Sweet and Spicy Dak Bokkeum Tang (Spicy Braised Chicken)
A hearty main dish where chicken and potatoes are pre-seasoned and parboiled, then braised with a sweet and spicy seasoning sauce and 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 →
Chicken and large potato chunks are first simmered with mirin, ginger, soy sauce, and sugar to eliminate gamey odors and season them from within. Then, simmer everything thoroughly with a sweet and spicy seasoning sauce and vegetables, finishing with glass noodles and fragrant perilla leaves for a hearty meal.
- Servings
- 3–4 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken1 whole, 1 kg
- Potato4 (medium)
- Onion1/2 (large)
- Carrot1/2
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Perilla leaves20 leaves
- Sweet potato glass noodles (dangmyeon)70 g
- Water3 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced ginger1/2 tbsp
- Sugar2 tbsp
- Gochugaru (Korean chili flakes)4 tbsp
- Minced garlic2 tbsp
- Oyster sauce2 tbsp
- Corn syrup (mulyeot) (or oligosaccharide syrup (oligodang), green plum syrup (maesil-cheong))2 tbsp
- Ground black peppera little
- Toasted sesame seeds
- Soak the sweet potato glass noodles in hot water until tender before using.
- Fluffy, floury new potatoes pair wonderfully with dak bokkeum tang, so feel free to add plenty.
Steps
Prepare the ingredients
One large whole chicken, 1 kg.
4 medium new potatoes, onion, carrot, large green onion, Cheongyang chili pepper, perilla leaves, and sweet potato glass noodles softened in hot water.
Cut the ingredients
Cut the potatoes in half, and cut the carrot and onion into large chunks.
Chop the large green onion, Cheongyang chili peppers, and perilla leaves into large pieces as well.
Wash the chicken
Run your fingers along the bones to cleanly scrape away any blood clots, and wash thoroughly several times under running water.
Simmer chicken and potatoes
In a deep pan, add the chicken, potatoes, 3 cups water, 4 tbsp regular soy sauce, 2 tbsp mirin, 1/2 tbsp minced ginger, and 2 tbsp sugar.
Since the potatoes are cut large, simmer them first with the chicken.
Once it comes to a rolling boil over high heat, skim off all the dirty scum.
This removes the chicken's gamey odor with the ginger and mirin, while allowing the soy sauce and sugar to season the potatoes, which take longer to cook through.
Add remaining seasoning and simmer
While boiling and skimming off scum, the chicken and potatoes have cooked slightly.
Add the carrot and the remaining seasonings: 4 tbsp gochugaru, 2 tbsp minced garlic, 2 tbsp oyster sauce, 2 tbsp corn syrup, and a little ground black pepper.
Once the potatoes and chicken are appetizingly and thoroughly cooked in the sauce, add the onion, large green onion, and Cheongyang chili peppers...
Cook until all ingredients are tender and cooked through.
At the end, add the soaked glass noodles and perilla leaves...
Simmer for just a little longer until the perilla leaves wilt and the glass noodles turn tender and absorb the sauce, then finish.
You can adjust the timing of adding the glass noodles depending on how tender they already are.
Done
A very hearty dak bokkeum tang simmered with plenty of potatoes and glass noodles.
There is no gamey chicken smell at all, and the subtle fragrance of the perilla leaves added at the end is wonderful.
Fluffy, starchy new potatoes go so well with dak bokkeum tang, so add plenty and enjoy.
Ppunwife's tips
- This removes the chicken's gamey odor with the ginger and mirin, while allowing the soy sauce and sugar to season the potatoes, which take longer to cook through.
- You can adjust the timing of adding the glass noodles depending on how tender they already are.
FAQ
Why do you boil the chicken and potatoes before the other seasonings?
It removes any off-flavors from the chicken using ginger and mirin, while letting the soy sauce and sugar pre-season the large potato chunks, which take longer to cook.
How do you clean the chicken and remove odors?
Run your fingers along the bones to thoroughly scrape away any remaining blood clots, then rinse cleanly under running water several times.
Can I use another sweetener instead of corn syrup?
You can substitute an equal amount of oligosaccharide syrup or green plum syrup instead of corn syrup.
When should I add the glass noodles and perilla leaves?
Add them at the final stage once the chicken and vegetables are fully cooked and tender in the sauce, and simmer briefly just until the perilla leaves wilt and the noodles absorb the flavor.
