Spicy and Flavorful Dakbokkeumtang (Korean Braised Chicken)
Making Restaurant-Style Dakbokkeumtang at Home! ^^
This Dakbokkeumtang is a perfect match with steamed eggs! It’s a true ‘rice thief’ and ‘alcohol thief’~~
Main Ingredients- 1 whole chicken (950g), cut into pieces
- 200ml milk (for tenderizing and removing gamey smell)
- 1 anchovy and kelp stock packet (or 1 piece of kelp, 5 dried anchovies)
- 600ml water
Vegetables- 3 small potatoes, peeled and cut into large chunks
- 1 small carrot, peeled and cut into large chunks
- 1 fist-sized onion, cut into large pieces
- 1 green onion, cut diagonally
Seasoning Mix- 1 Tbsp sugar
- 5 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste)
- 6 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp oligo syrup (or corn syrup)
- 1.5 Tbsp minced garlic
- 200ml water
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp cooking wine (mirin)
- 3 small potatoes, peeled and cut into large chunks
- 1 small carrot, peeled and cut into large chunks
- 1 fist-sized onion, cut into large pieces
- 1 green onion, cut diagonally
Seasoning Mix- 1 Tbsp sugar
- 5 Tbsp soy sauce
- 3 Tbsp gochujang (Korean chili paste)
- 6 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp oligo syrup (or corn syrup)
- 1.5 Tbsp minced garlic
- 200ml water
- 1 Tbsp anchovy sauce (for umami)
- 1 Tbsp cooking wine (mirin)
Cooking Instructions
Step 1
Thoroughly wash and prepare one whole chicken, cut into pieces. Use scissors or a knife to trim away any excess fat, especially around the tail area, and remove any remaining bits of innards. This step ensures a cleaner and more delicious broth.
Step 2
Place the prepared chicken in a bowl and pour 200ml of milk over it. Soaking the chicken in milk for at least 30 minutes helps to tenderize the meat and eliminate any unwanted gamey odors. This is a secret to achieving a wonderfully smooth texture.
Step 3
While the chicken is soaking, let’s prepare the flavorful seasoning sauce, which is the heart of this dish. In a large bowl, combine 1 Tbsp sugar, 5 Tbsp soy sauce, 3 Tbsp gochujang, 6 Tbsp gochugaru, 4 Tbsp oligo syrup, 1.5 Tbsp minced garlic, 1 Tbsp anchovy sauce, and 1 Tbsp cooking wine. Add 200ml of water and whisk everything together until well combined and smooth.
Step 4
Drain the milk from the chicken and rinse it lightly under cold water. Pat it dry. Add about two-thirds of the prepared seasoning sauce to the chicken and mix well, ensuring each piece is coated. Marinating the chicken in the sauce beforehand allows the flavors to penetrate deeply, resulting in a much richer taste. Let it marinate for at least 20 minutes, or longer for even better flavor.
Step 5
While the chicken is marinating, prepare the vegetables that will add texture and sweetness to the dish. Peel the potatoes and carrots, then cut them into large, bite-sized chunks. Cut the onion into similarly large pieces. Slice the green onion diagonally. Cutting the vegetables into uniform sizes helps them cook evenly.
Step 6
To build a rich and savory broth, combine the anchovy and kelp stock (or use pre-made stock) with 600ml of water. Bring this mixture to a boil for about 10 minutes. Using stock instead of plain water will add a much deeper layer of umami flavor.
Step 7
Now that all our ingredients are ready, let’s start cooking the Dakbokkeumtang! Place the marinated chicken in a pot. Pour in the prepared broth (or water) mixture (600ml). Bring it to a boil over high heat, then reduce the heat to medium, cover the pot, and let it simmer for about 30 minutes, or until the chicken is tender.
Step 8
Once the chicken is partially cooked, add the chunked potatoes to the pot. Continue to simmer, covered, for another 10 minutes, or until the potatoes are about halfway done. As the potatoes cook, they will also help to thicken the sauce slightly.
Step 9
After the potatoes have cooked for a bit, add the carrots and onions. Continue to simmer for another 5-7 minutes, or until the vegetables are tender but still have a slight bite. If you have any remaining seasoning sauce, feel free to add it now. Finally, stir in the sliced green onions and simmer for another minute until they wilt slightly. Your delicious Dakbokkeumtang is ready!
Step 10
For an even more satisfying meal, consider adding ramen noodles or rehydrated glass noodles towards the end of cooking. The chewy noodles soaked in the spicy, savory broth are absolutely delicious! Enjoy your homemade Dakbokkeumtang!
