Babo-dak (Seaweed-Infused Braised Chicken)
Try Park Sol-mi’s ‘Babo-dak’ Recipe from ‘Shine in the Kitchen’
I tried making the ‘Babo-dak’ (Braised Chicken with Sea Treasure Kelp) recipe by actress Park Sol-mi, featured on the TV show ‘Shine in the Kitchen’. This dish harmoniously blends the deep umami and chewy texture of kelp, known as a ‘treasure from the sea’, with tender chicken. It’s perfect for a special occasion or to elevate an ordinary meal. Enjoy this delightful chicken stew at home, bringing a touch of elegance to your table.
Braised Chicken with Kelp Ingredients- 80g dried kelp (rehydrated in water)
- 10 chicken drumsticks (or a whole chicken, cut into pieces)
- 1/4 Korean radish (about 200g)
- 1 medium onion
- 3 shiitake mushrooms
- 2-3 stalks of green onion (scallions)
- 2 Tbsp oyster sauce
- 3 Tbsp cooking wine (like Mirin)
- 2 Tbsp light soy sauce
- 2 Tbsp dark soy sauce
- 2 Tbsp dark soy sauce (like Double Deuce or less common ‘Noudouyu’, can substitute with more dark or light soy sauce if unavailable)
- 1 Tbsp rice syrup (or corn syrup/oligosaccharide)
- 1/2 large green onion (white part mainly)
- 1-2 Cheongyang chili peppers (optional, adjust to taste)
Cooking Instructions
Step 1
Prepare the chicken to remove any gamey odor and ensure a cleaner taste. Place the chicken drumsticks in boiling water and blanch for about 2-3 minutes. Then, rinse them thoroughly under cold running water. This step helps remove impurities and blood, resulting in a more delicious braised chicken.
Step 2
To build a deep and savory flavor for the braised chicken, prepare the vegetables. Cut the Korean radish into thick slices, about 1 to 1.5 cm thick. Cut the onion into large wedges, quarters or sixths. Layer these prepared radish and onion slices at the bottom of the pot. They will soften and release their sweetness as they cook with the chicken, enhancing the overall flavor of the dish.
Step 3
Now, it’s time to assemble the main ingredients in the pot. Arrange the blanched chicken pieces on top of the radish and onion. Add the kelp, cut into bite-sized pieces, and the shiitake mushrooms (stems removed, cleaned, and roughly chopped). Pour in the water used to rehydrate the shiitake mushrooms, or enough fresh water or chicken broth to just cover the ingredients. Cover the pot and simmer over medium heat for about 20-25 minutes, or until the chicken is tender.
Step 4
When the chicken is nearly cooked, add the braising liquid ingredients that will define the dish’s flavor. Add 3 Tbsp cooking wine, 2 Tbsp light soy sauce, 2 Tbsp dark soy sauce, 2 Tbsp oyster sauce, 2 Tbsp dark soy sauce (Noudouyu, for color, can be omitted), and 1 Tbsp rice syrup (or oligosaccharide). Toss in the large white pieces of green onion for aroma, and if you like a bit of heat, add the thinly sliced Cheongyang chili peppers. Bring the mixture to a boil over high heat, then reduce to medium-low and simmer for another 10-15 minutes, allowing the sauce to thicken and deeply flavor the chicken. Basting the chicken with the sauce occasionally will ensure even cooking and more delicious results.
Step 5
Your delicious Babo-dak is ready! Transfer the perfectly cooked braised chicken to a serving dish. Garnish with freshly chopped green onions. A sprinkle of toasted sesame seeds adds a lovely nutty flavor and visual appeal. Serve immediately while warm to fully savor the rich flavors of the kelp and chicken.
