Spicy and Hearty Dak-Gae-Jang (Spicy Chicken Stew)
How to Make Dak-Gae-Jang with Two Whole Chickens
A hearty and satisfying homemade Dak-Gae-Jang using two whole chickens! This stew boasts a rich, refreshing broth brimming with tender chicken meat and crisp vegetables, perfect for a comforting meal. It’s also an excellent dish for special occasions or when entertaining guests.
Main Ingredients- 2 whole chickens (fresh)
- 200g gosari (fernbrake, pre-boiled and prepared)
- 100g torandae (taro stems, pre-boiled and prepared)
- 300g soybean sprouts
- 2 large green onions (scallions)
- 1 egg (for garnish or to stir in)
Dak-Gae-Jang Seasoning- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (for umami)
- 1 Tbsp soup soy sauce
- 5 Tbsp red chili powder (adjust for spice level)
- 1 tsp MSG (optional, for flavor enhancement)
- 1 tsp Dasida/Knorr powder (optional, for depth of flavor)
- 1 Tbsp corn syrup or honey (for sweetness and shine)
- Pinch of black pepper
- 1 Tbsp perilla oil (for nutty aroma)
Aromatics for Boiling Chicken- 7-8 bay leaves
- 1 Tbsp whole peppercorns
- 1 sachet of Hwanggi (Astragalus root, for a clear, deep broth)
- 10 cloves whole garlic
- 1 onion (can be used with skin)
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (for umami)
- 1 Tbsp soup soy sauce
- 5 Tbsp red chili powder (adjust for spice level)
- 1 tsp MSG (optional, for flavor enhancement)
- 1 tsp Dasida/Knorr powder (optional, for depth of flavor)
- 1 Tbsp corn syrup or honey (for sweetness and shine)
- Pinch of black pepper
- 1 Tbsp perilla oil (for nutty aroma)
Aromatics for Boiling Chicken- 7-8 bay leaves
- 1 Tbsp whole peppercorns
- 1 sachet of Hwanggi (Astragalus root, for a clear, deep broth)
- 10 cloves whole garlic
- 1 onion (can be used with skin)
Cooking Instructions
Step 1
First, clean the chickens thoroughly. Place them in a large pot along with 1 sachet of Hwanggi, 10 whole garlic cloves, 1 onion, 7-8 bay leaves, and 1 Tbsp whole peppercorns. Add enough water to cover the chicken. Bring to a boil over high heat, then reduce to medium heat and simmer for about 50 minutes until the chicken is fully cooked and tender. This step removes any gamey odor and creates a deep, clear broth.
Step 2
Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, carefully shred the meat from the bones into bite-sized pieces. You can reserve the bones to enhance the broth further if desired.
Step 3
Strain the chicken broth through a fine-mesh sieve to remove any impurities, ensuring you have a clear, clean broth. This broth is the foundation of the rich flavor in your Dak-Gae-Jang.
Step 4
Wash the soybean sprouts thoroughly under running water and drain them well. Be careful not to overcook them to maintain their crisp texture.
Step 5
Cut the prepared gosari (fernbrake) and torandae (taro stems) into manageable pieces, about 1 cm wide. If using frozen ingredients, thaw them first. Place the prepared vegetables into a mixing bowl.
Step 6
In the bowl with the gosari and torandae, add all the seasoning ingredients: 2 Tbsp minced garlic, 2 Tbsp fish sauce, 1 Tbsp soup soy sauce, 5 Tbsp red chili powder, 1 tsp MSG (optional), 1 tsp Dasida/Knorr powder (optional), 1 Tbsp corn syrup or honey, 1 Tbsp perilla oil, and a pinch of black pepper. Gently mix everything together with your hands until the vegetables are evenly coated with the seasoning.
Step 7
In a large, deep pot, add the seasoned gosari and torandae.
Step 8
Pour in all the prepared chicken broth. Bring the pot to a boil over medium heat, then cover and simmer for about 20 minutes, allowing the vegetables to soften and the flavors to meld. Simmering the vegetables first will deepen the broth’s taste.
Step 9
Slice the 2 large green onions diagonally. Adding them towards the end will preserve their fresh, aromatic flavor.
Step 10
After simmering for 20 minutes, add the shredded chicken meat to the pot and stir to combine.
Step 11
Taste the broth and add salt as needed to adjust the seasoning. While the fish sauce and soup soy sauce provide a base flavor, feel free to add more salt according to your preference.
Step 12
Add all the prepared soybean sprouts to the pot.
Step 13
Finally, add all the sliced green onions and bring the stew to another boil for a few minutes. This allows the sweetness and aroma of the green onions to infuse into the broth.
Step 14
In a small bowl, lightly beat the egg. (Optional: You can also make a thin omelet, then slice it to use as a garnish).
Step 15
While the stew is simmering, slowly drizzle the beaten egg in a circular motion around the edges of the pot. Do not stir until the egg is set and cooked. This creates beautiful ribbons of cooked egg floating in the stew.
Step 16
Once all the ingredients are well-cooked and the broth is flavorful, your delicious Dak-Gae-Jang is ready! Serve hot with a bowl of rice and enjoy.
