Aged Kimchi Dakbokkeumtang: The Essence of Deep, Spicy Chicken Stew
How to Make Aged Kimchi Dakbokkeumtang – A Deeply Flavorful and Spicy Chicken Dish
This Dakbokkeumtang (spicy braised chicken stew) harnesses the profound flavor of aged kimchi, which I made on a recent weekend using homemade kimchi from my parents’ home. The deliciousness of the kimchi made this chicken dish even more delightful. When you have a loss of appetite, this one dish is enough; no other side dishes are needed. Let’s cook a hearty portion with one whole chicken and one head of kimchi.
Main Ingredients
- 1 whole chicken (for Dakbokkeumtang)
- 4 potatoes
- 1 onion
- 1 whole head of well-fermented napa cabbage kimchi
- 2 cups water (approx. 400ml)
- 1 stalk green onion
- A few bay leaves (for blanching chicken)
Seasoning Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy sauce
- 2 Tbsp Cheongju (rice wine/mirin)
- 2 Tbsp Oligodang (or corn syrup)
- 1/3 Tbsp Ginger powder
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- A pinch of black pepper
- 1 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy sauce
- 2 Tbsp Cheongju (rice wine/mirin)
- 2 Tbsp Oligodang (or corn syrup)
- 1/3 Tbsp Ginger powder
- 3 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the chicken, which is already cut for Dakbokkeumtang. (You can adjust the amount based on your family size; two chickens are shown in the picture).
Step 2
Rinse the chicken thoroughly under running water, ensuring all blood from the bone area is removed. Trim away any excess fat. This is a crucial step to reduce any gamey smell from the chicken.
Step 3
In a pot, bring a generous amount of water to a boil with vinegar and bay leaves. Once boiling vigorously, add the chicken and blanch for about 3-5 minutes until it just starts to cook. (Tip: For an even more effective way to remove any gamey odor, you can soak the chicken in milk for about 30 minutes before blanching).
Step 4
After blanching, rinse the chicken again under cold running water. Make sure to wash away any remaining residues or fats, especially around the bones. This step is essential for a clean flavor and clear broth.
Step 5
Peel the potatoes. If they are large, cut them into halves or quarters. Smaller potatoes can be left whole. Cut the onion in half and then into large wedges.
Step 6
Slice the cheongyang (spicy) chili peppers diagonally for an extra kick, and add red chili peppers for color. Cut the green onion into large diagonal pieces. (You can omit the green onion if preferred).
Step 7
Now, let’s make the seasoning sauce that defines the Dakbokkeumtang’s flavor. In a bowl, combine 1 Tbsp Gochujang, 4 Tbsp Soy Sauce, 2 Tbsp Cheongju, 2 Tbsp Oligodang, 1/3 Tbsp Ginger Powder, 3 Tbsp Gochugaru, 1 Tbsp Minced Garlic, and a pinch of Black Pepper. Mix well until all ingredients are evenly incorporated. (Tip: Using too much Gochujang can make the stew cloudy. If you prefer a spicier taste, adjust the amount of Gochugaru instead. This recipe leans towards a soy sauce base, resulting in a clean yet spicy flavor).
Step 8
Prepare a wide and deep pot (or a Dakbokkeumtang pot). After rinsing it, add the prepared chicken, potatoes, and onions. Pour in 2 cups of water (approx. 400ml) and all the prepared seasoning sauce. Bring to a rolling boil over high heat.
Step 9
Once the chicken and vegetables start boiling, reduce the heat slightly. Place the whole head of aged kimchi (or cut it into pieces if preferred) on top of the chicken. Cover the pot and let it simmer until the ingredients are cooked.
Step 10
When the stew is bubbling vigorously, reduce the heat to medium. Remove the lid and ladle the broth over the chicken and vegetables as it cooks. This basting method helps the flavors penetrate evenly and deepens the taste.
Step 11
Once the chicken is fully cooked and the sauce has thickened, add the sliced chili peppers and green onions. Simmer for another few minutes until everything is well combined. Turn off the heat and let it rest for about 20 minutes for the flavors to meld beautifully. You’ll have a delicious Aged Kimchi Dakbokkeumtang, a fantastic chicken dish that’s perfect with rice!
