Soups & Stews
Dakbokkeumtang (Spicy Braised Chicken)
Soak the chicken in cold water to draw out the blood, cook it through in the seasoned broth first, then add the potatoes and onion and simmer over medium heat until they soak up the sauce.
한국어로 보기 (Korean version)
Steps
- 1
Soak the chicken in cold water for 10 minutes to draw out the blood, then pat dry. Cut out any sprouts and green parts from the potato and cut it into large chunks. Cut the onion, carrot, and leek into large pieces too.
If the potato pieces are small, they'll fall apart before the chicken is cooked.
- 2
Heat the oil in a pot over medium heat and sear the chicken for 4 minutes, until the outside changes color.
- 3
Add the gochujang, gochugaru, soy sauce, garlic, sugar, and water. Cover and boil over medium heat for 20 minutes. Cut near a joint to check: cook until there's no blood and the meat is white inside.
If you see pink or any blood, boil 5 minutes more.
- 4
Add the potato, onion, and carrot and boil over medium heat for 12 more minutes. When a fork passes through the potato, top with the leek and leave it for 2 minutes.
If the sauce tastes bland, adjust with a pinch of salt rather than soy sauce. The sauce is already salty.
Substitutions
| Instead of | Use | How |
|---|---|---|
| sugar | 1 Tbsp oligosaccharide syrup | The color darkens faster, so cut the final simmer by 2 minutes. |
| potato | 150 g Korean radish (mu) | Radish is firm, so you can add it at the start along with the chicken. |
Storing leftovers
As it cools, the potatoes absorb the liquid, so the sauce thickens and tastes saltier. Don't leave it out at room temperature for long; as soon as it cools, store it airtight in the fridge and eat within 2 days. Add a little water and reheat until the sauce and chicken come to a full boil. To keep it longer, take out the potatoes, freeze in single-meal portions, and use within 2 weeks.
Serve with
Rice. The sauce is spicy, so geotjeori (fresh kimchi) or namul (seasoned vegetables) is a less spicy match than kkakdugi (radish kimchi).
Making more or less
For 4 servings, use a wide, deep pot and don't stack the chicken, so it cooks evenly. Start with just enough water to cover.
Before you cook
- Cut out any potato sprouts and green parts.
Questions
How do I adjust the heat and sweetness of dakbokkeumtang?
Most of the heat comes from the gochugaru. For a milder stew, cut the gochugaru to 1/2 Tbsp and keep the gochujang as is to preserve the color and savory depth. If it's already too spicy, add more potato or a little water and simmer. For sweetness, add sugar 1/2 tsp at a time until it tastes right.
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