Spicy Braised Chicken Stew
How to Make a Flavorful and Spicy Korean Braised Chicken Stew (Dakbokkeumtang)
We bought chicken intending to make Jjimdak for the kids, but my husband suddenly craved a spicy Dakbokkeumtang! When there’s a craving, you must fulfill it! While the spicy stew was being made for the adults, we prepared a separate batch of chicken drumettes baked in the oven for the children. This recipe shows you how to make a delicious, slightly soupy Dakbokkeumtang, perfect for a chilly day. The measurements are based on a standard Korean tablespoon (1 Tbsp), making it easy for anyone to follow. We used one regular-sized chicken.
Main Ingredients- 1 whole chicken, cut for braising
- 2-3 potatoes
- 1 stalk of green onion
- 3-5 cabbage leaves
- 1 onion
Seasoning Mix- 6 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Minced garlic
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Curry powder
- 0.5 tsp Black pepper
- 6 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Soy sauce
- 1 Tbsp Sugar
- 1.5 Tbsp Minced garlic
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Curry powder
- 0.5 tsp Black pepper
Cooking Instructions
Step 1
To help remove any gamey smell from the chicken, soak it in milk for about 20 minutes. You can also soak the chicken drumettes for the kids or any chicken gizzards received as a service along with the main chicken.
Step 2
While the chicken is soaking, prepare the seasoning mix for the Dakbokkeumtang. In a bowl, combine 6 Tbsp Gochugaru, 3 Tbsp soy sauce, 1 Tbsp sugar, 1.5 Tbsp minced garlic, 2 Tbsp mirin, 1 Tbsp curry powder, and a dash of black pepper. Mix well until thoroughly combined.
Step 3
Rinse the chicken thoroughly after soaking it in milk and drain any excess water. Then, place the chicken in the prepared seasoning mix and gently toss to coat each piece evenly. Ensure the marinade covers all the chicken parts.
Step 4
Prepare the potatoes for the stew. Peel them, wash them clean, and cut them as desired. If you’re not a big fan of potatoes, you can use just one or two, cut into halves.
Step 5
Place the marinated chicken and potatoes into a pot. Add enough water or rice water (ssalddeumul) to cover the chicken. Using rice water can add an extra depth of flavor to the broth.
Step 6
While the stew is coming to a boil, prepare the vegetables. Chop the onion, green onion, cabbage, and optional Korean chili peppers into large, bite-sized pieces according to your preference.
Step 7
Once the stew starts boiling, add all the prepared vegetables (onion, green onion, cabbage, and chili peppers) to the pot. Chopping them into larger pieces will enhance their texture and enrich the broth’s flavor.
Step 8
Continue to simmer over medium heat until the chicken, potatoes, and vegetables are tender. Spooning some of the broth over the ingredients occasionally will help the flavors meld together.
Step 9
Once all the ingredients are well-cooked and tender, tear some fresh perilla leaves (kkennip) and add them to the stew. The aromatic scent of perilla leaves will add a wonderful dimension to the Dakbokkeumtang.
Step 10
Simmer for a few more minutes after adding the perilla leaves, and your delicious Dakbokkeumtang is ready!
Step 11
To keep it warm and enhance the dining experience, transfer the finished stew into a traditional Korean earthenware pot (ttukbaegi). This will help maintain the heat for longer.
Step 12
Warm up on a chilly day with this deliciously spicy and savory Dakbokkeumtang. For the kids, enjoy baked chicken drumettes for a delightful dinner. Have a wonderful mealtime together as a family!
