Spicy Braised Chicken Stew (Dak Maeuntang)
#ChickenStew #SpicyChicken #KoreanFood #BraisedChicken #Dakbokkeumtang #Dakdoritang #KoreanHomeCooking
Embrace the summer heat with a revitalizing bowl of Dak Maeuntang, a spicy and savory Korean chicken stew. Unlike the more familiar Dakbokkeumtang (braised spicy chicken), this version features a clear, yet fiery broth that beautifully complements the tender chicken and chewy rice cakes. It’s a perfect dish for replenishing energy during the hot summer days, often called ‘Boknal’ in Korea. Its less oily profile makes it a refreshing and satisfying choice for a hearty meal. Let’s create this delicious Dak Maeuntang at home!
Dak Maeuntang Ingredients- 1kg Chicken, cut for stew
- 2 Bay leaves
- 10 Black peppercorns
- 4 Potatoes (medium-sized)
- 1 Carrot
- 1 Onion
- 2 Shiitake mushrooms
- 1/3 Green onion stalk
- 1 cup Tteokbokki rice cakes
- 1 tsp Sesame oil
- Pinch of sesame seeds
Spicy Seasoning Paste Ingredients- 3 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Chopped green onion
- 2 Tbsp Cheongju (rice wine) or Mirin
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy sauce
- 2 Tbsp Honey
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 tsp Black pepper
- 1 Tbsp Natural seasoning (e.g., anchovy sauce, MSG)
- 3 Tbsp Minced garlic
- 1 tsp Minced ginger
- 2 Tbsp Chopped green onion
- 2 Tbsp Cheongju (rice wine) or Mirin
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Soy sauce
- 2 Tbsp Honey
- 2 Tbsp Plum extract (Maesil-cheong)
- 1 tsp Black pepper
- 1 Tbsp Natural seasoning (e.g., anchovy sauce, MSG)
Cooking Instructions
Step 1
First, prepare the vegetables for the Dak Maeuntang. Peel and wash the potatoes, then cut them into large, bite-sized pieces (halves or thirds). Peel and cut the carrot into chunks similar in size to the potatoes. Quarter the onion. Remove the stems from the shiitake mushrooms and quarter them. Place the prepared vegetables in the large pot where you’ll be cooking the stew.
Step 2
Next, let’s make the spicy seasoning paste that will give the Dak Maeuntang its signature flavor. In a bowl, add a generous amount of minced garlic. Follow with the gochugaru for spiciness and gochujang for depth of flavor. Don’t forget to add the natural seasoning for an extra boost of umami.
Step 3
To eliminate any gamey or unpleasant odors from the chicken, add the minced ginger and a bit of black pepper. Use soy sauce to establish the base saltiness of the seasoning. For further odor control and to enhance the overall flavor, add 2 tablespoons of cheongju (Korean rice wine) or mirin.
Step 4
Finally, add honey and plum extract to the seasoning paste for a touch of sweetness. Mix in the chopped green onions. Stir everything together until well combined. It’s beneficial to let this seasoning paste rest in the refrigerator for a while to allow the flavors to meld and deepen.
Step 5
Now, it’s time to start cooking the chicken. Rinse the pre-cut chicken for stew thoroughly. Bring a separate pot of water to a boil with bay leaves and whole peppercorns to help remove any impurities, gamey odors, and excess fat from the chicken during the initial blanching process.
Step 6
Add the chicken to the pot and pour in enough water to cover the chicken generously. Bring this to a boil. While some recipes add chicken directly to boiling water, starting from cold water with the chicken helps to render out more impurities and fat, resulting in a cleaner broth.
Step 7
While the chicken is blanching, you can lightly pre-cook the prepared vegetables in a separate pan. This step is optional but helps to speed up the cooking process later, allowing you to quickly transfer the blanched chicken into the main stew pot.
Step 8
Once blanched, remove the chicken from the water and rinse it under cold water to wash away any remaining impurities. Drain it well. Add the blanched chicken to the pot containing the prepared vegetables. Pour in fresh water, just enough to barely cover the ingredients.
Step 9
Now, add the prepared spicy seasoning paste to the pot. Stir well to ensure the paste dissolves and mixes evenly with the water at the bottom. Once everything is combined, cover the pot and bring it to a rolling boil over high heat.
Step 10
After boiling vigorously for about 10 minutes, add the tteokbokki rice cakes and the remaining chopped green onions. Reduce the heat to medium and let it simmer gently. By this point, the chicken should be almost cooked through. This simmering stage is crucial for allowing the flavors to fully penetrate the ingredients, especially the rice cakes. Once the rice cakes are tender and the stew has thickened slightly, turn off the heat and drizzle with sesame oil for a final touch of aroma. Your Dak Maeuntang is ready!
Step 11
Adding chewy rice cakes to Dak Maeuntang is a delightful touch! Serve the hearty stew generously in bowls and finish with a sprinkle of toasted sesame seeds for a visually appealing and flavorful presentation. This spicy and delicious Dak Maeuntang is sure to be a hit!
