Korean style Chicken Stew
Dak-bokkeum-tang (Spicy Braised Chicken) is one of the ultimate soul foods for Koreans, featuring a sublime harmony of tender chicken infused with a sweet and spicy sauce, fluffy potatoes, and a rich broth perfect for mixing with rice. Here is a detailed, step-by-step golden recipe that guarantees success for anyone.
How to Make Delicious Dak-bokkeum-tang
The secret to a great Dak-bokkeum-tang comes down to three key elements: removing the gamey odor of the chicken, achieving a balanced sauce, and the reduction time. Master these three steps, and you can easily recreate a restaurant-quality dish right at home.
1. Ingredients (Serves 3–4)
Main Ingredient: 1 whole chicken (cut for braising, around 1kg)
Vegetables: 2–3 potatoes, 1 onion, 1 leek (large green onion), 1/2 carrot, 2 cheongyang chili peppers (Korean green chilis), 1 red chili pepper
Sauce: 3 tbsp gochujang (Korean chili paste), 4 tbsp gochugaru (Korean chili flakes), 5 tbsp soy sauce, 3 tbsp oligosaccharide (or corn syrup), 1 tbsp sugar, 2 tbsp minced garlic, 2 tbsp mirin (cooking wine), a pinch of black pepper, 600ml of water (about 3 cups)
2. Step-by-Step Instructions
Step 1: Removing Odors and Prepping the Chicken The very first step is removing impurities from the meat. Thoroughly rinse the pre-cut chicken pieces under cold running water. Make sure to clean away any residual organs or blood clots trapped between the bones, as these are the main culprits behind the gamey smell. Next, blanch the chicken in boiling water for about 3 to 5 minutes. Discard the boiling water entirely and rinse the chicken pieces in cold water once more. This step removes excess fat and impurities, ensuring a much cleaner and more refreshing broth.
Step 2: Prepping the Vegetables Cut the potatoes into large, chunky pieces. If they are too small, they will break apart completely during the braising process. Slice the onion into thick strips or chunks, and chop the carrot into sizes similar to the potatoes. Diagonally slice the leek and chili peppers, then set them aside.
Step 3: Making the Sauce In a bowl, combine all the sauce ingredients (gochujang, gochugaru, soy sauce, oligosaccharide, sugar, minced garlic, mirin, and black pepper) and mix thoroughly. Dissolving the sugar and paste beforehand prevents the seasoning from clumping or separating while cooking.
Step 4: Braising to Perfection Place the prepped chicken, 600ml of water, and the prepared sauce into a deep pot and bring to a boil. Start on high heat, and once it comes to a vigorous boil, reduce the heat to medium. At this point, toss in the potatoes and carrots so they can thoroughly absorb the rich flavors of the sauce as they cook. Cover the pot loosely with a lid and let it simmer for about 15 to 20 minutes.
Step 5: Finishing Touches Once the chicken is fully cooked through and the potatoes are soft and fluffy, add the prepared onion, leek, and chili peppers. Simmer for another 5 minutes until the onions turn translucent. Take a small spoonful of the broth to taste; adjust the savory flavor with a splash of soy sauce or the sweetness with a touch of oligosaccharide if needed. Once the sauce has reduced to a thick, cozy consistency, turn off the heat.
Tips for an Extra Flavor Boost
Alternative Twists: You can substitute sweet potatoes for the potatoes to add a delightful, natural sweetness. If you love glass noodles (dangmyeon), add pre-soaked noodles during the final step and let them boil for just 2 to 3 minutes.
The Umami Factor: Using kelp (dashima) broth instead of plain water adds a profound depth of flavor to the entire dish.
Down to the Last Drop: Do not let the leftover sauce go to waste. Toss in some rice, seasoned seaweed flakes (gim-garu), and a drizzle of toasted sesame oil to whip up a spectacular fried rice that perfectly concludes the meal.
Dak-bokkeum-tang is a dish perfected by time. With proper heat control and a little patience, anyone can master it. Bring comfort to your dinner table tonight with a heartwarming, deeply flavorful pot of Dak-bokkeum-tang.