Spicy & Savory Dakbokkeumtang (Korean Braised Chicken)
The Ultimate Dakbokkeumtang Recipe: A Golden Ratio for a Popular Dish.
On a day with falling snowflakes, a hearty and spicy stew is just what comes to mind. That’s why I made a simple Dakbokkeumtang with a whole chicken. Its rich, spicy, and piping hot broth makes it a perfect companion for drinks, and the fun of picking out the glass noodles adds to the enjoyment of this Dakbokkeumtang.
Main Ingredients- Chicken cut for braising, 1 whole bird (approx. 1kg)
- Potatoes, 3 medium
- Onion, 1
- Carrot, 1/2
- Green onion, 1 stalk
- Cheongyang chili peppers, 3
- Soaked glass noodles, a small amount
Seasoning Sauce- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili powder), 3 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce, 5 Tbsp
- Maesilcheong (plum extract/syrup), 1 Tbsp
- Oligodang (corn syrup or rice syrup), 4 Tbsp
- Cheongju (rice wine), 3 Tbsp
- Minced garlic, 1 Tbsp
- Minced ginger, a little
- Sesame oil, 1 Tbsp
- Black pepper, a pinch (to taste)
- Gochujang (Korean chili paste), 3 Tbsp
- Gochugaru (Korean chili powder), 3 Tbsp
- Guk-ganjang (Korean soup soy sauce) or regular soy sauce, 5 Tbsp
- Maesilcheong (plum extract/syrup), 1 Tbsp
- Oligodang (corn syrup or rice syrup), 4 Tbsp
- Cheongju (rice wine), 3 Tbsp
- Minced garlic, 1 Tbsp
- Minced ginger, a little
- Sesame oil, 1 Tbsp
- Black pepper, a pinch (to taste)
Cooking Instructions
Step 1
Prepare the whole chicken (approx. 1kg) for dakbokkeumtang. Carefully remove any excess fat from the skin and rinse the chicken thoroughly. This step ensures a cleaner flavor and aroma in the final dish.
Step 2
Peel the potatoes and cut them into quarters. Round off the sharp edges of the potato pieces to prevent them from breaking apart too much during cooking. Cut the carrot into similar-sized pieces and also round off the edges. Chop the onion into large chunks. Cut the green onion and Cheongyang chili peppers into diagonal slices.
Step 3
In a large pot, add enough water to completely submerge the chicken. Add 3 bay leaves and bring the water to a rolling boil over high heat.
Step 4
Once the water starts boiling, continue to boil for about 3 minutes. Then, carefully remove the chicken and rinse it under cold running water to wash away any impurities and excess fat. This parboiling step helps to eliminate any gamey odor from the chicken.
Step 5
In a bowl, combine all the ingredients for the seasoning sauce and mix well until the gochujang is smoothly dissolved. Place the rinsed chicken back into the pot. Add 3 cups of water (using a standard paper cup as a measure) and two-thirds of the prepared seasoning sauce. Bring this mixture to a boil over high heat.
Step 6
Once the stew begins to boil, reduce the heat to medium and let it simmer for about 10 minutes. After the chicken has simmered, add the prepared potatoes and carrots to the pot. Continue to cook until the potatoes and carrots are tender.
Step 7
When the potatoes are almost fully cooked, add the chopped onion, green onion, and Cheongyang chili peppers to the pot. Simmer for a few more minutes until everything is cooked through. Taste the stew and adjust the seasoning by adding the remaining sauce if needed. You can also add a touch of sugar or syrup for extra sweetness, if desired.
Step 8
Finally, add the pre-soaked glass noodles to the pot. Let them simmer until they are tender and have absorbed some of the flavorful broth. Adding the noodles just before serving ensures they are perfectly chewy. Enjoy your delicious and hearty Dakbokkeumtang!
