Spicy & Sweet Dakbokkeumtang: Simple 30-Minute Recipe

Effortless Dakbokkeumtang with a Super Simple Sauce: The Golden Recipe

Spicy & Sweet Dakbokkeumtang: Simple 30-Minute Recipe

My husband mentioned he really wanted Dakbokkeumtang, so I bought a whole chicken from the market and made this incredibly simple version in just 30 minutes! It’s a perfect main dish that goes wonderfully with rice, and I’ll share how to make the super easy sauce. This recipe will bring the deliciousness of a restaurant-quality Dakbokkeumtang right to your dinner table!

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Chicken
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Main Ingredients

  • 1 whole chicken for Dakbokkeumtang (medium size, approx. 1kg)
  • 1/2 medium onion
  • 4 potatoes (medium size)
  • 1/2 carrot
  • 2 green chilies
  • 1/2 green onion

Simple Sauce

  • 1 tsp minced garlic
  • 1.5 Tbsp gochujang (Korean chili paste)
  • 1.5 Tbsp gochugaru (Korean chili flakes)
  • 1 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp plum syrup (or corn syrup)
  • 1 tsp chicken stock (or anchovy-kombu broth)

Cooking Instructions

Step 1

First, rinse the chicken for Dakbokkeumtang thoroughly under running water. To remove any gamey smell, bring a pot of water to a rolling boil with a few bay leaves. Add the chicken and blanch it for about 1-2 minutes. Then, drain and rinse the chicken under cold water. This step helps remove impurities and excess fat, resulting in a cleaner-tasting Dakbokkeumtang.

Step 1

Step 2

Now, let’s make the simple sauce that defines the flavor of your Dakbokkeumtang. In a bowl, combine 1 tsp of minced garlic, 1.5 Tbsp of gochujang, 1.5 Tbsp of gochugaru, 1 Tbsp of soy sauce, 1 Tbsp of sugar, and 1 Tbsp of plum syrup. Mix everything well until evenly combined. If you prefer it spicier, you can increase the amount of gochugaru while keeping the gochujang the same. Feel free to adjust the soy sauce or sugar to your taste.

Step 2

Step 3

It’s time to prepare the supporting cast of delicious vegetables for your Dakbokkeumtang! Cut the potatoes into large pieces, about 2-4 chunks each (cutting them too small might cause them to break apart during cooking). Slice the 1/2 onion into pieces roughly the same size as the potatoes. Chop the 1/3 carrot into cubes, making sure to round off the edges slightly. Lastly, slice the 2 green chilies and 1/2 green onion diagonally for both color and flavor enhancement.

Step 3

Step 4

In a wide pot or wok, add the blanched chicken and all the prepared vegetables: potatoes, onions, and carrots. Pour in the simple sauce you just made, 1 tsp of chicken stock (or anchovy-kombu broth), and 2 cups (400ml) of water. Adding chicken stock will significantly boost the savory flavor, so it’s highly recommended!

Step 4

Step 5

Now, let’s get cooking! Start by bringing everything to a boil over high heat to help the ingredients cook quickly. Once the sauce comes to a rolling boil, reduce the heat to medium. Cover the pot and let it simmer until the vegetables are tender and the sauce has thickened to your liking. Since the chicken was blanched earlier, it just needs to cook through. Cook until the potatoes are fork-tender and the sauce is nicely reduced. Finally, add the diagonally sliced green chilies and green onions, and simmer for another minute to meld the flavors. Your delicious Dakbokkeumtang is ready to be enjoyed!

Step 5



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