Spicy Braised Chicken with Potatoes (Dakbokkeumtang)
Dakbokkeumtang: Deliciously Spicy Braised Chicken with Fluffy Potatoes
Hello everyone! I’m Nan-i, and I made Dakbokkeumtang this season when potatoes are at their best. It’s made spicy and savory, perfect as a side dish for rice or as a delightful accompaniment to drinks. With just this one dish, you can finish a whole bowl of rice without needing any other side dishes. It’s also a great way to replenish nutrients and stimulate your appetite during the summer slump.
Main Ingredients- 1.2kg chicken cut for braising
- 5-6 potatoes
- 1 onion
- A small amount of carrot
- 2 Tbsp minced garlic
- About 10 whole garlic cloves
- 100g cabbage
- 4 Cheongyang peppers (spicy Korean chili peppers)
- 1 green onion (optional)
Seasoning Ingredients- 5 Tbsp gochujang (Korean chili paste)
- 3 cubes of concentrated broth (or 1000ml water)
- Soy sauce (Korean soup soy sauce) to taste
- A pinch of salt
- A pinch of black pepper
- A pinch of sesame seeds (for garnish)
- 5 Tbsp gochujang (Korean chili paste)
- 3 cubes of concentrated broth (or 1000ml water)
- Soy sauce (Korean soup soy sauce) to taste
- A pinch of salt
- A pinch of black pepper
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
Prepare 1.2kg of chicken cut for braising. Using fresh chicken is key to a delicious flavor.
Step 2
Wash the chicken thoroughly under running water. Remove any excess chicken skin or fat for a cleaner preparation.
Step 3
To remove any gamey odor, soak the chicken in milk for about 1 hour and refrigerate. Afterwards, rinse with cold water and drain thoroughly in a colander. This step helps to tenderize the chicken.
Step 4
Bring a pot of water to a boil. Blanch the prepared chicken for about 2 minutes. Immediately rinse with cold water to remove any impurities. This process results in a clearer broth for your Dakbokkeumtang.
Step 5
Prepare the vegetables for the stew. Cut the potatoes into large chunks. Slice the onion, carrot, and cabbage into bite-sized pieces. Thinly slice the Cheongyang peppers to add a spicy kick.
Step 6
In a wide pot, pour 1000ml of water and add 3 concentrated broth cubes to create a rich broth. Once the broth boils, remove the solids and use only the broth.
Step 7
Add 5 tablespoons of gochujang to the boiling broth and stir well to dissolve. Then, add 2 tablespoons of sugar for sweetness and bring it to a rolling boil to allow the flavors to meld.
Step 8
Once the sauce is boiling, add the blanched chicken. Stir in 2 tablespoons of minced garlic and a pinch of black pepper. Cook over medium heat until the chicken is tender. Stir occasionally to ensure the chicken absorbs the sauce evenly.
Step 9
When the chicken is partially cooked, add the large potato chunks, whole garlic cloves, and onion. Let it simmer and bubble until the vegetables are coated in the sauce. The potatoes will absorb the broth as they cook, making them even more delicious.
Step 10
Reduce the heat from high to medium-low and let the stew simmer until the sauce thickens to your desired consistency. It’s important to stir occasionally to prevent sticking.
Step 11
In the final stage, add the cabbage, sliced Cheongyang peppers, and carrots. Gently stir to combine, being careful not to mash the potatoes. If the seasoning is lacking, adjust with more gochujang, Korean soup soy sauce, or salt.
Step 12
Once the vegetables are slightly tender, add the sliced green onion and simmer for another moment before turning off the heat. The green onion adds a refreshing flavor.
Step 13
Garnish the completed Dakbokkeumtang with a sprinkle of sesame seeds for a visually appealing finish.
Step 14
Enjoy this Dakbokkeumtang featuring the wonderful harmony of fluffy potatoes and a spicy-sweet sauce! It’s perfect for a hearty meal with rice or as a satisfying snack with drinks. Don’t forget to mix the leftover sauce with rice for an extra treat!
