Mugeonji Dak Bokkeum Tang (Spicy Braised Chicken with Aged Kimchi)
A hearty one-pot dish of chicken braised until tender with sour aged kimchi and fluffy potatoes in a rich 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 →
Sour, well-aged kimchi cuts through the richness of the chicken in this satisfying dak bokkeum tang. Seasoned chicken is layered with potatoes and kimchi, then braised until the broth simmers down thick and flavorful. With its spicy kick and deep savory depth, it makes a generous dinner or an excellent drinking snack.
- Servings
- 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 whole, 1 kg
- Aged kimchi (mugeonji)1 clove, 500 g
- Sugar1 tbsp
- Potato3 (small)
- Onion2 (medium)
- Large green onion (daepa)1 stalk
- Cheongyang chili pepper (hot green chili)2
- Water3 cups
- Perilla oil2 tbsp
Chicken seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang)3 tbsp
- Tuna extract sauce (chamchi-aek)2 tbsp
- Minced garlic2 tbsp
- Minced ginger1 tsp
- Sugar1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Ground black peppera little
- Rinse bone-in chicken pieces thoroughly to wash away any clotted blood along the bones so there is no gamey smell.
- You can blanch the chicken briefly in water with ginger and soju, or soak it in milk for 30 minutes before using.
- Shake off some of the stuffing from the aged kimchi or sour kimchi, and depending on how sour it is, lift the leaves and sprinkle 1 tbsp of sugar evenly to mellow out the acidity.
Steps
Prepare the ingredients
Rinse bone-in chicken pieces thoroughly to wash away any clotted blood along the bones so there is no gamey smell.
Mine was fresh with no odor, so I just seasoned it directly.
You can blanch the chicken briefly in water with ginger and soju, or soak it in milk for 30 minutes before using.
Shake off some of the stuffing from the aged kimchi or sour kimchi, and depending on how sour it is, lift the leaves and sprinkle 1 tbsp of sugar evenly to mellow out the acidity.
Cut the vegetables
Prepare 3 small new crop potatoes, 2 onions, the large green onion, and the Cheongyang chili peppers. Cut the potatoes in half, cut the onions into similar-sized pieces, and slice the large green onion and chili peppers diagonally.
Season the chicken
Put the chicken into the cooking pan, add all the seasoning ingredients, and mix well.
Let it sit for about 20 minutes to absorb the flavors.
Braise the dish
Place the potatoes on top of the chicken and spread the kimchi out over them.
The potatoes are cut thick, so add them from the beginning to simmer together.
Finally, pour in 3 cups of anchovy broth. Once it comes to a boil, simmer gently for over 10 minutes.
As the kimchi cooks, it will turn translucent and the liquid will reduce.
Flip the kimchi over and braise for about 10 minutes until the liquid reduces to a shallow simmer.
Taste the meat and kimchi, and adjust with salt or sugar to your liking.
Add the large green onion and Cheongyang chili peppers...
Simmer so the aroma of the green onion and the heat infuse throughout, then turn off the heat.
Finish by drizzling 2 tbsp of perilla oil over everything and tossing well.
Serve
Any dish made with aged kimchi invites overeating, so you almost have to mentally prepare yourself to show restraint.
Yet the moment you take a bite, you will crave both rice and drinks.
It is delicious to mash the thick-cut new potatoes and wrap them in kimchi, or wrap each piece of chicken in a kimchi leaf.
The meat alone might not seem like a lot, but with the hearty aged kimchi and new potatoes, it makes a very generous portion.
Bookmark this as a dinner menu the whole family will love and enjoy cooking it.
Ppunwife's tips
- Rinse bone-in chicken pieces thoroughly to wash away any clotted blood along the bones so there is no gamey smell.
- The potatoes are cut thick, so add them from the beginning to simmer together.
FAQ
How should I prep the chicken to reduce any gamey odor?
Rinse away any clotted blood clinging to the bones of the cut chicken pieces. If needed, you can blanch it briefly in water with ginger and soju, or soak it in milk for about 30 minutes before cooking.
Is there a way to tone down the sharp sourness of the kimchi?
Shake off some of the seasoning paste inside the kimchi, and depending on how sour it tastes, sprinkle 1 tbsp of sugar between the leaves to help balance the acidity.
When should the potatoes be added during cooking?
To ensure chunky potatoes cook all the way through until tender, add them right at the start when layering the chicken and kimchi.
