Golden Recipe Dak-bokkeum-tang (Spicy Braised Chicken)
Delicious Dak-bokkeum-tang Using Costco Chicken Thighs with the Golden Ratio Sauce
Let’s make a delicious Dak-bokkeum-tang with chicken thighs, easily found at the supermarket! Loaded with chunky potatoes and generous vegetables, this dish is simmered in a perfectly balanced spicy and sweet sauce, making it a true mealtime hit. Here’s a detailed recipe for restaurant-quality Dak-bokkeum-tang you can make at home.
Main Ingredients for Dak-bokkeum-tang (Serves 1 Chicken)- 1 whole chicken (or chicken thighs)
- 2 potatoes (cut into large chunks)
- 1 onion (cut into large chunks)
- 1/2 carrot (cut into large chunks)
- 3 Cheongyang peppers (sliced diagonally)
- 1 green onion (sliced diagonally)
Golden Ratio Dak-bokkeum-tang Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochujang (Korean chili paste)
- 5 Tbsp Gochugaru (Korean chili flakes, adjust to taste)
- 4 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 1 Tbsp Mirin (rice wine for cooking)
- 2 Tbsp Sugar (adjust to taste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
Rinse the chicken thoroughly. Then, blanch it in boiling water for about 2-3 minutes to remove impurities and any gamey smell. Drain the blanched chicken and rinse it under cold water.
Step 2
Peel the potatoes, onion, and carrot, and cut them into large, chunky pieces. Avoid cutting them too small, as they might break apart during cooking.
Step 3
In a bowl, combine all the sauce ingredients: gochujang, gochugaru, soy sauce, mirin, sugar, and minced garlic. Mix well until the sauce is smooth and well-blended.
Step 4
Place the blanched chicken and the cut vegetables (potatoes, onion, carrot) into a pot. Pour all the prepared sauce over them. Add just enough water to partially cover the ingredients and bring to a boil over high heat. It’s better to add more water later if needed rather than starting with too much, which can dilute the flavor.
Step 5
Reduce the heat to medium and let it simmer to allow the flavors to meld. Cover the pot and cook for about 15-20 minutes, or until the potatoes are tender and the sauce has well-penetrated the ingredients. Stir occasionally to prevent sticking. If the sauce becomes too thick, add a little cold water and continue cooking.
Step 6
When the potatoes are almost cooked through, add the diagonally sliced Cheongyang peppers and green onions. Simmer for a few more minutes to allow their flavors to infuse into the dish.
Step 7
Taste the rich, reduced sauce and the tender chicken and potatoes – it’s absolutely delicious! This homemade Dak-bokkeum-tang rivals your favorite restaurant dish. Enjoy this flavorful meal with your whole family!
