Spicy Braised Chicken with Aged Kimchi (Muk-eunji Dakbokkeumtang)
Perfect for Newlyweds! Flavorful Aged Kimchi Braised Chicken (Dakbokkeumtang) – Ideal for Entertaining Guests & Housewarming Parties!
When you’re not feeling hungry, let’s solve it with a bowl of spicy and rich Muk-eunji Dakbokkeumtang! The deep flavor of aged kimchi and tender chicken create a fantastic harmony.
Main Ingredients
- 1 whole chicken (for braising, about 1kg)
- 1/2 head aged kimchi (about 500g)
- 1 stalk green onion
- 1 cheongyang chili pepper
- 1 onion
- 3 potatoes
Seasoning Sauce
- 2 Tbsp red pepper flakes
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 1/2 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp red pepper flakes
- 2 Tbsp soy sauce
- 2 Tbsp cooking wine (mirin or cheongju)
- 1/2 Tbsp sugar
- 1 Tbsp plum extract
- 1 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, wash and prepare 1 whole chicken suitable for braising. In a pot, add plenty of water and 2 tablespoons of cooking wine, then bring to a boil. Once boiling, add the chicken and blanch for about 5 minutes until the surface is cooked. This helps remove any gamey odor from the chicken and tenderizes the meat.
Step 2
Rinse the blanched chicken under cold water to remove any impurities. To help the sauce penetrate well, score the chicken all over with a knife or fork. Making deeper cuts, especially on the drumsticks and wings, will allow the sauce to seep in more effectively, resulting in a more flavorful dish.
Step 3
In a bowl, combine 2 tablespoons of red pepper flakes, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1/2 tablespoon of sugar, 1 tablespoon of plum extract, 1 tablespoon of minced garlic, and a pinch of black pepper. Mix well to create the delicious seasoning sauce. Add the scored chicken to the sauce and gently toss to marinate. Letting it marinate for at least 10 minutes will allow the flavors to deeply penetrate the chicken, making it even tastier.
Step 4
Line the bottom of a pot with 1/2 head of aged kimchi, cut into bite-sized pieces. Layer the marinated chicken on top, along with the potatoes and onion cut into large chunks, and the diagonally sliced green onion and cheongyang chili pepper. Placing the aged kimchi at the bottom is crucial to prevent it from burning and to ensure it softens beautifully. After adding all the ingredients, pour just enough water to cover the chicken. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for about 20-30 minutes until the potatoes are tender and the sauce has thickened. Basting the chicken with the sauce occasionally will ensure even cooking. Once the potatoes are soft and the sauce is rich and reduced, your delicious Muk-eunji Dakbokkeumtang is ready!
