Sweet & Spicy Dakbokkeumtang (Korean Braised Chicken)
A Beloved Dakbokkeumtang Recipe, Made Sweet and Spicy with Sweet Potatoes
Introducing Dakbokkeum (Dakdoritang), a delicious main dish that’s perfect for days when you need a satisfying meal. This recipe is incredibly easy to follow, making it a go-to for any home cook. The addition of sweet potatoes brings a delightful sweetness that perfectly balances the spicy, savory broth, creating a dish everyone will love. It’s guaranteed to be a rice-pairing champion!
Main Ingredients- 1 whole chicken (medium size or native chicken)
- 1 onion
- 1 sweet potato
- 1/3 carrot
- 3 cheongyang peppers (Korean chili peppers)
Seasoning- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes, use cheongyang gochugaru for extra heat)
- 1.5 Tbsp gochujang (spicy Korean chili paste)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp grated fresh ginger)
- 2 Tbsp soy sauce
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes, use cheongyang gochugaru for extra heat)
- 1.5 Tbsp gochujang (spicy Korean chili paste)
- 3 Tbsp plum extract (maesilcheong)
- 1 Tbsp sugar
- A pinch of black pepper
- A pinch of ginger powder (or 1/2 tsp grated fresh ginger)
Cooking Instructions
Step 1
Today’s star is a whole native chicken, purchased from a local market. While slightly chewier than broiler chickens, native chicken offers a wonderfully springy texture, fresh flavor, and a great price. Its unique taste will elevate the dish.
Step 2
The key to delicious Dakbokkeumtang is effectively removing any gamey odors! Carefully inspect the chicken. Inside the bone structures, particularly near the rib cage, you’ll often find clumps of blood – use your finger to firmly press and remove them. Also, trim away any excess skin, sinew, or fat. This meticulous preparation ensures a clean and pure chicken flavor.
Step 3
After thoroughly washing the prepared chicken, blanch it in boiling water for about 1-2 minutes, just enough to remove impurities. You’ll notice a good amount of foam rise to the surface – this is perfectly normal. Drain the chicken and rinse it under cold water.
Step 4
Now, let’s create the flavor base for our Dakbokkeumtang. In a bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, plum extract, sugar, black pepper, and ginger powder. Mix everything thoroughly until well combined. Don’t skimp on the garlic; it’s essential for both flavor and odor removal.
Step 5
Add the seasoned marinade to the blanched chicken. Pour in enough water so that the chicken is about halfway submerged. Bring the mixture to a boil over high heat. Cooking on high heat initially helps to seal in the chicken’s juices, ensuring a tender and flavorful result.
Step 6
While the chicken is cooking, prepare the vegetables. Cut the onion into large chunks. Chop the sweet potato and carrot into bite-sized pieces. Slice the cheongyang peppers diagonally; they will infuse the sauce with a pleasant spicy aroma. Cutting the vegetables into larger pieces helps them hold their shape and provides a satisfying texture.
Step 7
After boiling over high heat for about 5 minutes, reduce the heat to medium and let it simmer. Once the chicken is mostly cooked, add the prepared onion, sweet potato, and carrot to the pot. Continue cooking until the vegetables are tender and the flavors have melded beautifully. Taste the broth and add a little salt if needed.
Step 8
Once the sauce has thickened to a rich, glossy consistency and the sweet potatoes are soft and creamy, your delicious Dakbokkeumtang is ready! The sweet and spicy sauce will be deeply infused into the chicken, making every bite incredibly satisfying. Don’t forget to mix the leftover sauce with rice – it’s absolutely divine! This dish is sure to become a family favorite.
