 cup (200ml)
- Sesame oil, 1 Tbsp
- Toasted sesame seeds, a pinch
Cooking Instructions
Step 1
First, soak the round glass noodles in cold water for at least 30 minutes until softened. This ensures they cook evenly and maintain a pleasant chewy texture.
Step 2
Place the cut chicken pieces for Dakbokkeumtang in a pot. Add the bay leaves and half of the sake (or cooking wine/soju). Bring to a rolling boil over high heat for about 3-5 minutes to remove any impurities and gamey smell. Discard the boiling liquid, rinse the chicken under cold water, and set aside.
Step 3
While the chicken is blanching, peel the sweet potatoes and cut them into large chunks. Wash the perilla leaves thoroughly, trim the stems, and slice them. Slice the Cheongyang peppers diagonally. (Optional: You can also add green onions or onions for extra flavor and texture.)
Step 4
Now, let’s prepare the delicious seasoning sauce. In a bowl, combine gochujang, gochugaru, minced garlic, soy sauce, oligosaccharide, sugar, black pepper, and the remaining half cup of sake (or cooking wine/soju). Mix everything well. Adjust the sweetness by adding more or less oligosaccharide or sugar according to your preference.
Step 5
Transfer the blanched chicken back into the pot. Add just enough water to barely cover the chicken. Pour in the prepared seasoning sauce and mix well with the chicken. Bring to a vigorous boil over high heat and cook for 10 minutes, allowing the chicken to absorb the flavors.
Step 6
Once the chicken has cooked for 10 minutes, add the chunked sweet potatoes to the pot. Continue to simmer over medium heat until the sweet potatoes are tender. Taste the sauce periodically. If it’s not salty enough, add a bit more seasoning; if it’s too salty, add a little water to dilute it.
Step 7
When the sweet potatoes are fully cooked, add the sliced perilla leaves and diagonally sliced Cheongyang peppers. Also, add the soaked round glass noodles to the pot.
Step 8
Stir everything gently to combine. Cook for another 3 minutes, or until the glass noodles are cooked through and tender. Turn off the heat. Just before serving, drizzle with sesame oil and sprinkle with toasted sesame seeds for a wonderful finish. The sweet potatoes beautifully complement the spicy sauce, and the thick glass noodles make each bite satisfying. Enjoy your homemade Dakbokkeumtang!
