Tender and Juicy Boneless Chicken Breast Dakbokkeumtang
Family Favorite Boneless Dakbokkeumtang Made Easily and Quickly with the CUCKOO White 3-Burner Induction Cooktop
Introducing a recipe for Dakbokkeumtang made with tender, boneless chicken breast instead of tough breast meat – it’s even more delicious! It’s perfect for enjoying bite-sized pieces without needing to debone. This recipe was cooked using the CUCKOO White 3-Burner Induction Cooktop. Its elegant white surface and frameless design enhance the kitchen’s aesthetic. The powerful 3,400W Super High Heat technology allows for rapid cooking and maintains a stable temperature, significantly reducing cooking time. This ensures ingredients cook evenly without burning or sticking, leading to satisfying results. This recipe was sponsored by CUCKOO. For more information, visit [https://bit.ly/3cFSia6](https://bit.ly/3cFSia6).
Main Ingredients
- 500g boneless chicken breast
- 2 potatoes
- 1 carrot
- 1.5 stalks green onion
- 1 onion
Seasoning
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp cooking oil
- 1 tsp black pepper
- 4 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp mirin (rice wine)
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili powder)
- 3 Tbsp cooking oil
- 1 tsp black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the Dakbokkeumtang. Peel the potatoes and cut them into large, bite-sized pieces, similar in size to the chicken breast chunks.
Step 2
Dice the carrot and onion into cubes roughly the same size as the potatoes. Slice the green onions diagonally into large pieces. Cutting the vegetables into uniform sizes ensures they cook evenly.
Step 3
Heat 3 tablespoons of cooking oil in a pan. Add 1 tablespoon of minced garlic, about half of the sliced green onions (reserve the rest for later), and 3 tablespoons of gochugaru. Stir-fry over low heat, being careful not to burn the chili powder, to release their aromas.
Step 4
Thanks to the CUCKOO induction cooktop’s powerful Super High Heat technology, the ingredients begin to sizzle and cook rapidly as soon as they are added. Induction heat distributes evenly across the pan, maintaining a consistent temperature, which allows you to cook efficiently even with less expensive IH cookware. If you’re new to induction cooking, be aware that the heat can be surprisingly strong at first!
Step 5
Once the green onions in the pan begin to soften and release a fragrant aroma, add the 500g of boneless chicken breast. Stir-fry over high heat until the surface turns white. Searing the chicken breast first helps to seal in the juices, making it more tender.
Step 6
When the chicken breast is about halfway cooked, carefully pour in 300ml of water. Be mindful of the heat to prevent boiling over.
Step 7
Now, add the seasoning ingredients to create the Dakbokkeumtang flavor: 4 tablespoons of soy sauce, 3 tablespoons of sugar, 2 tablespoons of mirin, and 1 teaspoon of black pepper. Stir well to combine.
Step 8
Add all the pre-cut vegetables – potatoes, carrots, and onions – to the pot. Stir everything together to ensure the sauce coats the ingredients evenly. Add the reserved green onions at this stage as well.
Step 9
Cover the pot and reduce the heat to medium. Let it simmer for about 15-20 minutes, or until the potatoes are fully cooked. The CUCKOO induction cooktop’s Wide Flex Zone is versatile, allowing you to use two pots or pans side-by-side or a single large grill pan, making it highly practical.
Step 10
The Dakbokkeumtang is simmering deliciously! Spooning some of the sauce over the ingredients or stirring occasionally will help the flavors meld better and prevent anything from sticking to the bottom.
Step 11
Once the potatoes are tender and the sauce has thickened to your liking, turn off the heat. Serve generously in a bowl. Enjoy this satisfying meal with a side of warm rice. Bon appétit!
