Taste of Korea: Homemade Dakbokkeumtang, the Comforting Korean Dish

The Origin and Flavors of Korean Dakbokkeumtang: Spicy Chicken Stew

Dakbokkeumtang is a beloved Korean home-cooked dish that combines tender chicken with a fiery, spicy sauce.

If you’re seeking a unique chicken recipe with a bold twist, this dish promises to tantalize your taste buds!

Dakbokkeumtang, Spicy Chicken Stew
[Photo Credit] Monaka, Flickr

 

The History of Dakbokkeumtang

Dakbokkeumtang, a staple in Korean cuisine since the Joseon Dynasty, is mentioned in the 1925 publication Haedongjukji as a Pyongyang dish called "Doritang." While Doritang didn't initially use gochujang (red pepper paste) or gochugaru (red pepper flakes), its preparation methods closely resemble those of today's Dakbokkeumtang.

The Joseon Dynasty (1392–1897) was Korea's longest-lasting monarchy, known for its Confucian principles, cultural advancements, and the creation of the Korean alphabet, Hangul.

 

Over time, introducing red pepper flakes and paste transformed this dish into the bold, spicy delight we know today.

Dakbokkeumtang in Modern Times

Today, Dakbokkeumtang has evolved with various ingredients and cooking styles. For instance, some recipes incorporate cheese for a creamier texture, while others add seafood to explore new flavors. These creative adaptations have only increased in popularity, cementing its place as a favorite comfort food.

 

A Popular Dakbokkeumtang Recipe

Following the footsteps of celebrity Ryu Sooyoung, a renowned culinary expert, here's an easy recipe to recreate this classic dish at home.

[Video Credit] YouTube, KBS Entertain, One Meal for Everyone – Ryu Sooyoung’s Recipe

Ingredients for Dakbokkeumtang

To get started, you’ll need the following ingredients:

[Main Ingredients]

l  1 whole chicken (about 1kg), cut into pieces

l  1 onion

l  2 potatoes

l  4 Cheongyang green chili peppers (or similar spicy peppers)

l  1 stalk of green onion

Dakbokkeumtang, Spicy Chicken Stew
[Photo Credit] Monaka, Flickr 

[Seasoning Sauce]

l  4 tablespoons gochugaru (Korean red pepper flakes)

l  3 tablespoons sugar

l  8 tablespoons soy sauce

l  1 tablespoon ssamjang (Korean soybean paste)

l  1 tablespoon minced garlic

l  1 liter of water

l  A pinch of salt

 

Step-by-Step Cooking Instructions

1. Preparing the Chicken

l  Wash the chicken thoroughly under running water, removing any innards or impurities lodged between the bones. Leave the fat intact as it adds flavor.

 

2. Preparing the Vegetables

l  Slice the onion thickly. Cut the green onion into large diagonal slices. Chop the Cheongyang peppers into small pieces. Slice the potatoes into 1cm-thick pieces.

 

3. Searing the Chicken

l  Heat a wok or deep frying pan (no oil added) and place the chicken skin-side down. Sear the chicken over heat for about 3 minutes until the fat disappears. During this process, season with three pinches of salt. Do not add all the chicken to the wok at once; instead, place the fattier parts individually. This helps maintain the wok’s temperature.

l  Leave the chicken as it is, and after 3 minutes, flip it once.

l  If the chicken doesn’t release enough fat, drizzle a small amount of cooking oil.

l  Once the chicken has browned, add 1 tablespoon of minced garlic and the sliced green onion, then stir-fry the chicken. If possible, toss the ingredients in the wok to mix them thoroughly.

 

4. Adding the Sauce

l  Pour 8 tablespoons of soy sauce into the wok and wait until it begins to bubble. Then, reduce the heat to medium and add 4 tablespoons of gochugaru and 3 tablespoons of sugar. Stir-fry until the mixture forms a chili-infused oil.

l  Add 1 liter of water, followed by 1 tablespoon of ssamjang, and mix well. Cover the wok with a lid and boil the mixture over high heat for 10 minutes.

 

5. Simmering with Vegetables

l  After 10 minutes, add the potatoes, onion, and chili peppers. Reduce the heat to medium and let the stew simmer for 15 minutes.

 

6. Final Touches

l  For garnish, top with thinly sliced red chili peppers if available.

 

Tips for the Perfect Dakbokkeumtang

l  Removing the Gamey Smell: Keeping the chicken first helps eliminate unwanted odors and enhances the overall flavor.

l  Special Ingredient: Adding ssamjang provides a subtle depth to the dish, distinguishing this recipe from others.

l  Seasonal Twist: While Dakbokkeumtang can be enjoyed year-round, using seasonal potatoes in autumn and winter adds a richer taste.

l  Extra Add-ons: For a unique touch, consider adding rice cakes or mushrooms to your stew.

l  Adjust the spiciness and sweetness by varying the amount of Cheongyang chili peppers and sugar. Using four Cheongyang chili peppers is spicy enough even for most Koreans.

 [Video Source] YouTube | Maangchi (English)

[Additional Tips]

The recipe by YouTuber Maangchi may differ from this version.

All the ingredients can be found at a Korean market.

Please refer to the following blog post for information on Korean ingredients.

Essential Korean Spices and Sauces: A Comprehensive Guide for Home Cooks

Now you’re ready to serve a hearty bowl of Dakbokkeumtang! Pair it with warm steamed rice, and you have a comforting meal perfect for any occasion.

Let me know if you'd like additional sections like storage tips or cultural significance to include in the blog!