1
Clean the chicken thoroughly, then place it in water with ginger and blanch for 2 minutes to remove gamey odors.
⏱️ 2m 0s
Dakbokkeumtang (Spicy Braised Chicken)
This is a Dakbokkeumtang recipe that creates a deep and rich flavor by cooking chicken and various vegetables together. Through a pre-processing step, gamey odors are removed, and it is simmered thoroughly with seasoning to create a delicious broth.
KoreanSoup & Stew
⏱️ 2 min total📝 9 steps
What You'll Need
Chicken1kg
Potato2
Onion1
Carrot½
Green onion2 stalks
Brewed soy sauce6 tbsp
Sun-dried salt1 tsp
Brown sugar2 tbsp
Starch syrup4 tbsp
Gochujang1 tbsp
Red chili powder5 tbsp
Minced garlic2 tbsp
Minced ginger½ tbsp
Black pepper powder½ tsp
Water1L
Instructions
2
Rinse the blanched chicken in cold water to remove fat and odors, then place it in a large pot.
3
Cut the onion into large pieces, and cut the potatoes and carrots into large pieces as well, then add them to the pot.
4
Add 1 liter of water to the pot and bring to a boil.
5
Mix the brewed soy sauce, sun-dried salt, brown sugar, starch syrup, gochujang, red chili powder, minced garlic, minced ginger, and black pepper powder to make the sauce.
6
Add the sauce to the boiling broth and cook until the ingredients are well cooked.
7
Cut two stalks of green onion; add one stalk early in the cooking process and the other at the end to add umami.
8
Simmer until the broth reduces and thickens to adjust the seasoning, then turn off the heat.
9
Serve the Dakbokkeumtang on a plate, and if desired, stir-fry with rice to enjoy.