Spicy and Savory Braised Chicken Stew (Dakbokkeumtang) – Roy’s Golden Recipe
Effortlessly Delicious Dakbokkeumtang: A Step-by-Step Guide for the Perfect Home-Cooked Meal
Hello, I’m Roy, a developer who loves to cook! I made this special dish for my pregnant wife. This recipe will guide you to create a restaurant-quality Dakbokkeumtang at home, packed with deep, spicy, and comforting flavors.
Main Ingredients
- 1.2kg fresh chicken, cut into stew pieces
- 3 medium potatoes
- 3 shiitake mushrooms
- 1 medium carrot
- 1 large green onion (scallion)
- 1/2 medium onion
Seasoning Mix
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp guk-ganjang (Korean soy sauce for soup)
- 3 Tbsp sugar
- 2 Tbsp jin-ganjang (regular soy sauce)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 5 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp guk-ganjang (Korean soy sauce for soup)
- 3 Tbsp sugar
- 2 Tbsp jin-ganjang (regular soy sauce)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
Thoroughly rinse the chicken pieces under cold running water. If using pre-cut chicken for stew, carefully check for any remaining bone fragments or sinew and trim them away. For pieces with excessive fat, it’s a good idea to trim some of it off for a cleaner taste.
Step 2
Place the prepared chicken in a bowl and soak it in milk for about 20 minutes. Soaking the chicken in milk not only tenderizes the meat but also effectively removes any gamey odors, ensuring a more pleasant flavor.
Step 3
While the chicken is soaking, prepare the vegetables that will add richness to your Dakbokkeumtang. I’m using 3 medium potatoes, 1 carrot, half an onion, and cutting the green onion into roughly 3-4 cm pieces. If you’re new to chopping vegetables, this step might take a little longer, but it will ensure everything is ready by the time the chicken is done!
Step 4
Drain the chicken from the milk and rinse it thoroughly under cold water to remove any milk residue. Place the rinsed chicken into a pot and add enough cold water to fully submerge the chicken.
Step 5
Add 3 tablespoons of sugar to the water covering the chicken. Sugar helps to neutralize any remaining gamey flavors and enhances the overall sweetness of the sauce. Now, turn the heat to high and bring the water to a boil.
Step 6
As the water begins to boil, scum and impurities will rise to the surface. Use a ladle to carefully skim off all this foam. This step is crucial for achieving a clear and clean-tasting broth.
Step 7
Once the broth is boiling, add the carrots and potatoes first. These root vegetables take longer to cook, so adding them early ensures they become tender along with the chicken. (We’ll add the onion later!)
Step 8
Now it’s time to build the flavor. Add 5 tablespoons of gochugaru (Korean chili flakes). This amount should provide a pleasant level of spiciness that most people can enjoy. If you prefer it spicier, feel free to add more. Next, add the remaining seasonings: soy sauce, black pepper, and minced garlic. Stir everything well to combine.
Step 9
Add the prepared shiitake mushrooms to the pot. The distinct, earthy aroma of the shiitake mushrooms will infuse into the braising liquid, contributing a deeper and more complex flavor profile to your Dakbokkeumtang.
Step 10
Finally, add the large chunks of green onion and onion. Let the stew simmer over medium-low heat, uncovered, until the sauce has reduced to your desired consistency. Be careful not to over-reduce, as it can become too salty. Once it’s just right, turn off the heat and enjoy your delicious, homemade Dakbokkeumtang! ^^
