Two-Chicken Dakbokkeumtang: A Hearty and Delicious Meal
Shopping at the Cool Supermarket on a Hot Day – Two-Chicken Dakbokkeumtang
This is a recipe for Dakbokkeumtang (spicy braised chicken), made generously with two packs of pre-cut chicken purchased from the supermarket. Enjoy the simple pleasure of grocery shopping at a cool mart on a sweltering day. We’ve added rice cakes to make this dish even more satisfying, perfect for feeding the whole family, especially since the chickens were a bit smaller than those from the local market. Remove excess fat and skin, then braise it in a flavorful sauce until tender. It’s a true rice thief!
Main Ingredients- 2 chickens (750g each)
- 3 Tbsp cooking oil
- 2 stalks green onions
- 400g tteokbokki rice cakes
- 1/2 onion
- 2 Cheongyang chili peppers
- 1 cup water
Cooking Instructions
Step 1
Prepare the two 750g chickens purchased from the supermarket. Trim away any loose fat or excess skin for a cleaner, more refined taste.
Step 2
Heat a deep pan over medium heat. Add 3 tablespoons of cooking oil. Chop the white parts of the 2 green onion stalks into large pieces and add them to the pan. Stir-fry until fragrant. Infusing the oil with the green onion aroma will deepen the flavor of the Dakbokkeumtang.
Step 3
Add the prepared chicken pieces to the pan and stir-fry them in the fragrant green onion oil. It’s important to lightly sear the chicken on all sides to seal in the juices.
Step 4
Once the chicken is lightly browned, add all the pre-mixed seasoning. Combine 6 Tbsp soy sauce, 3 Tbsp rice wine, 1 Tbsp gochujang, 3 Tbsp gochugaru, 1 Tbsp oligo syrup, 1 Tbsp plum extract, 1 Tbsp minced garlic, 1 Tbsp sesame oil, and 1/2 tsp black pepper in a bowl. Pour 1 cup of water into the empty seasoning bowl to rinse out any remaining sauce, then add this water to the pan. Bring to a boil.
Step 5
When the sauce begins to bubble, rinse the 400g of tteokbokki rice cakes under cold water and add them to the pan. They will absorb the delicious sauce. Stir quickly after adding the rice cakes to prevent them from sticking together.
Step 6
Initially, bring the dish to a rolling boil over high heat to allow the sauce to coat the chicken and rice cakes well. Once the sauce has reduced slightly, lower the heat to medium or low and let it simmer gently. Stir the chicken occasionally, flipping it to ensure the sauce penetrates evenly. Be mindful to prevent burning, and allow it to simmer slowly.
Step 7
Finally, add the 1/2 onion, sliced into thick strips, and the 2 Cheongyang chili peppers and the green parts of the remaining 2 green onion stalks, sliced diagonally. Simmer for a few more minutes. The addition of fresh vegetables adds texture and a wonderful spicy aroma, making the dish even more delightful.
