Savory Mugeonji Dak Bokkeum Tang (Spicy Braised Chicken with Aged Kimchi)
A savory one-dish meal of seasoned chicken topped with aged sour kimchi and simmered gently in anchovy broth.
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 →
Season and marinate the chicken first, top it with aged kimchi, and simmer gently with anchovy broth. The aged sour kimchi neutralizes any gamey chicken odor while adding deep umami for a clean, refreshing flavor you won't get tired of.
- Servings
- 3–4 servings
- Cook time
- 22 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 kg
- Aged kimchi (mugeonji) (or aged sour kimchi)1 clove, 500 g
- Potato1
- Onion1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)3
- Anchovy broth3 cups
Chicken seasoning ingredients
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Sugar2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Shake off some of the seasoning stuffing from the kimchi.
- Let marinate for about 20 minutes so the seasoning permeates the chicken evenly.
Steps
Prepare the ingredients
Prepare 1 kg bone-in chicken pieces for braising, 1/4 head (1 quarter) aged kimchi (aged sour kimchi), 1 potato, 1/2 onion, 1/2 large green onion (daepa), and 3 Cheongyang chili peppers (hot green chilies).
Shake off some of the seasoning stuffing from the kimchi.
Blanch the chicken
Blanching the chicken in rolling boiling water for about 2 minutes helps draw out grease and impurities, which helps eliminate odors.
If you are sensitive to chicken odors, it is also good to add soju or bay leaves.
Rinse the blanched chicken thoroughly under running water.
Slice the ingredients
Cut the potato and onion into large chunks, and slice the large green onion and Cheongyang chili peppers diagonally.
Season the chicken
Add the chicken and all the seasoning ingredients into a deep pan and mix together.
Let marinate for about 20 minutes so the seasoning permeates the chicken evenly, then place the aged kimchi on top.
Simmer
Pour in about 3 cups of anchovy broth, just enough to barely submerge the kimchi. Once it boils vigorously, reduce the heat, cover with a lid, and simmer gently.
After simmering for about 10 minutes, turn the kimchi over once, add the potato, and simmer for 10 minutes until cooked through.
Once the kimchi turns tender and the broth reduces down, add the onion, large green onion, and chilies, then bring to a brief boil to finish.
Finish
Mugeonji dak bokkeum tang is finished.
While standard dak bokkeum tang is sweet and salty, the version with aged kimchi has a deep and savory umami that keeps every bite clean and never cloying.
Ppunwife's tips
- Blanching the chicken in rolling boiling water for about 2 minutes helps draw out grease and impurities, which helps eliminate odors.
- If you are sensitive to chicken odors, it is also good to add soju or bay leaves.
FAQ
What should I do before cooking to remove chicken odor?
Blanch the chicken briefly in boiling water for about 2 minutes to remove impurities, then rinse in cold water. You can also add soju or bay leaves when blanching if you like.
Do I cook the kimchi with all its seasoning stuffing intact?
It is best to lightly shake off the seasoning stuffing before using it in the dish.
Can I start simmering right after tossing the chicken in the seasoning?
I recommend marinating it for about 20 minutes before simmering so the seasoning soaks thoroughly into the meat.
