Hearty and Spicy Dak Bokkeum Tang (Spicy Braised Chicken)
A hearty one-dish meal of chicken and potatoes simmered with sweet and spicy seasoning and sweet potato 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 →
Simmering the chicken first in soy sauce and sweet seasonings removes gamey odors and lets the flavors seep in, before adding the spicy seasonings and vegetables in order for a deep savoriness. Packed generously with potatoes and glass noodles, it is wonderful for the whole family to enjoy together.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 kg
- Potato3
- Onion1
- Carrot1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)3
- Sweet potato glass noodles (dangmyeon)50 g
- Water5 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/3 cup
- Sugar3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced ginger1 tsp
- Gochugaru (Korean chili flakes)5 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic2 tbsp
- Oyster sauce2 tbsp
- Salta little
- Toasted sesame oil
- Pour rolling boiling water over the sweet potato glass noodles, soak for about 10 minutes, and add them at the very end of making the dak bokkeum tang.
- Cut off the tail, which is the main culprit of gamey chicken odors, and remove any yellow fat under the skin. Thoroughly scrape away the dark red blood clots between the ribs with your hands, and cut into bite-sized pieces.
- If you are sensitive to gamey chicken odors, soak it in milk for about 30 minutes, then rinse before using.
Steps
Prepare the ingredients
I bought one large whole chicken, and after prepping, it weighs 1kg.
I love potatoes, so 3 potatoes; onions make it delicious when you add plenty, so 1 onion; 1/2 carrot, 1/2 stalk large green onion, and 3 Cheongyang chili peppers.
Dak bokkeum tang is even better with chewy rice cakes or glass noodles. 50g.
Pour rolling boiling water over the noodles, soak for about 10 minutes, and add them at the very end of making the dak bokkeum tang.
Clean and prep the chicken
Cut off the tail, which is the main culprit of gamey odors, and remove any yellow fat under the skin.
Thoroughly scrape away the dark red blood clots between the ribs with your hands, and cut into bite-sized pieces.
If you bought pre-cut chicken for dak bokkeum tang from the supermarket, just wash it thoroughly.
If you are sensitive to gamey chicken odors, soak it in milk for about 30 minutes, then rinse before using.
Chop the vegetables
Cut the potatoes into large pieces, dividing each into 2 to 3 chunks, and cut the carrot into similar shapes.
Chop the onion into large pieces, and slice the large green onion and Cheongyang chili peppers.
Simmer
We will first add the seasonings that remove gamey odors and create a sweet and savory base, then bring it to a boil.
Add the chicken, 5 cups water, 1/3 cup regular soy sauce, 2 tbsp mirin, 1 tsp minced ginger, and 3 tbsp sugar to a pot.
If you do not add add-ins like glass noodles or rice cakes, reduce the water by 1 to 2 cups.
Once it starts boiling, foam will rise.
Skim off the messy foam cleanly, then add the hardest vegetables, the potatoes and carrots...
Add 5 tbsp gochugaru, 2 tbsp minced garlic, 2 tbsp gochujang, and 2 tbsp oyster sauce, and simmer so the seasonings blend together appetizingly.
Around the time the potatoes, carrots, and all ingredients are cooked, taste it and adjust the sweet and salty balance with salt or sugar...
Add the soaked noodles, large green onion, onion, Cheongyang chili peppers, and black pepper, give it a quick boil, and finish by adding toasted sesame oil for nuttiness.
While simmering, if you feel there is not enough broth, you can add water as you cook.
Finish
Because the chicken is large, the drumsticks are tender, and the seasonings soak in nicely, making it truly delicious.
Fish out the noodles first and enjoy the chicken, then mix the savory, seasoned broth with rice, or finish up by making fried rice with the leftover sauce.
Dak bokkeum tang is familiar yet feels like a special family feast, and I think it is the best value for money.
Ppunwife's tips
- If you do not add add-ins like glass noodles or rice cakes, reduce the water by 1 to 2 cups.
- While simmering, if you feel there is not enough broth, you can add water as you cook.
FAQ
How do you eliminate the characteristic gamey odor of chicken?
Thoroughly remove the tail, the yellow fat under the skin, and the dark red blood clots between the ribs. If you are sensitive to odors, soaking it in milk for about 30 minutes before cooking and rinsing it off will help.
How much water should I use if I do not add glass noodles or rice cakes?
If you do not add extra noodles or rice cakes, the broth can turn out too soupy, so reduce the water by about 1 to 2 cups when cooking.
How do I prep the glass noodles before cooking?
Pour rolling boiling water over the sweet potato glass noodles, soak them for about 10 minutes, and add them along with the vegetables at the very end to cook.
What should I do if the broth boils down too much while cooking?
If there is not enough liquid while simmering the ingredients, simply replenish with an appropriate amount of water as it cooks.
