Dak-bokkeum-tang (Spicy Braised Chicken)
Chicken, potato, and carrot braised down in a spicy sauce, eaten with the broth.
Meat & stews · serves 4
How many servings?
How to make it
- 1
Prep
• Rinse the chicken under running water and clean the blood from around the bones. / • Cut the potato and carrot into large pieces. / • Cut the onion and green onions into large pieces.
- 2
Blanch the chicken in boiling water for 3 minutes, then rinse it.
- 3
Put the chicken, water, soy sauce, gochujang, gochugaru, sugar, and garlic in a pot and bring to a boil.
- 4
Simmer over medium heat for 20 minutes.
- 5
Add the potato and carrot and simmer 15 minutes more.
- 6
Add the onion and green onions and simmer until the broth cooks down to a glaze.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Skipping the blanching can leave an off smell and impurities behind.
- Adding the potato too early makes it fall apart.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- There is little liquid here, so water thins the meat flavor along with the salt. If it is too salty, stretch it with stock only, a little at a time.
Storage
Keeps 3 days refrigerated. Can be frozen for 30 days.
thebobkim.com/en/recipe/k028 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.