Spicy & Sweet Braised Chicken with Wide Noodles (Dakbokkeumtang)
Dakbokkeumtang with Chewy Wide Noodles – Absolutely Delicious!
A hearty and flavorful Dakbokkeumtang (braised spicy chicken stew) brimming with flat, wide glass noodles! The delightful chewiness of the noodles combined with tender chicken makes this dish perfect as a side for drinks or an impressive main course for guests. Enjoy making and sharing this with your family on a weekend!
Main Ingredients
- 2 packs (600g each) Braising Chicken for Dakbokkeumtang
- 1 handful Flat Wide Glass Noodles
- 2 medium Potatoes
- 2 Cheongyang Peppers (optional)
- 10 Perilla Leaves
- 3-4 Bay Leaves
Seasoning Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 1 cup (200ml) Mirin (or Rice Wine/Soju)
- 3 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
- 1/2 tsp Black Pepper Powder
- 3 Tbsp Sugar
- Pinch of Salt (or adjust with more soy sauce)
- 2 Tbsp Gochujang (Korean chili paste)
- 4 Tbsp Gochugaru (Korean chili flakes)
- 4 Tbsp Soy Sauce
- 4 Tbsp Minced Garlic
- 1 tsp Ginger Powder
- 1 cup (200ml) Mirin (or Rice Wine/Soju)
- 3 Tbsp Corn Syrup (or Oligosaccharide)
- 1 Tbsp Oyster Sauce
- 1/2 tsp Black Pepper Powder
- 3 Tbsp Sugar
- Pinch of Salt (or adjust with more soy sauce)
Cooking Instructions
Step 1
Prepare two packs of 600g braising chicken for Dakbokkeumtang (this recipe serves about 4 people). Place the chicken directly into a pot and add just enough water to barely cover the chicken pieces. Instead of washing raw chicken directly, it’s best to parboil it first to remove impurities before further preparation.
Step 2
Add 3-4 bay leaves to the pot with the chicken. Pour in 1 cup (200ml) of Mirin (or rice wine/soju). This step helps to effectively remove any gamey odors from the chicken.
Step 3
Once the water comes to a rolling boil, let it simmer for 2 minutes. Drain the chicken and rinse it under cold running water. Thoroughly clean out any remaining giblets or impurities from the pot. Rinse off excess fat from the chicken pieces. If you prefer to remove the skin, you can do so at this stage, but be mindful that removing the skin from the thigh meat can make it too dry and less flavorful. Refill the pot with enough water to cover the chicken.
Step 4
Soak about a handful (approx. 100g) of flat wide glass noodles in warm water for 10-20 minutes. Soaking the noodles beforehand allows them to absorb the sauce better and achieve a pleasant chewy texture.
Step 5
In a separate bowl, prepare the seasoning sauce. Combine 2 Tbsp Gochujang, 3 Tbsp Corn Syrup, 4 Tbsp Soy Sauce, and 1 Tbsp Oyster Sauce.
Step 6
Next, add 4 Tbsp Minced Garlic, 4 Tbsp Gochugaru, and 1 tsp Ginger Powder to the sauce. (If fresh ginger is preferred, a small amount of ginger juice can be used instead of powder).
Step 7
Add 3 Tbsp Sugar and 1/2 tsp Black Pepper Powder. Adjust the seasoning with a pinch of salt or more soy sauce to your preference. Mix all the sauce ingredients well until thoroughly combined.
Step 8
Pour the prepared seasoning sauce into the pot with the parboiled chicken. Mix everything well to coat the chicken evenly. Bring the stew to a vigorous boil over high heat for the first 10 minutes, then reduce the heat to medium and continue simmering for another 20 minutes, allowing the chicken to cook through.
Step 9
After simmering for about 30 minutes, add the two peeled and quartered potatoes to the pot. The potatoes will cook and absorb the rich flavors of the stew.
Step 10
Add 2 Cheongyang peppers, sliced into three pieces each. If you prefer a milder spice level, you can omit the peppers.
Step 11
Check if the potatoes are tender. Once cooked, add the pre-soaked flat wide glass noodles to the center of the pot, ensuring they are submerged in the sauce.
Step 12
When the glass noodles turn translucent and become soft and chewy, add the 10 sliced perilla leaves. The fragrant aroma of the perilla leaves will complete this delicious Dakbokkeumtang!
Step 13
If you wish to add green onions (scallions), you can add them along with the perilla leaves in the previous step. (Note: green onions were omitted in this recipe as per the original instruction due to children’s preference).
