Tender Boneless Dakbokkeumtang: The Ultimate Home-Cooked Dish!
Easy & Delicious Boneless Dakbokkeumtang Recipe with My Signature Gochujang Sauce
Forget about ordering takeout Dakbokkeumtang! You can easily recreate this hearty and flavorful dish at home. This recipe is perfect for special occasions or just to make an ordinary meal extraordinary. Try it out – you won’t be able to resist!
Main Ingredients
- 400g boneless chicken thigh (cut into bite-sized pieces, with bones and skin removed)
- 1 onion (thickly sliced)
- 1 stalk green onion (cut into large pieces)
- 2 servings of dangmyeon (Korean glass noodles, soaked in cold water)
- 1 tsp soy sauce (for marinating chicken)
Spicy & Sweet Sauce
- 2 tsp gochujang (Korean chili paste)
- 3 tsp gochugaru (Korean chili flakes, adjust to spice preference)
- 2 tsp paprika powder (for color and mild sweetness)
- 2 tsp cooking oil (for stir-frying)
- 2 tsp soy sauce (for umami)
- 3 tsp corn syrup or oligosaccharide (for shine and sweetness)
- 1 tsp minced garlic (for aroma)
- 2 tsp gochujang (Korean chili paste)
- 3 tsp gochugaru (Korean chili flakes, adjust to spice preference)
- 2 tsp paprika powder (for color and mild sweetness)
- 2 tsp cooking oil (for stir-frying)
- 2 tsp soy sauce (for umami)
- 3 tsp corn syrup or oligosaccharide (for shine and sweetness)
- 1 tsp minced garlic (for aroma)
Cooking Instructions
Step 1
First, prepare the vegetables that will enhance the flavor of your Dakbokkeumtang. Thickly slice the onion and cut the green onion into large pieces. Soak the dangmyeon in cold water about 30 minutes before cooking to soften them.
Step 2
Heat 2 tsp of cooking oil in a pan over medium heat. Add the 400g of prepared boneless chicken thigh and stir-fry until the chicken is mostly cooked through and the surface turns white.
Step 3
Once the chicken starts to cook, add 1 tsp of soy sauce and continue to stir-fry. This initial seasoning adds a subtle savory depth to the chicken, making it even tastier.
Step 4
When the chicken is about halfway cooked, pour in 500mL of water. The water should be enough to mostly cover the chicken. Bring it to a boil over high heat.
Step 5
Once the water is boiling vigorously, add the prepared sliced onion and green onion. The vegetables will release their fresh flavors into the broth.
Step 6
After adding the vegetables and bringing the stew back to a boil, it’s time to add the spicy and sweet sauce ingredients. Stir in 2 tsp gochujang, 3 tsp gochugaru, and 2 tsp paprika powder until well combined.
Step 7
Once the sauce is dissolved, add 3 tsp of corn syrup (or oligosaccharide) to balance the flavors and 1 tsp of minced garlic for added aroma. Stir everything together so the seasonings are evenly distributed.
Step 8
Finally, add the pre-soaked dangmyeon noodles. Cook over medium heat, stirring occasionally, until the noodles absorb the sauce and the broth thickens to your desired consistency. Be careful not to overcook the noodles, preventing them from becoming mushy!
Step 9
Once the broth has thickened and all the ingredients are well combined, your delicious boneless Dakbokkeumtang is ready! Enjoy it with a hot bowl of rice.
