Spring Blossom Dakkalbi (Spicy Braised Chicken with Korean Cress)
Crafting a Fragrant and Spicy Braised Chicken Stew with Spring Cress
We’ve created a delicious braised chicken stew using ‘naengi,’ a quintessential spring vegetable, to capture the essence of the season.
Main Ingredients- 1 whole chicken (cleaned and cut)
- 2 potatoes
- 1 carrot
- 1 onion
- 1 stalk green onion
- 20 whole garlic cloves
- 200g fresh spring cress (naengi)
Braising Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Soy Sauce
- 1 Tbsp Soju (or cooking wine)
- 1 Tbsp Plum Extract (for sweetness and glaze)
- 2 Tbsp Minced Garlic
- 1 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
For Boiling the Chicken (Deodorizing)- 1 piece Ginger (sliced)
- 1 shot Soju (approx. 100ml)
- 2 Tbsp Gochujang (Korean chili paste)
- 3 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 2 Tbsp Soy Sauce
- 1 Tbsp Soju (or cooking wine)
- 1 Tbsp Plum Extract (for sweetness and glaze)
- 2 Tbsp Minced Garlic
- 1 Tbsp Sugar (adjust to taste)
- Pinch of Black Pepper
For Boiling the Chicken (Deodorizing)- 1 piece Ginger (sliced)
- 1 shot Soju (approx. 100ml)
Cooking Instructions
Step 1
To begin, prepare the chicken to remove any gamey odors and wash away impurities. Bring a pot of water to a boil, then add the chicken, sliced ginger, and a shot of soju. Blanch for about 5 minutes. This process helps to neutralize any unpleasant smells and results in a cleaner-tasting chicken.
Step 2
While the chicken is blanching, prepare the vegetables. Peel the carrot and cut it into bite-sized pieces, about 2-3 cm thick, either into half-moons or squares. Cutting them too small can cause them to break down too much during cooking, so aim for a substantial size.
Step 3
Similarly, cut the potatoes into pieces roughly the same size as the carrots. Peel them and cut them into substantial chunks. This ensures they cook through to a tender consistency without disintegrating.
Step 4
The onion should also be cut into large pieces. You can quarter it and then further cut those wedges, or simply slice them thickly. This adds a pleasant texture and allows the onion’s sweetness to infuse the stew.
Step 5
Cut the green onion into 5cm lengths, keeping both the white and green parts. Prepare the whole garlic cloves by rinsing them. The green onion is best added towards the end of cooking to retain its fresh aroma.
Step 6
Now, let’s make the flavorful braising sauce, the heart of this dakkalbi! In a mixing bowl, combine 2 Tbsp gochujang, 3 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp soju, 1 Tbsp plum extract, 2 Tbsp minced garlic, 1 Tbsp sugar, and a pinch of black pepper. Whisk everything together until well combined to create a smooth sauce.
Step 7
Rinse the blanched chicken under cold water and pat it dry. In a deep pot or Dutch oven, add a little cooking oil and heat over medium heat. Add the dried chicken pieces and stir-fry until the surface is lightly browned. This step renders some of the chicken’s fat, contributing to a richer flavor and more succulent texture in the final dish.
Step 8
Once the chicken pieces are nicely browned, pour in about 2 liters of water. Add the firmer vegetables (carrots and potatoes) along with all the prepared braising sauce. Stir everything together, cover the pot, and simmer over medium heat for 20 minutes. This allows the vegetables and chicken to cook and absorb the flavors of the sauce.
Step 9
After simmering for 20 minutes and when the chicken and vegetables are partially tender, add the remaining vegetables: onion, green onion, and whole garlic cloves. Continue to simmer over medium heat for another 10 minutes. This stage allows the sweetness of the onions and the aromatics to meld into the stew.
Step 10
Finally, generously add the thoroughly washed and drained fresh spring cress. Spring cress loses its delicate aroma if overcooked, so reduce the heat to low or turn it off completely. Gently stir the cress into the stew using the residual heat. This ensures the fragrant essence of the naengi is perfectly preserved.
Step 11
Here you have it: a fragrant spring cress braised chicken stew, a feast for the eyes and the palate! Enjoy this hearty and flavorful dish with a side of warm rice.
