A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe
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Dakbokkeumtang (Spicy Braised Chicken Stew) made with 1 kg of native Korean chicken, fresh vegetables such as potatoes, onions, and carrots, all stir-fried and then simmered in a spicy sauce. Enjoy the deep and rich flavor from the robust and chewy texture of native chicken, known for its strong legs.
📝 Editor's Notes
This Dakbokkeumtang (Spicy Braised Chicken Stew) harmonizes chewy native Korean chicken with fresh vegetables like potatoes, onions, and carrots, creating a spicy yet deeply savory flavor.
The estimated cooking time is about 40-50 minutes, and while it's considered an intermediate-level dish, you can certainly succeed by following this recipe.
Especially by making chili oil with gochugaru (고춧가루) and adding depth of flavor with doenjang (된장) and jocheong (조청), it becomes a hearty and warming meal perfect for enjoying with family on a chilly day.
🛒 Ingredient Tips
Native Korean chicken has a much chewier texture than regular chicken and yields a richer broth, making it ideal for Dakbokkeumtang.
Fresh native Korean chicken should have firm, glossy flesh and a minimal unique odor.
Choose potatoes that are not too large, firm, and without sprouts.
In-season potatoes have a higher starch content, providing a fluffier texture.
Select onions and carrots that are smooth, firm, and free of blemishes on the surface.
Always remember that good ingredients are the foundation of delicious cooking.
🔄 Substitution Guide
You can use regular chicken (broiler) instead of native Korean chicken.
However, regular chicken will have a softer texture and slightly less rich broth, so taste the broth and adjust the amount of soy sauce or oyster sauce accordingly.
If you don't have potatoes or prefer not to use them, sweet potatoes or kabocha squash (단호박) make good substitutes.
Sweet potatoes or kabocha squash offer a sweeter taste and softer texture, which children will also enjoy.
If you don't have oyster sauce, you can slightly increase the amount of soy sauce or add one to two tablespoons of tuna extract (참치액젓) for added umami.
Each substitute will bring subtle changes to the dish's flavor and texture, but you'll still experience a unique appeal.
🥘 Ingredients
👨🍳 Cooking Points
There are three key cooking points for this Dakbokkeumtang.
First, making the chili oil: Lightly coat a pan with cooking oil and stir-fry the gochugaru (고춧가루) over low heat.
This will make the color vibrant and the spicy aroma will become distinct.
Be careful not to burn the gochugaru by using too high heat.
Second, the order of stir-frying the chicken: First, add the prepared chicken and soy sauce, then stir-fry.
This allows the chicken to absorb the seasoning well and reduces any gamey odor.
Third, the simmering process after adding the sauce: After adding all the seasonings, simmer over medium heat until the sauce reduces and thickens.
This allows the flavors to penetrate deeply into the ingredients, creating a richer taste.
Don't forget to add jocheong (조청) at the end to add gloss and a touch of sweetness.
👨🍳 Directions
Clean and prepare 1 kg of native Korean chicken.
Cut 1 medium potato, 1/2 medium onion, 1/2 medium carrot, 1 stalk of green onion, and 2 Cheongyang chili peppers (청양고추) into bite-sized pieces.
Lightly coat a pan with cooking oil, then add 4 tbsp of gochugaru (고춧가루) and stir-fry to make chili oil.
Add 2 tbsp of minced garlic, the chopped onion, a portion of the chopped green onion, and a splash of water, then stir-fry.
Add the prepared chicken and 6 tbsp of soy sauce, then stir-fry.
Add the chopped potatoes and carrots and stir-fry briefly.
Pour in 300 ml of water, then add 1 tbsp of sugar, 1 tbsp of mirin, 2 tbsp of oyster sauce, 1 tbsp of doenjang (된장), and 2 tbsp of gochujang (고추장). Stir well to combine the sauce.
Add the remaining green onion and Cheongyang chili peppers (청양고추), then simmer until the sauce thickens and reduces.
Add black pepper to taste and 1 tbsp of jocheong (조청). Stir and simmer a little longer to finish.
💡 Tips
Stir-frying gochugaru (고춧가루) in cooking oil to make chili oil deepens the color and flavor of the Dakbokkeumtang.
Native Korean chicken has a chewier texture than regular chicken and produces a richer broth, making it especially good for Dakbokkeumtang.
Before adding all the sauce ingredients at once, stir-frying the chicken and vegetables first helps the ingredients absorb the flavors better and enhances their aroma.
📦 Storage & Reuse
Store leftover Dakbokkeumtang in an airtight container in the refrigerator for up to 2-3 days.
For longer storage, portion it out and freeze for up to a month, though the chicken's texture might become slightly tougher after thawing.
