Spicy Dakbokkeumtang (Spicy Braised Chicken) Without Gochujang
A Flavorful Dakbokkeumtang Made Without Gochujang for a Zesty Kick
Living abroad can make it difficult to find gochujang, a key ingredient in Dakbokkeumtang. This recipe offers a delicious solution, allowing you to enjoy this classic Korean dish even without it! We’ve crafted a flavorful sauce that delivers a satisfying spicy and savory taste, perfect for a comforting meal. This version is ideal for those who prefer a slightly milder heat or have trouble sourcing Korean chili paste. Prepare to delight your family with this homemade specialty!
Main Ingredients- 9 Chicken Drumsticks
- 2 Onions
- 2 Potatoes
- Vegetable Oil
Seasoning Sauce- 5 Tbsp Minced Garlic
- 8 Tbsp Soy Sauce
- 7 Tbsp Korean Chili Powder (Gochugaru)
- 4 Tbsp Onion Juice (Puree half an onion with 4 Tbsp water)
- 1 Tbsp Sesame Oil
- 1 Tbsp Soju (or cooking wine)
- 5 Tbsp Honey
- Black Pepper to taste
- 5 Tbsp Minced Garlic
- 8 Tbsp Soy Sauce
- 7 Tbsp Korean Chili Powder (Gochugaru)
- 4 Tbsp Onion Juice (Puree half an onion with 4 Tbsp water)
- 1 Tbsp Sesame Oil
- 1 Tbsp Soju (or cooking wine)
- 5 Tbsp Honey
- Black Pepper to taste
Cooking Instructions
Step 1
Fill a large bowl with clean water.
Step 2
Place the chicken drumsticks in the bowl and wash them thoroughly. (Washing under running water can splash bacteria around, so it’s more hygienic to wash them in a bowl of water.)
Step 3
Prepare the minced garlic needed for the sauce.
Step 4
Chop the onions into large, manageable pieces for the stew.
Step 5
Now, let’s make the delicious seasoning sauce! In a bowl, combine 7 Tbsp gochugaru (Korean chili powder), 2 Tbsp minced garlic, 4 Tbsp onion juice, 4 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp soju (or cooking wine), and a pinch of black pepper. Mix well. Letting this sauce rest in the refrigerator for a while will deepen its flavors. (To make the onion juice, blend half an onion with 4 Tbsp water until smooth.)
Step 6
Chop about 3 more onions into large pieces. Store any leftover chopped onion in an airtight container in the refrigerator; it’s best used within two days.
Step 7
Peel and cut the 2 potatoes into large chunks, similar in size to the chicken pieces. (The starch from the potatoes will help thicken the sauce naturally.)
Step 8
Using a knife, make a small cut into the joint of the chicken drumsticks where the cartilage is. This helps the sauce penetrate better and makes them easier to eat.
Step 9
If you prefer your Dakbokkeumtang without skin, carefully peel the skin off the chicken drumsticks with a knife. (You can also leave the skin on if you like.)
Step 10
Removing the meat from the bone before cooking makes it easier to enjoy the dish and convenient for making fried rice later. Carefully debone the chicken drumsticks.
Step 11
Once the chicken is prepped, it’s time to season it. Place the deboned chicken in a bowl and add 3 Tbsp minced garlic, 4 Tbsp soy sauce, and a pinch of black pepper.
Step 12
Gently mix the seasoning into the chicken with your hands, ensuring each piece is well-coated. Marinating the chicken in the refrigerator for a bit will enhance its flavor.
Step 13
Now, let’s start cooking! Heat a wok or a deep skillet over high heat.
Step 14
Once the wok is hot, add a little vegetable oil and swirl it around to coat the surface. This prevents the ingredients from sticking.
Step 15
Add the marinated chicken to the hot wok.
Step 16
Sauté the chicken briefly until its surface is lightly browned. (Avoid overcooking at this stage, as it can cause the juices to escape.)
Step 17
Pour all the prepared seasoning sauce over the sautéed chicken. Gradually add water while bringing it to a boil. (Tip: Adding only the sauce and then stir-frying can lead to burning. It’s recommended to add the sauce first, then slowly add water as you cook.)
Step 18
Once the sauce and water begin to simmer, add the chopped potatoes. The starch from the potatoes will naturally thicken the stew.
Step 19
Let it simmer over medium heat until the potatoes are fully cooked and tender. (Since potatoes take time to cook, don’t cook them for too long with the chicken.)
Step 20
When the potatoes are tender, add the chopped onions and cook until they are done to your liking. (Onions add sweetness as they cook and provide a nice texture.)
Step 21
Simmer until the onions are translucent and tender. Your delicious Gochujang-free Dakbokkeumtang is now ready to serve!
