Spicy Braised Chicken (Dakbokkeumtang)
Easy & Delicious Dakbokkeumtang Recipe
Whip up a hearty and flavorful Dakbokkeumtang with ingredients you likely have on hand! This classic Korean braised chicken dish features tender chicken legs and soft potatoes bathed in a savory, slightly sweet, and spicy sauce. It’s a comforting meal perfect for any occasion. This recipe breaks down the process into simple, manageable steps, ensuring a delicious outcome even for beginner cooks. Enjoy a satisfying homemade meal that the whole family will love.
Main Ingredients- 1kg Chicken Drumsticks (trimmed)
- 300ml Water
- 1 Potato (cut into large chunks)
- 1 Onion (cut into large chunks)
- 2 Stalks Green Onion (cut into large pieces)
Spicy Braising Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 1 Tbsp Oligodang (Korean corn syrup) (adjust sweetness)
- 1.5 Tbsp Minced Garlic
- 1 tsp Sugar (optional, for sweetness adjustment)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 1 Tbsp Oligodang (Korean corn syrup) (adjust sweetness)
- 1.5 Tbsp Minced Garlic
- 1 tsp Sugar (optional, for sweetness adjustment)
Cooking Instructions
Step 1
Trim any excess fat from the chicken drumsticks. Make a few deep cuts into the thicker parts of the meat to help the sauce penetrate better.
Step 2
In a pot, bring enough water to a boil with a splash of vinegar. Add the prepared chicken drumsticks and blanch for 3-4 minutes. This step helps remove impurities and any unwanted gamey odor from the chicken.
Step 3
Drain the blanched chicken and rinse it thoroughly under cold running water. Pat the chicken dry to remove excess moisture; this prevents the dish from becoming too watery during cooking.
Step 4
In a bowl, combine all the sauce ingredients: gochujang, gochugaru, soy sauce, ginger syrup, oligodang, minced garlic, and sugar. Mix well to create a flavorful braising sauce. The sugar is optional and can be adjusted to your preference.
Step 5
Place the drained chicken drumsticks and the large chunks of potato into a deep pot or large pan. Add 300ml of water as specified in the recipe. Pour the prepared braising sauce over the chicken and potatoes.
Step 6
Bring the mixture to a boil over high heat for about 5 minutes. Then, reduce the heat to medium, cover the pot, and let it simmer for approximately 25 minutes, or until the chicken and potatoes are tender.
Step 7
During the simmering process, periodically spoon some of the sauce over the chicken pieces that are not fully submerged. This ensures that the flavors are evenly distributed and coat the chicken beautifully.
Step 8
About 10 minutes before the dish is fully cooked, add the large chunks of onion. Adding the onion towards the end helps it retain a pleasant texture and adds a natural sweetness without becoming too mushy.
Step 9
Once the sauce has thickened to your liking and the flavors have melded well with the chicken, stir in the large pieces of green onion. Cook for another 1-2 minutes to allow the fresh onion flavor to infuse. Your delicious Dakbokkeumtang is now ready to be enjoyed!