To reheat, gently warm it over medium-low heat or use a microwave for convenience.
You can also enjoy the leftover sauce by stir-frying it with rice or adding udon noodles for another delicious variation, so be sure to give it a try.
🥢 Who This Is For
This spicy and hearty Dakbokkeumtang is a perfect dish for the whole family to enjoy together.
It's also an excellent dish for entertaining guests.
For side dishes that pair well, we recommend a light soybean sprout soup (콩나물국) or seaweed soup (미역국), and a crunchy cabbage salad.
These will complement the spicy Dakbokkeumtang to create an even more satisfying meal.
🔥 Nutrition Info
Based on 3-4 servings, this Dakbokkeumtang is estimated to be approximately 450-550 kcal per serving.
It is expected to contain about 30-35g of protein, 25-30g of fat, and 25-30g of carbohydrates.
Native Korean chicken is a high-protein, low-fat food, beneficial for protein intake.
Potatoes are rich in Vitamin C and potassium, while carrots are rich in Vitamin A, which helps eye health.
Furthermore, capsaicin found in gochujang (고추장) and gochugaru (고춧가루) can help boost metabolism.
This dish, with its combination of various vegetables and seasonings, provides balanced nutrition.
💬 Frequently Asked Questions
- Q. What ingredients do I need for A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe Featuring Flavorful Native Chicken?
- Main ingredients include Native Korean chicken, Potato, Onion, Carrot, Green onion (scallion). Native Korean chicken has a much chewier texture than regular chicken and yields a richer broth, making it ideal for Dakbokkeumtang. Fresh native Korean chicken should have firm, glossy flesh and a minimal unique odor. Choose potatoes that are not too large, firm, and without sprouts. In-season potatoes have a higher starch content, providing a fluffier texture. Select onions and carrots that are smooth, firm, and free of blemishes on the surface. Always remember that good ingredients are the foundation of delicious cooking.
- Q. What are the key tips for making A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe Featuring Flavorful Native Chicken?
- There are three key cooking points for this Dakbokkeumtang. First, making the chili oil: Lightly coat a pan with cooking oil and stir-fry the gochugaru (고춧가루) over low heat. This will make the color vibrant and the spicy aroma will become distinct. Be careful not to burn the gochugaru by using too high heat. Second, the order of stir-frying the chicken: First, add the prepared chicken and soy sauce, then stir-fry. This allows the chicken to absorb the seasoning well and reduces any gamey odor. Third, the simmering process after adding the sauce: After adding all the seasonings, simmer over medium heat until the sauce reduces and thickens. This allows the flavors to penetrate deeply into the ingredients, creating a richer taste. Don't forget to add jocheong (조청) at the end to add gloss and a touch of sweetness.
- Q. How should I store leftover A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe Featuring Flavorful Native Chicken?
- Store leftover Dakbokkeumtang in an airtight container in the refrigerator for up to 2-3 days. For longer storage, portion it out and freeze for up to a month, though the chicken's texture might become slightly tougher after thawing. To reheat, gently warm it over medium-low heat or use a microwave for convenience. You can also enjoy the leftover sauce by stir-frying it with rice or adding udon noodles for another delicious variation, so be sure to give it a try.
- Q. How many calories are in A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe Featuring Flavorful Native Chicken?
- Based on 3-4 servings, this Dakbokkeumtang is estimated to be approximately 450-550 kcal per serving. It is expected to contain about 30-35g of protein, 25-30g of fat, and 25-30g of carbohydrates. Native Korean chicken is a high-protein, low-fat food, beneficial for protein intake. Potatoes are rich in Vitamin C and potassium, while carrots are rich in Vitamin A, which helps eye health. Furthermore, capsaicin found in gochujang (고추장) and gochugaru (고춧가루) can help boost metabolism. This dish, with its combination of various vegetables and seasonings, provides balanced nutrition.
- Q. Can I substitute ingredients in A Special Dakbokkeumtang (Spicy Braised Chicken Stew) Recipe Featuring Flavorful Native Chicken?
- You can use regular chicken (broiler) instead of native Korean chicken. However, regular chicken will have a softer texture and slightly less rich broth, so taste the broth and adjust the amount of soy sauce or oyster sauce accordingly. If you don't have potatoes or prefer not to use them, sweet potatoes or kabocha squash (단호박) make good substitutes. Sweet potatoes or kabocha squash offer a sweeter taste and softer texture, which children will also enjoy. If you don't have oyster sauce, you can slightly increase the amount of soy sauce or add one to two tablespoons of tuna extract (참치액젓) for added umami. Each substitute will bring subtle changes to the dish's flavor and texture, but you'll still experience a unique appeal.
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