Baek Jong-won’s Dakbokkeumtang (Spicy Braised Chicken)
Guaranteed Delicious! Baek Jong-won’s Dakbokkeumtang Recipe for a Perfect Family Meal
A crowd-pleasing Dakbokkeumtang, perfect for weekend family gatherings! This recipe by Baek Jong-won ensures no failures, so you can enjoy a delightful weekend meal without any regrets. Recommended by ‘Sesangui Moden Recipe’ and ‘Mangae Recipe’.
Essential Ingredients
- 1 (approx. 1kg) ‘9-ho’ sized chicken, cut into pieces
- 2 large green onions
- 2 Cheongyang chili peppers (or other hot peppers)
- 2 medium potatoes
- 1/2 medium onion
- 2 cups tteokbokki rice cakes
- 3 cups water (approx. 600ml)
Seasoning Ingredients
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp minced garlic
- 5 Tbsp Soy sauce (brewing soy sauce)
- 2 Tbsp sugar
- Pinch of black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Mirin (or cooking wine)
- 2 Tbsp minced garlic
- 5 Tbsp Soy sauce (brewing soy sauce)
- 2 Tbsp sugar
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the Dakbokkeumtang. Cut the 2 large green onions into large pieces, about 5-7cm long. Slice the 2 Cheongyang chili peppers similarly to add a spicy kick.
Step 2
Cut the 2 medium potatoes and 1/2 medium onion into bite-sized cubes, about 3cm each. If using tteokbokki rice cakes, soak them briefly in cold water to prevent them from sticking together and to ensure they cook up soft and chewy.
Step 3
Removing any gamey smell from the chicken is crucial for a delicious Dakbokkeumtang. Rinse the ‘9-ho’ sized chicken (approx. 1kg) thoroughly under running water. Then, blanch it in boiling water for about 4 minutes. This process helps remove impurities, resulting in a cleaner broth. Immediately after blanching, rinse the chicken under cold water to remove any remaining impurities and drain it well.
Step 4
Now it’s time to start cooking. In a deep pot, combine the drained chicken, prepared potatoes, onion, green onions, chili peppers, and the soaked tteokbokki rice cakes. Add all the seasoning ingredients: gochujang, gochugaru, mirin, minced garlic, soy sauce, sugar, and black pepper. Pour in about 3 cups of water (approximately 600ml). Bring the mixture to a boil over high heat.
Step 5
Once the Dakbokkeumtang begins to boil, reduce the heat to medium, cover the pot, and let it simmer for about 20-25 minutes, or until the chicken and vegetables are tender. Stir occasionally to ensure even cooking and prevent sticking. The tteokbokki rice cakes can become mushy if overcooked, so you can remove them near the end and enjoy them separately. If the stew tastes too bland, add a little more soy sauce and gochujang. Conversely, if it’s too salty, add some water or sugar to balance the flavors, allowing you to adjust it to your preference, much like making tteokbokki.
