Spicy and Delicious Dakbokkeumtang (Korean Braised Chicken)
The Golden Recipe for Spicy and Sweet Dakbokkeumtang Your Whole Family Will Love!
With this Dakbokkeumtang, you won’t need any other side dishes! It’s so addictively delicious, it will have you finishing a bowl of rice in no time. We especially love adding tender and sweet radish instead of potatoes, which gives it a richer flavor. The radish, soaked in the savory sauce and cooked until soft, offers a different kind of delight from the chicken. Enjoy it bubbling hot at your dining table!
Main Ingredients- 1.2kg chicken (cleaned and cut)
- 200g radish (cut into thick chunks)
- 1/2 onion (cut into thick slices)
- 2-3 red or green chilies (cut diagonally)
- 1 stalk green onion (cut into large pieces)
Seasoning- 5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp minced garlic
- 3 Tbsp sugar
- 120ml soy sauce (about 1/2 cup)
- 1 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp oligodang (corn syrup)
- Pinch of ginger powder (or 1/2 tsp minced ginger)
- Pinch of black pepper
- 5 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp minced garlic
- 3 Tbsp sugar
- 120ml soy sauce (about 1/2 cup)
- 1 Tbsp doenjang (Korean soybean paste)
- 2 Tbsp mirin (rice wine)
- 1 Tbsp oligodang (corn syrup)
- Pinch of ginger powder (or 1/2 tsp minced ginger)
- Pinch of black pepper
Cooking Instructions
Step 1
First, rinse the 1.2kg chicken thoroughly under running water to remove any impurities. Cut the 200g of radish into thick, chunky pieces. Place the prepared chicken and radish in a pot, add enough water to cover the chicken, and bring to a boil over high heat.
Step 2
While the chicken is cooking, let’s make the delicious seasoning! In a bowl, combine 5 Tbsp gochugaru, 2 Tbsp minced garlic, 3 Tbsp sugar, 120ml soy sauce, 1 Tbsp doenjang, 2 Tbsp mirin, 1 Tbsp oligodang, and a pinch of ginger powder and black pepper. Mix well to create the seasoning sauce. Making the sauce in advance will save you time. Slice the onion thickly and cut the red or green chilies diagonally. Cut the green onion into large pieces as well.
Step 3
As the chicken boils, foam and impurities may rise to the surface. Skim these off with a ladle to make the broth cleaner and more flavorful. Once impurities are removed, add all the prepared seasoning sauce to the pot and mix well to coat the chicken and radish evenly.
Step 4
When the chicken and radish are partially cooked, add the sliced onion and diagonal-cut chilies. The onion will add sweetness, and the chilies will provide a spicy kick, enhancing the overall flavor of the Dakbokkeumtang.
Step 5
Once the onions become translucent and tender, add the large pieces of green onion and simmer for a little longer. This will infuse the broth with the fragrant aroma of the green onions. Adding the green onions at the end prevents them from becoming too soft and preserves their fresh flavor.
Step 6
Now it’s time to enjoy your delicious Dakbokkeumtang! If you serve it at the table and let it simmer, it will stay warm and taste even better. Feel free to add chewy tteok (rice cakes), ramen noodles, or glass noodles according to your preference for an even more satisfying and diverse meal. Try mixing it with rice!
