Dakbokkeumtang (Korean Spicy Braised Chicken)

Name: Dakbokkeumtang (Korean Spicy Braised Chicken)
Total time: 60 min
Yield: 3 servings
Ingredients: Whole chicken 1 (about 800 g); Glass noodles to taste; Potatoes 3; Carrot 1/2; Onion 1-1.5; Chili pepper 3; Green onion 1 stalk; Minced garlic 5 cloves; Milk 200 ml; Anchovies (dried) to taste; Kelp (dried) to taste; Shiitake mushrooms to taste; Water 400-600 ml; Soy sauce 8-11 tbsp; Gochujang 4 tbsp; Red pepper flakes (gochugaru) 2 tbsp; Cooking syrup 6 tbsp; Grated onion 1/2; Rice wine 1 tbsp; Black pepper a sprinkle; Sesame oil a sprinkle; Fish sauce 1 tbsp

A restaurant-worthy recipe for dakbokkeumtang, Korean spicy braised chicken! The chicken is soaked in milk to remove any gaminess, then simmered in a soy-gochujang sauce with savory broth until rich, with plenty of potatoes and glass noodles to soak it all up.

Servings3 servings

Cook timeUnder 60 min

DifficultyBeginner

Ingredients

Main

Whole chicken1 (about 800 g)
Glass noodlesto taste
Potatoes3
Carrot1/2
Onion1-1.5
Chili pepper3
Green onion1 stalk
Minced garlic5 cloves
Milk200 ml

Broth

Anchovies (dried)to taste
Kelp (dried)to taste
Shiitake mushroomsto taste
Water400-600 ml

Sauce

Soy sauce8-11 tbsp
Gochujang4 tbsp
Red pepper flakes (gochugaru)2 tbsp
Cooking syrup6 tbsp
Grated onion1/2
Rice wine1 tbsp
Black peppera sprinkle
Sesame oila sprinkle
Fish sauce1 tbsp

Directions

1
Prepare one whole chicken.
2
Soak the glass noodles in water until softened.
3
Wash and clean the chicken thoroughly.
4
Pull off the fat stuck between the pieces of chicken.
5
Soak the chicken in milk for about 30 minutes to remove any gamey smell.
6
(Optional) Blanch the chicken once in boiling water.
7
Discard the blanching water and rinse the chicken in cold water. Blanching and tossing the broth makes it cleaner but less deeply flavored.
8
Place the prepared chicken in a pot.
9
Mix soy sauce, gochujang, red pepper flakes, cooking syrup, grated onion, minced garlic, rice wine, fish sauce, and pepper to make the seasoning sauce.
10
Add the sauce and 600 ml of broth to the pot and bring to a boil. You can use water instead of broth.
11
Trim the edges of the potatoes so they don't crumble and cloud the broth.
12
Once boiling, add the potatoes, cover, and simmer over medium heat for about 30 minutes.
13
Meanwhile, cut the green onion, onion, carrot, and chili into bite-sized pieces.
14
Check that the chicken and potatoes are mostly cooked through.
15
Add the rest of the vegetables.
16
Bring it to a boil once more. For more sauce, add a bit more broth and seasoning.
17
Add the soaked glass noodles, finish with a drizzle of sesame oil and a pinch of pepper, and serve.

Tips

Figure about 800 g per whole chicken; if you cook two, use only 1.5x the seasoning rather than double. Up to 11 tablespoons of soy sauce gives a deep, savory flavor - use less if you prefer it milder. Blanching the chicken and discarding the water makes it cleaner but less deeply flavored, so only blanch if you want a lighter taste.

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