Spicy Dak Bokkeum Tang (Spicy Braised Chicken) Without Any Gamey Odor
A spicy Dak bokkeum tang (spicy braised chicken) with any gamey odor removed by blanching first, flavored with fish sauce for rich umami.
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 →
Wash away blood clots from the chicken cavity and parboil with soju to thoroughly remove any gamey smell. Simmer first with soy sauce and mirin to season the meat, then add spicy seasonings and fish sauce for deep savory flavor.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 whole, 1 kg
- Potato2, 400 g (large)
- Onion1
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Soju1/4 cup
- Water3 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Rice syrup (jocheong) (or 2 tbsp corn syrup or sugar)3 tbsp
- Ginger (or 1 tsp minced ginger)1/2 knob
- Gochugaru (Korean chili flakes)3 tbsp
- Gochujang (Korean red chili paste)2 tbsp
- Minced garlic2 tbsp
- Sand lance fish sauce (or anchovy fish sauce)1 tbsp
- Ground black peppera little
- You can use sweet potatoes instead of potatoes, or prepare sweet potato glass noodles or rice cakes to enjoy with it.
- Dark red blood clots stick to the lower inner cavity where the organs were, so you must rub them clean by hand to help remove any gamey odor from the chicken.
Steps
Prepare the ingredients
This is 1 whole chicken, 1 kg, cut into pieces and washed.
2 large potatoes, 1 onion, 1 large green onion, and 2 Cheongyang chili peppers.
You can substitute sweet potatoes, which are sweet and delicious these days, for the potatoes, or prepare sweet potato glass noodles or rice cakes to enjoy together.
Clean the chicken
Dark red blood clots cling to the lower inside of the chicken cavity where the organs used to be, so you must rub them off thoroughly by hand to help eliminate any gamey odor.
Cut the ingredients
Cut the potatoes into thick bite-sized squares and slice the onion thickly. Cut the large green onion and chili peppers into large pieces as well.
Parboil the chicken
Pour about 1/4 cup soju into vigorously boiling water, add the chicken, and blanch just until impurities float to the surface.
You do not need to boil it for long because you are not cooking it through.
Wash it thoroughly under running water.
Simmer
Add the chicken, potatoes, and 3 cups of water to the pan.
Add just enough water so the ingredients are barely submerged.
When adding lots of extra ingredients like sweet potato glass noodles or rice cakes, add more water as it simmers.
First add 3 tbsp soy sauce, 2 tbsp mirin, 3 tbsp rice syrup (= about 2 tbsp corn syrup or sugar), and 1/2 knob ginger (or 1 tsp minced ginger) from the seasoning ingredients.
You are simmering it quickly with some of the seasoning to lightly flavor the chicken.
This also allows you to skim off any foam before adding seasonings like chili flakes or garlic.
Now add the remaining seasonings: 3 tbsp gochugaru, 2 tbsp gochujang, and 2 tbsp minced garlic, then simmer gently for 15 to 20 minutes so the flavors soak into the chicken and potatoes.
I tasted the broth and found it a bit bland, so I adjusted the seasoning with 1 tbsp sand lance fish sauce.
If you feel it lacks sweetness, you can add some sugar or other sweeteners.
Usually I add oyster sauce for rich umami and aroma, but fish sauce is also a great seasoning to round out the savory depth and saltiness.
Add the onion...
Add the large green onion, chili peppers, and a little ground black pepper, then bring it to a brief boil to finish.
Finish
Right before eating, I tore up a few leftover perilla leaves and placed them on top to finish.
Today's version is a faithful, classic Dak bokkeum tang without too many extra add-ins.
Ppunwife's tips
- Dark red blood clots cling to the lower inside of the chicken cavity where the organs used to be, so you must rub them off thoroughly by hand to help eliminate any gamey odor.
- When blanching the chicken, there is no need to boil it for long because you are not trying to cook it through.
- You simmer it quickly with part of the base seasoning to flavor the chicken first. This also lets you skim off foam before seasonings like gochugaru or garlic are added.
- Fish sauce is a great seasoning to round out the savory depth and saltiness when the broth tastes like it needs a boost.
FAQ
What is the key prep technique to remove gamey chicken odors?
Rub off the blood clots inside the inner cavity clean by hand, then briefly blanch the chicken in boiling water with soju until impurities float to the top.
Can I substitute other ingredients for the potatoes?
Sweet potatoes work wonderfully as a sweet alternative, and you can also add toppings like sweet potato glass noodles or rice cakes to your liking.
What can I substitute if I don't have sand lance fish sauce?
You can use the same amount of anchovy fish sauce, or use oyster sauce to add umami and balance the saltiness according to your taste.
How should I adjust the water if adding sweet potato glass noodles or rice cakes?
Noodles and rice cakes absorb a lot of broth, so simply add more water as needed while it cooks.
