Hearty Dak Bokkeum Tang (Spicy Braised Chicken)
A hearty spicy braised chicken dish seasoned with gochujang and oyster sauce for deep umami, simmered with 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 →
This spicy braised chicken brings out a deep umami flavor with kelp broth and gochujang, creating a well-blended sauce that clings to every bite. Marinating the chicken for 30 minutes lets the seasonings soak all the way to the inside. Served with flat glass noodles and chunky vegetables, it makes a wonderfully spicy and hearty meal.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 kg
- Potato2 (small)
- Onion1 (small)
- Carrot1/3
- Cheongyang chili pepper (hot green chili)3
- Large green onion (daepa)1/3 stalk
- Flat sweet potato glass noodles (dangmyeon)100 g
- Kelp broth3 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)5 tbsp
- Brewed soy sauce (yangjo-ganjang) or regular soy sauce (jin-ganjang) (or gin)4 tbsp
- Oyster sauce2 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Sugar2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- Toasted sesame oil1 tsp
- Steep 2 pieces of dried kelp (5 cm on each side) in 3 cups of water for about 1 hour.
- Trim off excess fat and skin, run your fingers along the bones to scrape away any dark red blood clots, and wash thoroughly under running water.
- Glass noodles soften much faster if you pour hot water over them rather than cold water.
- If you do not like spicy food, omit the Cheongyang chili peppers or use less.
Steps
This time, I bought chicken cut for braising and trimmed off excess fat and skin.
When prepping meat and fish,
always scrape away the dark red blood clots stuck between the bones with your hands
and wash thoroughly under running water.
Just cleaning it like this will remove almost all gaminess and off-odors.
If you are still concerned, soak it in milk and rinse before using,
or briefly blanch it in rolling boiling water with a little soju added.
For the glass noodles, I prepared a handful of flat sweet potato glass noodles;
glass noodles soften much faster if you pour hot water over them rather than cold water.
Adding something spicy to meat dishes helps eliminate off-flavors, but
if you do not like spicy food, omit the Cheongyang chili peppers or use less.
Cut the potatoes, onion, carrot, large green onion, and chili peppers into large chunks.
Using kelp broth instead of plain water is great for adding rich umami.
Steep 2 pieces of dried kelp (5 cm on each side) in 3 cups of water for about 1 hour.
(Before prepping the meat, soak the kelp and glass noodles first, as they take more time.)
Place the prepped chicken in a pot, add all the seasoning ingredients except the ground black pepper, and season the meat.
Let it marinate for about 30 minutes,
then pour in the kelp broth; once it comes to a rolling boil and the chicken is about half cooked...
Add the potatoes and carrot, and once the ingredients are somewhat cooked,
add the glass noodles and boil until they turn tender...
Add the onion, large green onion, Cheongyang chili peppers, and ground black pepper,
boil briefly, and it is done.
If you like, stir in a little toasted sesame oil at the very end.
Ppunwife's tips
- When prepping meat and fish, always scrape away the dark red blood clots stuck between the bones with your hands and wash thoroughly under running water. Just cleaning it like this will remove almost all gaminess and off-odors.
- If you are still concerned, soak it in milk and rinse before using, or briefly blanch it in rolling boiling water with a little soju added.
- Before prepping the meat, soak the kelp and glass noodles first, as they take more time.
- With fresh chicken, thorough cleaning alone will keep it free of off-flavors, while skipping the blanching step prevents the flavorful meat juices from escaping.
FAQ
Are there any tips for prepping the chicken to remove gamey odors?
After trimming excess fat and skin, rub and wash away any dark red blood clots caught against the bones to eliminate most off-odors. If you are still concerned, soak it in milk and rinse, or blanch briefly in boiling water with a splash of soju.
Can I cook the chicken directly without blanching it first?
Fresh chicken is free of off-flavors with just a thorough wash, and cooking it without blanching keeps its natural, flavorful juices from being lost.
Is there a faster way to soak glass noodles?
Pouring warm or hot water over them instead of cold water cuts down the soaking time considerably.
How can I adjust the dish if I cannot handle spicy food well?
Simply reduce the amount of Cheongyang chili peppers to your taste, or leave them out entirely.
