Spicy and Savory Dakbokkeumtang (Korean Braised Chicken) Recipe
Master the Ultimate Dakbokkeumtang: A Deliciously Spicy Korean Braised Chicken Recipe
Experience the rich, savory, and perfectly spicy flavors of Dakbokkeumtang, a beloved Korean braised chicken dish. This detailed recipe guides you through creating tender chicken, flavorful broth, and perfectly cooked vegetables, making it a guaranteed hit for any meal.
Main Ingredients
- 1kg Chicken pieces for Dakbokkeumtang (cut)
- 300g Potatoes (about 2 medium)
- 150g Carrots (about 1 medium)
- 200g Onion (about 1 medium)
- 1 Red chili pepper
- 1 Green chili pepper (like Cheongyang)
- 1.5L Water
Seasoning
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar (leveled)
- 1 Tbsp Dasida (MSG-based seasoning)
- 1 Tbsp Spicy Curry Powder
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1/10 tsp Ginger powder
- 1/10 tsp MSG (optional, for enhanced flavor)
- 6 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Minced garlic
- 2-3 Pinches Black pepper
- 3 Tbsp Gochugaru (Korean chili flakes)
- 3 Tbsp Sugar (leveled)
- 1 Tbsp Dasida (MSG-based seasoning)
- 1 Tbsp Spicy Curry Powder
- 2 Tbsp Jin Ganjang (Korean soy sauce)
- 1/10 tsp Ginger powder
- 1/10 tsp MSG (optional, for enhanced flavor)
- 6 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Minced garlic
- 2-3 Pinches Black pepper
Cooking Instructions
Step 1
Prepare 1kg of chicken pieces cut specifically for Dakbokkeumtang. Fresh, refrigerated chicken does not need to be soaked in water or milk. Soaking can lead to cross-contamination when disposing of the water, so it’s best to simply rinse the chicken under running water and use it immediately.
Step 2
For a cleaner taste, you can remove any yellowish fat and residual bits of internal organs from between the ribs. The skin and fat contribute to the flavor, so do not remove them; they add richness to the dish.
Step 3
Now, let’s make the heart of your delicious Dakbokkeumtang: the seasoning paste! Combine all the listed seasoning ingredients in a bowl. Using medium-coarse gochugaru will help the sauce mix evenly without clumping.
Step 4
When measuring sugar, level off the spoon slightly rather than packing it full. This ensures a perfectly balanced sweetness.
Step 5
Feeling guilty about using Dasida? Don’t worry! If you want to achieve a taste as close as possible to restaurant-style Dakbokkeumtang, adding this amount will significantly enhance the savory depth.
Step 6
For the curry powder, be sure to use the ‘spicy’ variety. A hint of heat will further elevate the flavor profile of the Dakbokkeumtang.
Step 7
We’ve used Jin Ganjang (Korean soy sauce) because its flavor holds up well even when heated, contributing a robust taste to the dish.
Step 8
Don’t skip the ginger powder! This small ingredient is crucial for eliminating any gaminess from the chicken and magically deepening and enriching the broth’s flavor.
Step 9
Another secret to that authentic, craveable taste is MSG. While it was once controversial, it’s now widely recognized for its ability to boost flavor. Adding a moderate amount will make your Dakbokkeumtang even more delicious!
Step 10
When adding gochujang (chili paste), avoid overfilling the spoon. A moderate amount will add spice and depth without making the sauce too thick or pasty.
Step 11
Plenty of minced garlic is essential for a truly vibrant broth. Make sure not to forget this key ingredient!
Step 12
Finally, sprinkle in the black pepper. Mix all the seasonings thoroughly. Letting this sauce marinate in the refrigerator for at least 4 to 24 hours will allow the flavors to meld and deepen beautifully.
Step 13
Potatoes are a vital part of Dakbokkeumtang’s appeal. Cut them into pieces about 1cm thick. This thickness ensures they cook through without falling apart too much.
Step 14
Carrots cook a bit slower than potatoes, so slice them slightly thinner than the potatoes. This helps ensure all the vegetables cook evenly.
Step 15
Slice the onion into medium-sized wedges or strips. As they cook, they’ll release their sweetness and add complexity to the broth.
Step 16
Slice the red and green chili peppers diagonally. They add both heat and vibrant color. If you don’t have red chili peppers, you can use two green chilies.
Step 17
Now, let’s start cooking! Pour 1.5L of water into a pot and add all the prepared and marinated seasoning.
Step 18
Once the water comes to a rolling boil, add all the chicken pieces. Ensure the chicken is submerged in the liquid for even flavor distribution.
Step 19
Bring the pot to a vigorous boil over high heat, then let it simmer for about 15 minutes. You can skim off some of the excess fat that rises to the surface, but don’t remove it all. As the broth reduces, the chicken fat will melt into the sauce, adding a wonderful richness and depth of flavor.
Step 20
After 15 minutes, once the chicken is partially cooked, add all the prepared vegetables: potatoes, carrots, onions, and chili peppers.
Step 21
Reduce the heat to medium and continue to simmer for another 5-6 minutes. This stage is crucial for cooking the potatoes and carrots until they are tender and fluffy.
Step 22
The dish will be ready in about 20-25 minutes total, with the chicken and vegetables perfectly cooked. However, for a thicker, richer broth, I recommend simmering for an additional 4-5 minutes. Taste the broth and adjust the cooking time to your preference. The longer it simmers, the deeper the flavor becomes!
Step 23
Congratulations! Your delicious, rich, and spicy Dakbokkeumtang is ready to be enjoyed. Gather your loved ones for a wonderful meal featuring this classic Korean dish!
