Spicy and Sweet Dakbokkeumtang (Korean Braised Chicken)
The Ultimate Golden Ratio Dakbokkeumtang Recipe for Home Cooks
An absolute favorite when you’re not feeling hungry! The spicy and sweet sauce deeply infuses into the chicken and potatoes, making it a perfect rice companion. Enjoy a restaurant-quality Dakbokkeumtang right in your own kitchen!
Main Ingredients- 1/2 chicken, cut into pieces (pre-cleaned)
- 1 stalk of green onion
- 2 potatoes
- 1/2 onion
- 1/2 carrot
- 2-3 Korean chili peppers (adjust to your preference)
Golden Sauce Mixture- 1/2 cup soy sauce (approx. 100ml)
- 3 Tbsp gochugaru (Korean chili powder)
- 1/2 cup soju or cooking wine (approx. 100ml)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup)
- 1.5 Tbsp sugar (adjust sweetness to taste)
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 0.5 Tbsp sesame oil
- 1/2 cup soy sauce (approx. 100ml)
- 3 Tbsp gochugaru (Korean chili powder)
- 1/2 cup soju or cooking wine (approx. 100ml)
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp oligodang (corn syrup)
- 1.5 Tbsp sugar (adjust sweetness to taste)
- 0.5 Tbsp minced garlic
- Pinch of black pepper
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, thoroughly rinse the chicken pieces under running water. Using pre-cut chicken for dakbokkeumtang makes it more convenient. Place the chicken in a pot, add enough water to cover, and blanch for about 5 minutes. This step is crucial for removing impurities and any gamey smell from the chicken. Drain the blanched chicken and rinse it under cold water, then pat dry.
Step 2
While the chicken is blanching, prepare the vegetables. Peel the potatoes and carrot, then cut them into large, bite-sized pieces. Cut the onion into thick slices and the green onion diagonally. Slice the Korean chili peppers thinly. Ensure the vegetables are cut to a size similar to the chicken pieces for even cooking.
Step 3
Now, let’s make the delicious sauce. In a large bowl, combine the soy sauce, gochugaru, soju (or cooking wine), gochujang, oligodang, sugar, minced garlic, and black pepper. Mix well. It’s important not to add too much minced garlic or sesame oil at this stage, as it can overpower the clean flavor; stick to the recipe’s half tablespoon measurements. Add the blanched chicken, potatoes, and carrots to the sauce mixture. Gently toss everything together to coat evenly and let it marinate for about 10 minutes. This allows the flavors to meld.
Step 4
Transfer the marinated chicken and vegetables into a deep pot or wok. Pour in enough water to cover about half of the chicken. Start cooking over medium heat. Bring it to a boil over high heat initially, then reduce to medium-low heat to simmer gently.
Step 5
Cover the pot and let it simmer for about 20-25 minutes, or until the chicken is tender and cooked through. Remember to stir occasionally to prevent the sauce from sticking to the bottom. When the chicken is cooked and the sauce has thickened slightly, your delicious Dakbokkeumtang is almost ready.
Step 6
Once the chicken is nearly cooked, add the sliced onion, green onion, and Korean chili peppers to the pot. Continue to cook for another minute. The vegetables will soften slightly, adding sweetness and aroma, which enhances the overall flavor profile. Turn off the heat and serve this incredibly savory and slightly spicy Dakbokkeumtang hot with a side of rice. Enjoy!
