Spicy & Savory Braised Chicken Stew (Dakbokkeumtang)
How to Make Deliciously Spicy Dakbokkeumtang
A hearty and spicy Dakbokkeumtang, simmered to perfection and perfect for a shared meal. This dish is a fantastic side for rice, with its bubbling, flavorful broth. Enjoy the tender chicken, soft vegetables, and chewy noodles in a wonderfully balanced spicy and slightly sweet sauce.
Main Ingredients- 2 chickens, cleaned and cut for braising
- 3 potatoes
- 1.5 onions
- 1/2 carrot
- 3 Korean green chilies (Cheongyang peppers)
- 1 stalk of green onion
- 1 handful of glass noodles (dangmyeon)
Seasoning Ingredients- 3 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean red pepper flakes – adjust to spice preference)
- 2 Tbsp sugar (adjust to sweetness preference)
- 1-2 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine) or Mirin (cooking wine)
- 2 Tbsp minced garlic
- 1/2 tsp grated ginger (optional)
- 3 Tbsp soy sauce
- 4 Tbsp gochugaru (Korean red pepper flakes – adjust to spice preference)
- 2 Tbsp sugar (adjust to sweetness preference)
- 1-2 Tbsp salt (adjust to taste)
- Pinch of black pepper
- 2 Tbsp Cheongju (rice wine) or Mirin (cooking wine)
- 2 Tbsp minced garlic
- 1/2 tsp grated ginger (optional)
Cooking Instructions
Step 1
Begin by preparing the chicken. Trim any excess fat or loose skin from the chicken pieces and rinse them thoroughly under cold water. Bring a pot of water to a boil, add the chicken, and blanch for about 2-3 minutes. This step helps remove impurities and any gamey odor. Drain the blanched chicken and rinse it again under cold water. Finally, place the chicken in a colander to drain any excess water, and set aside.
Step 2
Prepare the vegetables by cutting them into bite-sized pieces. Peel the potatoes and cut them into large cubes. Cut the onion into large chunks and the carrot into pieces similar in size to the potatoes. Slice the Korean green chilies diagonally for a touch of heat. Cut the green onion into long sections. For the glass noodles, it’s best to pre-cook them slightly by boiling them until just tender, then rinsing them in cold water. This prevents them from absorbing too much broth later and making the stew too thick.
Step 3
Now, let’s make the flavorful sauce. Place the prepared chicken in a pot. Add enough water to cover the chicken. In a separate bowl, combine the soy sauce, gochugaru, sugar, salt, black pepper, Cheongju (or Mirin), minced garlic, and grated ginger (if using). Stir well to mix the seasonings. Pour this sauce mixture over the chicken in the pot. Cover the pot with a lid and bring it to a boil over high heat. Once boiling, reduce the heat to medium and let the chicken cook until it’s about halfway done.
Step 4
When the chicken is about 70-80% cooked, add all the prepared vegetables to the pot – the potatoes, onions, carrots, and green chilies. Cover the pot again and continue to simmer until the vegetables are tender. Maintain medium-low heat to prevent sticking. Stir occasionally to ensure even cooking.
Step 5
Check the potatoes periodically by piercing them with a fork to ensure they are cooked through but not mushy. Adjust the heat as needed to prevent the vegetables from becoming overly soft. If the stew seems too thick, you can add a little more water. If it’s not salty enough, add a pinch more salt to reach your desired seasoning level.
Step 6
Finally, add the pre-cooked glass noodles to the pot and simmer for just a few more minutes until they are heated through and slightly chewy. For an even more appealing presentation, transfer the Dakbokkeumtang to a cast-iron pot or serving dish, arrange the glass noodles on top, and ladle some of the broth over them. Be mindful not to overcook the noodles, as they can absorb too much liquid. Simmer for only 1-2 minutes after adding them. Garnish with the sliced green onions for a fresh finish. Enjoy this delicious and hearty Dakbokkeumtang with a bowl of warm rice!
