Dakbokkeumtang (Spicy Braised Chicken) Recipe
Authentic and Flavorful Korean Braised Chicken
This weekend, I prepared Dakbokkeumtang using two whole chickens, aiming for a rich, slightly reduced broth. The goal was to have delicious, savory sauce left over to mix with rice after finishing the chicken. Here’s how to make this beloved Korean comfort food.
Main Ingredients
- 2 Dakbokkeumtang-cut chickens (approx. 1.5kg total)
- 2 Potatoes (medium)
- 1/2 Carrot (medium)
- 1 Onion (medium)
- 1 large Scallion (generous amount)
- 2 Tbsp minced garlic
- 500ml Rice water (or water)
Dakbokkeumtang Seasoning
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce (soup soy sauce preferred)
- 1 Tbsp Mirin (rice wine)
- A pinch of Black pepper
- 3 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 1 Tbsp Soy sauce (soup soy sauce preferred)
- 1 Tbsp Mirin (rice wine)
- A pinch of Black pepper
Cooking Instructions
Step 1
Welcome! Today, I’m sharing a recipe for Dakbokkeumtang, a spicy and delicious braised chicken dish beloved by families. It’s so good, it’ll make you want to eat rice with it!
Step 2
First, prepare two chickens cut for Dakbokkeumtang (approximately 1.5kg total). Rinse them thoroughly to remove any impurities and prepare them for cooking.
Step 3
Fill a pot with enough water to cover the chicken, add 1 tablespoon of mirin, and bring it to a boil. Once boiling, add the chicken and blanch for about 10 minutes. This step is crucial for removing any gamey smell and impurities, resulting in a cleaner flavor.
Step 4
After blanching, drain the chicken and rinse it multiple times under cold running water. Thoroughly wash away any remaining blood or residue. This will make the broth clearer and more refined.
Step 5
Place the rinsed chicken back into the pot. Pour in enough rice water to completely submerge the chicken. Rice water helps to tenderize the chicken and adds a subtle depth to the broth’s flavor.
Step 6
Instead of mixing the sauce beforehand, it’s convenient to add the seasoning ingredients directly into the pot as you cook. This method allows you to easily adjust the flavor and enhances the ingredients’ natural tastes.
Step 7
Add 3 tablespoons of gochujang, 2 tablespoons of sugar, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and a pinch of black pepper to the chicken. Mix well to coat. Add more water (rice water or regular water) if needed, ensuring the chicken is submerged.
Step 8
Peel the potatoes and cut them into large, chunky pieces. Cut the carrot and onion similarly into thick slices. Cutting the vegetables large prevents them from breaking apart during cooking and maintains a pleasant texture. Add them to the pot with the chicken.
Step 9
Bring the pot to a boil over high heat and cook for about 30 minutes. Once the sauce starts to reduce, lower the heat to medium-low, cover with a lid, and let it simmer gently. Stir occasionally to ensure the sauce coats the chicken evenly. Finally, add plenty of diagonally sliced scallions for added aroma. (Total cooking time will be approximately 40-50 minutes).
Step 10
And there you have it! Your delicious Dakbokkeumtang is ready. The rich, savory sauce is perfect for mixing with rice – a truly satisfying meal. Enjoy it while it’s hot!
