Spicy and Sweet Braised Chicken Stew (Dakbokkeumtang)
The Ultimate Dakbokkeumtang Recipe: A Flavorful and Comforting Korean Stew with a Secret Sauce!
This Dakbokkeumtang recipe features a perfectly balanced, savory-sweet sauce that creates a rich, slightly soupy stew. It’s ideal for mixing with rice, topping with tender chicken pieces. You’ll absolutely love this incredibly delicious and satisfying dish – it’s a guaranteed hit and you won’t regret making it!
Main Ingredients- 1 whole chicken, cut for braising
- 1 potato
- 1/2 onion
- 1/2 stalk green onion
- 1 chili pepper (e.g., Korean Cheongyang chili)
Broth & Flavor Enhancers- 600ml water
- 200ml cola
- 600ml water
- 200ml cola
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Slice the green onions diagonally into large pieces. Similarly, slice the chili pepper diagonally. Slice the onion into thick slices. Having the vegetables prepped beforehand will make the cooking process much smoother. Also, it’s a good idea to mix all the sauce ingredients in a bowl and combine them well. Letting the sauce rest allows the flavors to meld and deepen.
Step 2
The key to a delicious Dakbokkeumtang is proper chicken preparation! Rinse the chicken pieces thoroughly under cold running water. Pay close attention to removing any residual blood clots between the bones and trimming off any excess fat. Thoroughly cleaning the chicken will help ensure a clean flavor without any gamey taste.
Step 3
Now, let’s enhance the chicken’s flavor! Heat a pan over medium heat and add the prepared chicken pieces. Sprinkle 2 tablespoons of sugar over the chicken. Sear the chicken on all sides until it’s golden brown and lightly caramelized. This step locks in the juices and the sugar creates a subtle sweetness and rich aroma, elevating the overall flavor of the dish. This is a secret tip for an even better Dakbokkeumtang!
Step 4
Once the chicken is nicely browned, it’s time to start stewing. In a pot, add about 600ml of water, enough to generously cover the chicken. Add all the prepared golden sauce mix. If you enjoy potatoes or carrots, this is the perfect time to add them; they’ll simmer and infuse their flavors into the broth. Finally, pour in about 200ml of cola. Cola is excellent for neutralizing any unwanted ‘chicken smell’ and also helps tenderize the meat, making it incredibly succulent. Bring this mixture to a boil over high heat.
Step 5
Once the stew comes to a boil, reduce the heat to medium-low, cover the pot, and let it simmer for about 30 minutes, or until the chicken and potatoes are tender. After simmering, when the sauce has reduced slightly, add the sliced onion, green onion, and chili pepper. Cover again and let it steam for another 2-3 minutes. This allows the fresh aroma of the vegetables to infuse into the stew, completing your delicious Dakbokkeumtang! Serve it hot, perhaps over a bowl of steamed rice for an unforgettable meal.
