📝 About This Recipe
Dak-bokkeum-tang is a quintessential Korean comfort dish that transforms humble chicken and root vegetables into a fiery, deeply savory masterpiece. This braise relies on a 'master stock' philosophy, where the chicken juices meld with gochugaru and aromatics to create a rich, velvety sauce that coats every morsel. It is the perfect balance of heat, subtle sweetness, and earthy depth, making it a beloved centerpiece for family gatherings.
🥗 Ingredients
Main Ingredients
- 2.5 - 3 lbs Whole Chicken (cut into small, bone-in pieces)
- 2 pieces Large Potatoes (peeled and cut into 2-inch chunks)
- 1 large Carrot (cut into thick rounds)
- 1 large Yellow Onion (cut into thick wedges)
- 2.5 cups Water (can substitute with unsalted chicken stock)
The Spicy Braising Base
- 4 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1 tablespoon Gochujang (Korean Red Chili Paste) (adds body and depth)
- 4 tablespoons Soy Sauce (regular or dark soy sauce)
- 6 cloves Garlic (finely minced)
- 1 teaspoon Ginger (freshly grated)
- 1.5 tablespoons Sugar (or honey/rice syrup)
- 2 tablespoons Mirin (Rice Wine) (helps tenderize and remove gamey scents)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish & Garnish
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 tablespoon Toasted Sesame Oil (added at the very end for aroma)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
- 1 piece Fresh Red Chili (sliced diagonally (optional))
👨🍳 Instructions
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1
Prepare the chicken: Parboil the chicken pieces in a large pot of boiling water for 3-5 minutes. This removes impurities and excess fat, ensuring a clean-tasting sauce. Drain and rinse the chicken under cold water.
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2
In a small mixing bowl, whisk together the Gochugaru, Gochujang, soy sauce, minced garlic, grated ginger, sugar, mirin, and black pepper to create a thick, vibrant paste.
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3
Place the parboiled chicken in a large, heavy-bottomed pot or a deep braiser. Pour the prepared sauce over the chicken and toss to coat thoroughly.
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4
Add 2.5 cups of water to the pot. The liquid should almost cover the chicken. Stir gently to dissolve the sauce into the water.
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5
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover with a lid, and simmer for 15 minutes.
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6
Add the potato chunks and carrots to the pot. Ensure they are partially submerged in the liquid. Cover and continue to simmer for another 15 minutes.
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7
Add the onion wedges. At this stage, remove the lid. Increase the heat slightly to medium and cook for 10-15 minutes more.
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8
Visual Cue: The sauce should be reducing and thickening into a glossy glaze, and the potatoes should be fork-tender but not falling apart.
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9
If the sauce is still too thin, simmer for a few extra minutes uncovered. If it's too thick, add a splash of water.
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10
Fold in the green onions and sliced red chili. Cook for just 1 minute until the onions wilt slightly.
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11
Turn off the heat. Drizzle the toasted sesame oil over the dish and gently stir to incorporate its nutty aroma.
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12
Transfer to a large serving bowl and sprinkle with toasted sesame seeds for a professional finish.
💡 Chef's Tips
Parboiling the chicken is the 'pro' secret for a clear, bright red sauce without greasy residue. Round the edges of your potato chunks with a peeler to prevent them from breaking down and making the sauce cloudy. For a deeper umami, replace the water with a simple dried kelp (dashima) and anchovy broth. Adjust the Gochugaru amount to your spice tolerance; 4 tablespoons is medium-hot, while 2 is quite mild. This dish actually tastes better the next day as the flavors penetrate deep into the chicken bone.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy short-grain white rice to soak up the spicy sauce. Pair with 'Banchan' (side dishes) like sweetened black beans or a cold cucumber salad to balance the heat. A chilled glass of Soju or a light Korean lager complements the bold, spicy flavors perfectly. At the end of the meal, toss any leftover sauce with some seaweed flakes and a little rice in the pot for a quick 'fried rice' finish. Provide a small side bowl for discarding chicken bones, as per traditional Korean dining style.