Ryu Soo-young’s Addictive Dakbokkeumtang (Spicy Braised Chicken)
Chef Ryu Soo-young’s Dakbokkeumtang Recipe from ‘Pyeonstorang’
Learn how to make the famous Dakbokkeumtang from ‘Pyeonstorang’s’ Chef Ryu Soo-young! This recipe guides you through creating a deeply flavorful and perfectly balanced spicy braised chicken dish.
Main Ingredients- 1kg chicken pieces for braising (cleaned)
- 1 large leek
- 1 medium onion
- 1/2 medium carrot
- 4 medium potatoes
- 1/2 medium cabbage
- 500ml water
Ryu Soo-young’s Golden Ratio Sauce- 4 Tbsp Gochujang (Korean chili paste, heaped)
- 3 Tbsp Soy sauce
- 3 Tbsp Sugar
- 1 Tbsp Fish sauce
- 2 pinches Salt
- 4 Tbsp Gochujang (Korean chili paste, heaped)
- 3 Tbsp Soy sauce
- 3 Tbsp Sugar
- 1 Tbsp Fish sauce
- 2 pinches Salt
Cooking Instructions
Step 1
Begin by rinsing 1kg of chicken pieces intended for braising under cold running water to remove any impurities. Make a few shallow slits in the chicken pieces; this helps the sauce penetrate deeper for a richer flavor.
Step 2
Slice the large leek diagonally into approximately 3-4cm pieces. Cutting it this way makes it easier to eat with the stew and adds a nice visual appeal.
Step 3
Peel the carrot and potatoes. Cut them into large, bite-sized cubes, roughly the same size as the chicken pieces. It’s best not to cut the potatoes too small, so they don’t fall apart during cooking.
Step 4
For an extra touch of sweetness, you can add sweet potatoes to this dish – they turn out wonderfully! If using sweet potatoes, peel and cut them into large chunks, similar in size to the potatoes. (Optional)
Step 5
Cut the half cabbage into large pieces as well. The natural sweetness of the cabbage will gently balance the spiciness of the dakbokkeumtang, creating a harmonious flavor profile.
Step 6
Now, let’s prepare Ryu Soo-young’s signature sauce! In a large bowl, combine 4 heaped tablespoons of Gochujang, 3 tablespoons of soy sauce, 3 tablespoons of sugar, and 1 tablespoon of fish sauce. Mix them well. Remember the golden ratio: Gochujang:Soy Sauce:Sugar:Fish Sauce = 4:3:3:1!
Step 7
In a wide pan or pot, place the chicken pieces skin-side down. Cook over medium heat until the skin is golden brown and slightly crispy. This step is crucial for removing any gamey odors from the chicken.
Step 8
Once one side of the chicken is nicely browned and juices begin to render, push the chicken to one side of the pan. Add the large cabbage pieces to the cleared space. Sprinkle a pinch of salt over the cabbage to lightly season it.
Step 9
Place the browned chicken pieces back on top of the cabbage. Cover the pan with a lid and cook over medium heat for about 10 minutes. This steaming process will help tenderize the chicken using the moisture released from the cabbage.
Step 10
After 10 minutes, remove the lid. You’ll notice a good amount of liquid has been released from the cabbage. This liquid, combined with the rendered chicken fat, forms the foundation of the incredibly rich broth.
Step 11
Now, add the prepared carrots, potatoes (and sweet potatoes if using), the sauce mixture, and 500ml of water to the pot. Stir everything gently to ensure the ingredients are coated in the sauce. Cover again and continue to simmer over medium heat for about 20 minutes, or until the potatoes and carrots are tender.
Step 12
Your delicious Dakbokkeumtang, made with Ryu Soo-young’s magical recipe, is now ready! As it simmers, the flavors deepen, making every bite exceptionally rich. This dish is perfect served hot and is fantastic over rice!
