Baek Jong-won’s Dakbokkeumtang (Spicy Braised Chicken)
The Ultimate Baek Jong-won Dakbokkeumtang Recipe: Perfect Seasoning for a Rice-Stealing Dish!
Tired of the usual dakbokkeumtang? Today, we’re diving into Baek Jong-won’s special recipe where the seasoning is added later, ensuring incredibly tender chicken and a deeply flavorful sauce. The irresistible combination of melt-in-your-mouth chicken and the sweet and spicy sauce is a true ‘rice thief’ that will have you finishing your meal in no time! This delicious dakbokkeumtang is so easy to follow, even beginners can achieve amazing results. Let’s get cooking!
Main Ingredients
- 1 whole chicken for braising (approx. 800g)
- 550ml water
- 1 large potato
- 1 large carrot
- 1 large onion
- 1 stalk of green onion (scallion)
- 2 Korean chili peppers (Cheongyang)
- 1 red chili pepper
Cooking Instructions
Step 1
The secret to a clean taste starts with the chicken! Dakbokkeumtang chicken can have an off-putting smell, so thoroughly remove any blood clots or internal debris stuck between the bones, especially around the rib cage. Rinse the chicken under cold running water until completely clean. While chicken legs are less prone to it, meticulously cleaning the chicken is the first step to a perfectly odorless dakbokkeumtang.
Step 2
Blanching the chicken for a cleaner flavor! Fill a pot with enough water to cover the chicken and bring it to a rolling boil over high heat. Once boiling, add the chicken and let it blanch for a few minutes. Then, remove the chicken and rinse it thoroughly under cold running water to wash away any impurities. This step ensures a more refined and clean-tasting dish.
Step 3
Chop the vegetables into hearty pieces for great texture! Cut the potatoes, carrots, and onions into large chunks. If they’re cut too small, they can break down and look messy as they cook. Cutting them large preserves their texture. Slice the red and green chili peppers thinly and cut the green onion diagonally into large pieces.
Step 4
Let’s start cooking! Place the prepared chicken into a deep pot and add 550ml of water.
Step 5
Adding firmer vegetables and sweetness! Once the chicken is submerged, add the firm vegetables, potatoes and carrots. Then, add 3 tablespoons of sugar. Adding sugar first allows it to penetrate the chicken and vegetables, creating a harmonious sweet and savory flavor profile when the soy sauce is added later. Cook until the potatoes are about halfway done.
Step 6
Building deep flavor with plenty of seasoning! When the potatoes start to soften, add the onions. Next, add 4 tablespoons of gochugaru (Korean chili powder). Gochugaru absorbs liquid, so if the sauce seems too thick, you can add a little more water. Then, pour in 100ml of soy sauce for a rich umami flavor.
Step 7
Adding fragrance and a spicy kick! Stir in 1 tablespoon of minced garlic and a pinch of black pepper. Bring to a rolling boil over high heat until the gochugaru is fully dissolved and the flavors meld together.
Step 8
Finishing touches and serving suggestions! Finally, add the green onions and chili peppers. Cook just until the vegetables are slightly softened, and your delicious dakbokkeumtang is ready! You can enjoy it as is with the sauce, or for an even heartier meal, consider adding glass noodles (dangmyeon) towards the end of cooking.
