Spicy and Refreshing Chicken Stew (Dakgaejang)
The Ultimate Homemade Dakgaejang Recipe for a Flavorful Experience
Introducing a truly authentic Dakgaejang recipe, featuring a deep chicken broth infused with the rich aroma of chili oil. This guaranteed-to-be-delicious Dakgaejang is perfect for a satisfying meal that will invigorate your senses!
Main Ingredients
- 1 whole chicken (a boiling chicken works best)
- 2-3 large green onions (mostly the white parts)
- 2 shiitake mushrooms
- A handful of oyster mushrooms
- 350g bean sprouts (one package)
Chicken Broth Ingredients
- 1/2 green onion (for broth)
- 1/3 onion
- 10-15 whole garlic cloves
Seasonings and Other Ingredients
- 500ml store-bought beef bone broth (or substitute with more chicken broth)
- 5 Tbsp soy sauce for soup (guk-ganjang)
- Salt to taste
- Pinch of black pepper
- 1.5 Tbsp minced garlic
- 3 Tbsp red pepper powder (gochugaru)
- 2 Tbsp fine red pepper powder (go-un gochugaru)
- 4 Tbsp cooking oil
- 1/2 green onion (for broth)
- 1/3 onion
- 10-15 whole garlic cloves
Seasonings and Other Ingredients
- 500ml store-bought beef bone broth (or substitute with more chicken broth)
- 5 Tbsp soy sauce for soup (guk-ganjang)
- Salt to taste
- Pinch of black pepper
- 1.5 Tbsp minced garlic
- 3 Tbsp red pepper powder (gochugaru)
- 2 Tbsp fine red pepper powder (go-un gochugaru)
- 4 Tbsp cooking oil
Cooking Instructions
Step 1
Begin by preparing the chicken. Trim off the tail end and any excess fat from the chicken. It’s also a good idea to remove the skin, as these parts can contribute to a gamey flavor in the Dakgaejang.
Step 2
Cut off the tips of the chicken wings and then rinse the chicken thoroughly under cold running water. Make sure to meticulously clean out any residual innards or blood near the bones to prevent any unpleasant odor. After washing, set the chicken aside to drain.
Step 3
To create a rich chicken broth, place 1/2 green onion (for broth), 1/3 onion, 10-15 whole garlic cloves, and 2 liters of water in a pot. Bring to a boil over high heat. Once boiling, maintain high heat for 10 minutes, then reduce to medium heat and simmer for another 20 minutes, allowing the flavors to meld deeply. After simmering for a total of 30 minutes, remove the chicken. Once cool enough to handle, debone the chicken and shred the meat. Strain the broth through a fine-mesh sieve to get a clear liquid.
Step 4
Prepare the vegetables for the stew. Slice the green onions into 5-6 cm lengths. Remove the stems from the shiitake mushrooms and slice them. Gently tear the oyster mushrooms into bite-sized pieces. (If you don’t have oyster mushrooms, feel free to use king oyster mushrooms or other mushrooms you have on hand.)
Step 5
For a refreshing taste in the broth, cut the green onions in half lengthwise. Using a generous amount of green onions will significantly enhance the depth and clarity of the soup’s flavor, so we recommend using at least two stalks.
Step 6
Rinse the 350g package of bean sprouts under cold running water and set aside, allowing them to drain.
Step 7
Now, let’s prepare the base for the rich flavor of the Dakgaejang. Heat 4 tablespoons of cooking oil in a pot or deep pan over medium heat.
Step 8
Add the prepared green onions to the hot oil and stir-fry over medium-low heat until fragrant. Continue to sauté until the green onions become translucent and tender, releasing their aroma.
Step 9
Once the green onions have softened, add 1.5 tablespoons of minced garlic and sauté together. When the garlic is fragrant and both the green onions and garlic start to turn lightly golden, add 3 tablespoons of red pepper powder.
Step 10
It’s crucial to fry the red pepper powder over low heat to prevent it from burning and developing a bitter taste. Stir-fry for 1-2 minutes, allowing the flavors to bloom without scorching. If you’re concerned about burning, you can briefly turn off the heat while stirring, then return to low heat to continue sautéing.
Step 11
Pour in the 500ml of store-bought beef bone broth to the sautéed mixture. If you don’t have beef bone broth, you can use more chicken broth or water to achieve the desired liquid volume. Using beef bone broth adds a wonderfully deep and rich flavor to the soup.
Step 12
Add the 1 liter of prepared chicken broth to the pot and bring it to a boil over high heat.
Step 13
Once the broth is boiling, add the shredded chicken meat and all the prepared mushrooms (shiitake and oyster mushrooms). Stir in 5 tablespoons of soy sauce for soup (guk-ganjang) to enhance the umami. (If you have fernbrake (gosari), add it at this stage to cook along with the other ingredients.)
Step 14
Next, add 2 tablespoons of fine red pepper powder and 1/2 tablespoon of minced garlic. If you prefer a spicier kick, you can substitute 1 tablespoon of the fine red pepper powder with Cheongyang red pepper powder for extra heat.
Step 15
After adding all the ingredients, bring the stew back to a boil, then reduce the heat to medium and simmer for 5 minutes, allowing all the flavors to meld together beautifully.
Step 16
Finally, it’s time to adjust the seasoning. Since adding bean sprouts can dilute the flavor, it’s important to season the soup adequately with soy sauce or salt *before* adding them. This ensures the soup remains flavorful even after the bean sprouts are added. (I prefer adding bean sprouts at the end for a crisp texture, but you can also add them earlier with the mushrooms if you like them softer.)
Step 17
To preserve the crispness of the bean sprouts, remove the pot from the heat immediately after seasoning.
Step 18
Ladle the Dakgaejang into serving bowls. Fill generously with the stewed ingredients and broth. Top with a heaping portion of fresh, crisp bean sprouts. Arrange some of the reserved shredded chicken meat on top and finish with a sprinkle of black pepper. It’s ready to be served!
Step 19
This homemade Dakgaejang boasts a wonderfully deep and savory chicken broth, a subtle yet fragrant chili oil aroma, and the refreshing taste of abundant green onions. The added spicy kick makes it a delightful dish that warms you up on cold winter days and revitalizes you during hot summer weather – truly a perfect restorative meal!
Step 20
This winter is particularly cold! It’s more important than ever to eat well and take care of your health. Replenish your energy with a bowl of hot and spicy Dakgaejang, and have a warm and healthy winter! 🙂
