Dak Bokkeum Tang (Spicy Braised Chicken) Pre-Stir-Fried in Soy Sauce
A flavorful Dak bokkeum tang (spicy braised chicken) where chicken is first stir-fried with soy sauce and garlic to season deeply, then braised until spicy and sweet.
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 is first stir-fried with soy sauce and minced garlic so the seasoning penetrates deep into the thick meat. Water and a spicy-sweet sauce are added, then simmered down with potatoes and vegetables until rich and saucy.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Chicken drumsticks6, 550 g
- Potato3 (small)
- Onion1/2
- Carrota little
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Water2 cups
Seasoning
- Minced garlic1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Mirin (cooking rice wine)2 tbsp
- Gochugaru (Korean chili flakes)2 tbsp
- Oyster sauce1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Sugar2 tbsp
- Ground black peppera little
- Toasted sesame oila little
- Toasted sesame seeds
- Cut the drumstick meat in half for easier eating.
- Feel free to add other favorite ingredients like rice cakes or glass noodles to your liking.
Steps
Prepare ingredients
Prepare 6 chicken drumsticks (550 g) and cut them across the middle so they are easier to eat.
The secondary ingredients are potato, onion, carrot, large green onion, and Cheongyang chili peppers.
Cut the ingredients
Cut the potatoes into large, thick pieces, and cut the carrots and onions thickly as well.
Cut the large green onion and Cheongyang chili peppers thickly on a diagonal or slice them into rounds.
Stir-fry chicken in oil
Drizzle cooking oil in a pan, add the chicken, along with 3 tbsp regular soy sauce and 1 tbsp minced garlic...
Stir-fry thoroughly until the surface is cooked and absorbs the color of the soy sauce.
Boil
Pour in 2 cups of water, bring to a rolling boil, and skim off any foam or fat...
Season the broth.
Add 2 tbsp mirin, 2 tbsp gochugaru, 1 tbsp oyster sauce, 1 tbsp gochujang, 2 tbsp sugar, and a little ground black pepper, then boil until the chicken becomes tender.
Add the potato, carrot, and onion, cover with a lid, and simmer until all ingredients are tender and well seasoned.
Once the seasoning has absorbed well and the sauce has reduced, add the large green onion and Cheongyang chili peppers, then give it a quick boil.
Finish by adding a little toasted sesame oil and toasted sesame seeds.
Complete
Here is a simple Dak bokkeum tang.
The spicy-sweet sauce does not slip off the surface and has soaked right through into the drumsticks.
My favorite combination is mashing the chicken and potato together to eat, finishing by mixing the sauce into rice.
It is an easy, go-to meal, but adding various favorite additions like rice cakes or glass noodles makes it a wonderful dinner the whole family will love.
Ppunwife's tips
- Pre-stir-frying the chicken with soy sauce in oil to season it first before adding water and boiling ensures that even thick drumsticks soak up the seasoning rather than having it slide off, keeping the meat tender and delicious.
FAQ
Why stir-fry the chicken first instead of boiling it directly in water?
Stir-frying the surface first in oil with soy sauce and garlic allows the base seasoning to penetrate deep into thick drumstick meat without separating from the surface.
Are there other additions that go well besides the basic vegetables?
Depending on your preference, adding ingredients like rice cakes or glass noodles makes the dish even more hearty and satisfying.
Can I use other chicken parts instead of drumsticks? AI-generated
Yes, you can substitute with regular bone-in chicken pieces for braising, chicken breasts, or chicken tenderloins according to your preference.
