Dak Bokkeum Tang (Spicy Braised Chicken) with Potatoes and Dangmyeon
A spicy one-dish meal of blanched chicken marinated in seasoning and simmered with potatoes and glass noodles.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Blanched chicken is coated in seasoning and marinated for 30 minutes, then braised with kelp broth. Potatoes, Korean zucchini, and soaked glass noodles are added in stages for a hearty, spicy dish. Sized for 2 to 3 servings, it works wonderfully as a dinner main or a dish to accompany drinks.
- Servings
- 2–3 servings
- Difficulty
- Hard
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 whole, 600 g (small)
- Potato1
- Korean zucchini (aehobak)1/4
- Onion1
- Large green onion (daepa)1/2 stalks
- Cheongyang chili pepper (hot green chili)1
- Dried sweet potato glass noodles (dangmyeon)50 g
- Kelp broth2 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Ground black peppera little
- Ginger powdera little
- Toasted sesame oila little
- For the kelp broth, use water made by steeping a 5 cm square piece of dried kelp in 2 to 3 cups of cold water for at least 30 minutes.
- Place the chicken and seasoning in a pot, mix gently by hand, and let sit for about 30 minutes so the flavors soak in.
- Soak the glass noodles in lukewarm water.
- You can use rice cakes instead of glass noodles, or add both.
Steps
1. Roughly trim off the fat and skin from the chicken, then cut it into bite-sized pieces.
2. Cut the vegetables into large chunks.
3. Add all seasoning ingredients except toasted sesame oil and mix well.
4. Soak the glass noodles in lukewarm water.
5. Add enough water to submerge the chicken; once it boils, add 1/3 cup of soju and blanch the chicken.
Boil for about 2 minutes just to remove the fat and impurities from the chicken, so do not boil it for too long.
After blanching, drain in a colander, rinse once under running water, and drain off the moisture.
6. Place the chicken and seasoning in the cooking pot, mix gently by hand, and let sit for about 30 minutes so the seasoning permeates the chicken.
7. Pour in 2 cups of kelp broth; once it comes to a rolling boil, reduce the heat to medium and simmer for about 5 minutes until the chicken is somewhat cooked...
The kelp broth is made by steeping a 5 cm square piece of dried kelp in 2 to 3 cups of cold water for at least 30 minutes.
8. Add the potatoes and simmer until they are tender.
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9. Add the onion and Korean zucchini...
10. Add the soaked glass noodles as well and simmer until the noodles are cooked.
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11. At the end, add the large green onion and chili pepper and cook briefly...
12. Finish by stirring in the toasted sesame oil.
Ppunwife's tips
- When blanching the chicken, boil for about 2 minutes just to remove fat and impurities, so do not boil it for too long.
- If you like having plenty of seasoned sauce to mix with rice, add 1/2 cup more kelp broth and a little more soy sauce when simmering.
FAQ
Why is the chicken blanched briefly before cooking?
This step washes away excess fat and impurities, so blanch it briefly in boiling water with soju for about 2 minutes and rinse.
How can I make plenty of sauce to mix with rice?
Pour in about half a cup more kelp broth and add a little extra soy sauce while simmering to enjoy plenty of flavorful sauce.
Can I use other add-ins instead of glass noodles?
You can add rice cakes instead of glass noodles, or include both together.
