Spicy and Sweet Dakbokkeumtang (Korean Braised Chicken)
The Ultimate Dakbokkeumtang Recipe for a Delicious Home-Cooked Meal
This incredibly easy and delicious Dakbokkeumtang recipe is so good, it’ll disappear in an instant! Perfect for a satisfying meal.
Main Ingredients- 1 pack chicken cut for braising (prepared)
- 3 large potatoes, cut into chunks
- 1 king oyster mushroom, sliced
- 1/2 onion, cut into large pieces
- A little green onion, chopped
Seasoning- 2 cups water
- A small piece of ginger, minced
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- A little sugar
- 2 cups water
- A small piece of ginger, minced
- 1 Tbsp gochujang (Korean chili paste)
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp soy sauce
- 1 Tbsp minced garlic
- A little sugar
Cooking Instructions
Step 1
Rinse the chicken cut for braising (purchased from the supermarket) under running water to clean it. Briefly soak the chicken in water to remove any blood. This step helps to reduce any gaminess and results in a cleaner flavor.
Step 2
Peel the potatoes using a peeler or paring knife, then cut them into large, bite-sized pieces (about 3-4 cm cubes). Cutting them large helps them hold their shape and provides a good texture after cooking.
Step 3
Wash the king oyster mushroom and slice it into large, manageable pieces (about 2-3 cm thick). The mushroom’s chewy texture will add another delightful element to the dish.
Step 4
Peel the onion and cut it into large pieces. The natural sweetness of the onion will dissolve into the sauce, enhancing the overall savory depth of the Dakbokkeumtang.
Step 5
Place all the prepared chicken pieces into a deep pot or wok. Add 2 cups of water, enough to mostly cover the chicken. Starting with sufficient water helps to tenderize the chicken.
Step 6
Add the minced ginger and 1 tablespoon of gochujang to the pot. Stir well to dissolve them into the water. Ginger helps to eliminate any gamey smell from the chicken, and gochujang forms the base of the spicy flavor.
Step 7
Add 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of minced garlic, and a little sugar. Bring to a boil over high heat. Cooking at high heat initially helps to seal in the chicken’s juices, ensuring a more flavorful outcome.
Step 8
Once the sauce is boiling, add all the cut potatoes and onions. Continue to boil vigorously. The potatoes will absorb the flavorful sauce as they cook and become tender.
Step 9
To deepen the flavor, add an additional 3 tablespoons of soy sauce and another 2 tablespoons of gochugaru to adjust the color and spiciness to your preference. Finally, add the sliced king oyster mushrooms and stir gently.
Step 10
When the Dakbokkeumtang is bubbling and the ingredients are well combined, reduce the heat to medium, cover the pot, and let it simmer for about 20 minutes. This simmering time allows the flavors to meld beautifully.
Step 11
After 20 minutes, remove the lid to check if the chicken and potatoes are cooked through. Add the chopped green onions and cover again. Let it cook for a few more minutes, allowing the subtle aroma of the green onions to infuse into the sauce.
Step 12
When the sauce has perfectly coated the chicken and vegetables, and the dish smells irresistibly delicious, turn off the heat. Your Dakbokkeumtang is ready to be enjoyed! Serve hot with a side of rice.
