Spicy Kimchi Braised Chicken (Kimchi Dakbokkeumtang)
How to Make Dakbokkeumtang with Aged Kimchi (Soup-style Kimchi Braised Chicken)
While original Dakbokkeumtang is delicious, I personally prefer it made with well-fermented kimchi or aged kimchi (mukimchi) simmered until tender. This recipe uses kimchi, simmered low and slow to create a rich, flavorful stew. The slightly reduced broth is perfect for mixing with rice! (Spoon measurements are based on standard Korean rice spoons)
Main Ingredients
- 600g chicken pieces for braising (dakbokkeumtang cut)
- 300g aged or sour kimchi (including some juice)
- 2 potatoes (approx. 200g)
- 1/2 onion (approx. 50g)
- 1/2 stalk green onion (approx. 30g)
- 1 Korean chili pepper (cheongyang gochu, approx. 9g)
- 400ml water (plus 100ml extra if needed)
Seasoning Sauce
- 4 Tbsp dark soy sauce (jin ganjang)
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp brown sugar
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- 0.15 Tbsp minced ginger (approx. 1/4 tsp)
- Pinch of black pepper
For Blanching Chicken
- 1 liter water
- 2 Tbsp soju (or other clear liquor)
- 4 Tbsp dark soy sauce (jin ganjang)
- 1 Tbsp red chili powder (gochugaru)
- 1 Tbsp red chili paste (gochujang)
- 1 Tbsp brown sugar
- 2 Tbsp rice wine (mirin or cooking wine)
- 1 Tbsp minced garlic
- 0.15 Tbsp minced ginger (approx. 1/4 tsp)
- Pinch of black pepper
For Blanching Chicken
- 1 liter water
- 2 Tbsp soju (or other clear liquor)
Cooking Instructions
Step 1
Prepare 600g of chicken cut specifically for braising (dakbokkeumtang). Proper cleaning is key to avoiding any gamey flavors.
Step 2
Place the chicken in a bowl. Wearing rubber gloves, rinse the chicken pieces thoroughly 3-4 times under running water. Pay special attention to any blood clots near the breastbone and gently scrape them off with your fingers. Drain the chicken well on a colander.
Step 3
In a pot, combine 1 liter of water and 2 tablespoons of soju. Bring this mixture to a rolling boil over high heat. The soju helps to eliminate any unpleasant odors from the chicken.
Step 4
Once the water is boiling vigorously, add the cleaned chicken pieces and stir briefly. Reduce the heat to medium and blanch the chicken for about 3 minutes. This step removes impurities and further cleanses the chicken.
Step 5
After blanching, drain the chicken into a colander. Rinse each piece under cold running water, ensuring all residual fat and impurities are washed away. Drain thoroughly again.
Step 6
Prepare 300g of aged or sour kimchi (mukimchi or sin-kimchi), including some of its juice. You can adjust the amount of kimchi to your preference. If your kimchi is excessively sour, you might want to add a little extra sugar later.
Step 7
In a small bowl, combine all the seasoning sauce ingredients: 4 Tbsp dark soy sauce, 1 Tbsp gochugaru, 1 Tbsp gochujang, 1 Tbsp brown sugar, 2 Tbsp rice wine, 1 Tbsp minced garlic, 1/4 tsp minced ginger, and a pinch of black pepper. Mix well to create a uniform sauce.
Step 8
Place the rinsed chicken and the prepared kimchi into the pot. Pour the prepared seasoning sauce evenly over the chicken and kimchi.
Step 9
Add 400ml of water to the pot and bring it to a boil over high heat. (I personally added an extra 100ml of water midway through cooking to ensure a more generous broth.)
Step 10
When the stew begins to bubble, stir everything together to ensure the sauce is well distributed. Then, reduce the heat to medium, leave the lid slightly ajar, and simmer for about 30 minutes. Keep an eye on the liquid level, as it will reduce as it cooks. Adjust the heat or add a little more water if it becomes too dry, as evaporation rates vary depending on your stove’s power.
Step 11
Slice the Korean chili pepper diagonally. Peel the potatoes and cut them into quarters. Slice the onion into approximately 4mm thick strips. Slice the green onion diagonally. For the potatoes, cutting them to about 1-1.3cm thickness will ensure they cook evenly with the other ingredients.
Step 12
About 15 minutes into the medium-heat simmering, lift the lid to check the broth’s consistency. Add the prepared potatoes and onions to the pot. Stir gently to coat them with the sauce.
Step 13
Cover the pot again and continue to simmer for the remaining 15 minutes. If you notice the broth boiling over the sides of the lid, you can leave the lid slightly lifted.
Step 14
After approximately 15 more minutes of simmering (total 30 minutes), if the potatoes are not yet tender or if the broth seems too reduced, add the extra 100ml of water and simmer for about 5 more minutes. This step is flexible and depends on how tender you like your potatoes and the desired amount of sauce.
Step 15
Check if the potatoes are cooked through by piercing them with a fork or chopstick; they should be easily penetrated. Taste the stew. If it’s too bland, you can add a bit more kimchi juice or a touch of soy sauce. If it’s too salty, add a little more water to balance the flavors.
Step 16
Finally, add the diagonally sliced Korean chili pepper and green onions. Stir gently to combine.
Step 17
Simmer for a final moment to allow the flavors to meld beautifully. Your delicious Kimchi Dakbokkeumtang is now ready! Serve hot with a side of steamed rice. Enjoy!
