Spicy and Sweet Braised Chicken (Dakbokkeumtang)
Appetizing Spicy and Sweet Dakbokkeumtang
Feeling a loss of appetite due to the heat? How about trying a spicy dish to reignite your taste buds? This recipe for Dakbokkeumtang, a savory braised chicken dish, uses chicken, which is both affordable and nutritious, for a delightful spicy and sweet flavor profile.
Main Ingredients
- 1.2kg chicken (for braising, 1 pack)
- 1 potato (medium-sized)
- 1/2 carrot (medium-sized)
- 1 onion (medium-sized)
- 1/2 stalk green onion
- 2 Tbsp minced garlic
- 2 Cheongyang peppers (3 if you like it spicier)
- 120g glass noodles (approx. 1 handful)
- 700ml water
Seasoning Ingredients
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1/3 Tbsp salt
- 2 Tbsp soy sauce (brewing soy sauce)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp plum syrup
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 1/2 Tbsp fish sauce (or a little broth powder/MSG)
- Pinch of black pepper
Chicken Parboiling Ingredients
- 2 slices ginger
- 600ml water (enough to cover the chicken)
- 3 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sugar
- 1/3 Tbsp salt
- 2 Tbsp soy sauce (brewing soy sauce)
- 2 Tbsp cooking wine (mirin or rice wine)
- 1 Tbsp plum syrup
- 1 Tbsp ginger syrup (or 1/2 tsp minced ginger)
- 1/2 Tbsp fish sauce (or a little broth powder/MSG)
- Pinch of black pepper
Chicken Parboiling Ingredients
- 2 slices ginger
- 600ml water (enough to cover the chicken)
Cooking Instructions
Step 1
Start with the chicken, which should be cut for braising. Rinse it thoroughly under running water to remove any impurities. Drain the chicken well. If there’s excess skin or fat, you can trim it.
Step 2
Prepare the glass noodles for the Dakbokkeumtang. Soak about 120g of dried glass noodles in lukewarm water for about 15-20 minutes until softened. Soaking them beforehand makes them easier to cook later, ensuring a chewy texture. Feel free to adjust the amount of noodles to your liking.
Step 3
Place the cleaned chicken into a pot designated for parboiling. Add the 2 slices of ginger, cut thinly. Ginger is excellent for removing any gamey odor from the chicken.
Step 4
Pour in enough water to generously cover the chicken pieces. The recipe suggests about 600ml, but this can vary depending on the size of your pot and the amount of chicken. Ensuring the chicken is submerged allows for even cooking.
Step 5
Bring the water to a boil over high heat and parboil the chicken for about 5 minutes. Gently stir the chicken pieces to ensure the surface cooks evenly. Be careful not to overcook, as this can make the chicken tough. Once the surface of the chicken turns opaque, turn off the heat and drain the chicken.
Step 6
Rinse the parboiled chicken under cold running water once or twice. This step removes any scum or excess fat that rose during parboiling, resulting in a cleaner and more refined flavor for your Dakbokkeumtang.
Step 7
Prepare the vegetables: potatoes, carrots, and onions. Peel the potatoes and carrots, then cut them into bite-sized pieces, similar in size to the chicken pieces. Cut the onion into large chunks as well. (If you enjoy sweet potatoes, you can substitute them for potatoes or add them along with the potatoes.)
Step 8
Transfer the parboiled and rinsed chicken to the pot where you will be cooking the Dakbokkeumtang.
Step 9
Arrange the cut potatoes, carrots, and onions around and on top of the chicken in the pot. Adding plenty of vegetables makes the dish more visually appealing and enhances its flavor.
Step 10
In a separate bowl, combine all the seasoning ingredients: gochugaru, gochujang, sugar, salt, soy sauce, cooking wine, plum syrup, ginger syrup, fish sauce, and black pepper. Mix thoroughly until well combined and there are no lumps, creating a flavorful sauce.
Step 11
Pour the prepared seasoning sauce evenly over the chicken and vegetables in the pot. Gently toss everything together to ensure the chicken and vegetables are well coated with the sauce.
Step 12
Add 500ml of the 700ml water to the pot and bring it to a boil over high heat. It’s best to start with less water to achieve a thicker consistency; you can always add more later. Cover the pot and let it simmer.
Step 13
Slice the green onion diagonally into pieces about 4-5cm long. This prepares them to be added towards the end of cooking, adding freshness and a nice visual element.
Step 14
Once the Dakbokkeumtang is actively boiling, add the prepared green onions to the pot. The mild onion flavor will complement the rich sauce.
Step 15
Add the pre-soaked glass noodles to the pot and continue to cook. The noodles will absorb some of the liquid as they cook, thickening the sauce. If the sauce becomes too thick or seems insufficient, gradually add the remaining 200ml of water (or a bit more if needed) to reach your desired consistency. Check that all ingredients are tender and cooked through before finishing.
Step 16
Your delicious spicy and sweet Dakbokkeumtang is ready! Serve hot, ideally with a side of steamed rice. Enjoy this flavorful homemade dish!
