Tears of Joy Dakbokkeumtang (Spicy Braised Chicken)
The Ultimate Life-Changing Dakbokkeumtang Recipe You’ll Ever Make
Hello everyone! This is Won-chelin Guide. Today, we’re diving into a dish that’s truly a game-changer: Dakbokkeumtang, the spicy braised chicken that’s so delicious it will make you cry with joy! Seriously, folks, this recipe is unbelievably good. When I say it’s delicious, I mean it with all my heart! Please, please try making it – you won’t regret it!
Main Ingredients- 1kg chicken, cut for Dakbokkeumtang
- 3 potatoes
- 1 onion
- 1/2 carrot
- 1 chili pepper (like a jalapeño or Serrano, adjust to taste)
- Milk (for removing gamey smell from chicken)
Cooking Instructions
Step 1
Start by preparing your chicken. Rinse the Dakbokkeumtang-cut chicken thoroughly under cold running water to remove any blood or impurities. Make sure to clean both the inside and outside of the pieces.
Step 2
Place the cleaned chicken in a large bowl. Pour enough milk over it to submerge the chicken completely. Let it soak for about 10 minutes. This step is crucial for tenderizing the chicken and removing any unpleasant gamey odors.
Step 3
While the chicken is soaking, prepare your vegetables. Peel the 3 potatoes and cut them into large, bite-sized cubes. Potatoes become wonderfully soft and absorb the sauce beautifully in this dish.
Step 4
Cut the onion into large wedges. The sweetness of the onion will melt into the sauce, adding a lovely depth of flavor.
Step 5
Peel and cut the 1/2 carrot into pieces similar in size to the potatoes. Carrots add a touch of sweetness and vibrant color to the stew.
Step 6
Slice the chili pepper (use more if you like it spicier!) thinly on an angle. This will add a pleasant kick to the dish.
Step 7
Drain the chicken from the milk and rinse it again under cold water to remove any milk residue. Place the chicken in a pot, cover with water, and bring to a boil over high heat. Skim off any foam that rises to the surface and let it boil for just 5 minutes.
Step 8
Now, let’s make the star of the show – the delicious seasoning sauce! In a bowl, combine 1/2 cup gochugaru, 1/2 cup soy sauce, 1 Tbsp gochujang, 1 Tbsp minced garlic, 1 Tbsp oligosaccharide, 1 Tbsp cooking wine, 2 Tbsp sugar, and a pinch of black pepper. Mix everything well. Feel free to adjust the sweetness and saltiness to your preference.
Step 9
Don’t discard the water the chicken was boiled in! This flavorful broth is essential for the deep taste of the Dakbokkeumtang. Remove the chicken from the boiling water, give it a quick rinse in cold water to remove any remaining impurities, and drain it.
Step 10
Return the drained chicken to the pot. Add all the prepared seasoning sauce. Mix well to coat the chicken evenly, then bring it back to a boil over high heat. Cook for about 10 minutes, stirring occasionally to ensure the sauce penetrates the chicken.
Step 11
Once the sauce starts to bubble, add the cubed potatoes and carrots. Let it boil over high heat for another 5 minutes. Then, reduce the heat to medium, cover the pot, and simmer for another 5 minutes. This allows the vegetables to absorb the flavors.
Step 12
Now, add the sliced onion and chili pepper. Continue to simmer over medium heat for about 10 minutes, until the vegetables are tender and the sauce has thickened slightly. Finally, reduce the heat to low and let it simmer gently for about 20 minutes. This slow simmering allows all the flavors to meld together beautifully.
Step 13
And there you have it! Your incredibly delicious, tear-jerkingly good Dakbokkeumtang is ready! Serve it hot with a steaming bowl of rice for an unforgettable meal.
