Dakbokkeumtang

Today, we are making Dakbokkeumtang, which is one of my favorite recipes! There is no rival when it comes to the subtle, spicy flavors that highlight soft, tender potatoes, sweet carrots, and caramelized onions, all accompanied by bold, savory notes.

Dakbokkeumtang is a chicken dish braised in a sauce made from gochujang, a fermented red pepper paste. One of the great features of this paste is that it isn’t overly spicy, so it won’t overpower your palate. The dish also incorporates gochugaru, red chili flakes that contribute a mildly spicy, fruity flavor, greatly enhancing the overall taste of Dakbokkeumtang.

Dakbokkeumtang is a traditional Korean dish that is a staple in Korea. It involves braising chicken. Adding vegetables such as potatoes and red bell peppers enhances the flavors of this dish. As the chicken cooks in the delicious broth, it reduces to a thick, flavorful gravy. In the past, this dish was called Dakdoritang, which reflects Japanese influence; however, it actually originated in South Korea. The word ‘Dakdoritang’ means to stir-fry in Japanese, whereas the Korean word is ‘Dakbokkeumtang’.

Why you Will Love Dakbokkeumtang?

This dish is a staple comfort food in South Korea, featuring tender chicken, soft potatoes, and carrots, making it a very satisfying meal. The spice level can be easily adjusted: if you prefer a spicier dish, simply add more gochujang; if you like it milder, reduce the amount of the red pepper paste. Dakbokkeumtang has spicy and savory flavors. It pairs perfectly with a bowl of steamed rice and is ideal for family gatherings, as well as lunch and dinner meals that emphasize quality time with loved ones. Interestingly, chicken was not commonly available in Korea and didn’t play a significant role in Korean cuisine until the 20th century. Nowadays, South Koreans consume over one billion chickens annually.

Ingredients

Chicken breast, Chicken thighs, Onions, Potatoes, Carrots, Bell Peppers, Tomato Paste, Ginger and Garlic paste, Oyster sauce, Rice vinegar, Gochuchang, Salt, Soy Sauce.

Bell Peppers add texture and flavor, whilst the Onions, Ginger, and Garlic add a sweet, pungent taste. The carrots provide a subtle and gentle sweetness to the overall dish. The soy sauce adds a savory flavor that complements the braised chicken.

Gochugaru is hot pepper flakes made in Korea; it is used to make Gochujang, a unique red pepper paste originating from South Korea. It is made with red peppers fermented in large clay pots, giving it a rich, delicious flavor. Although Gochujang is a red pepper paste, it is not as spicy as one might expect. Instead, it offers a pleasantly mild spice, packed with flavor due to the fermentation process. In this recipe, we’ve used ginger-garlic paste.

If you don’t have it on hand, you can easily make it at home by grating a small piece of ginger and roughly chopping a few garlic cloves. If you’re looking to purchase ginger-garlic paste, most Asian supermarkets will have it in stock. Tomato paste adds depth to the overall taste, while cubed potatoes help thicken the stew. Did you know that the earliest mention of Gochuchang dates back to 1433 in a book called the  Collected Prescriptions of Native Korean Medicines.

Instructions

First, wash all the vegetables. Peel and chop the carrot into half-inch cubes. Chop the zucchini into half-inch cubes as well. Slice the onion and thinly slice the garlic. Chop the bell peppers into one-inch pieces. Peel and chop the potato into pieces approximately two-thirds of an inch. Next, prepare the Dakbokkeumtang paste using oyster sauce, gochugaru, gochujang, rice vinegar, and black pepper.

We will be using both chicken breasts and thighs. You can also opt for a whole chicken and cut it into several pieces, or purchase a tray of thighs and drumsticks from the supermarket. Be sure to use bone-in, skin-on chicken thighs. Wash the chicken thoroughly, and then cut the breasts into 1-inch cubes.

Set the temperature to medium-high. Pour the oil into the pot and place the chicken in it, skin-side down. Cook the chicken for one minute without stirring. Browning the chicken with the skin facing down enhances flavor as the chicken fat infuses the dish. Next, reduce the heat to medium-low and add the gochujang, gochugaru, onion, and garlic to the pot.

Also, include the tomato paste, ginger and garlic paste, dark soy sauce, oyster sauce, rice vinegar, salt, and black pepper. Gently mix everything by stirring from the bottom up. Cook the chicken for 3 to 4 minutes, stirring every 10 to 15 seconds from bottom to top. With this method, the sauce’s umami flavor and the aromatics’ fragrance will infuse the chicken. 

Begin by adding one cup of water, along with the potatoes and carrots, to the pot. Cover the pot with a lid and let it simmer for fifteen minutes. After that, add the zucchini and bell pepper, then continue simmering for another 10 minutes with the lid closed.

Since potatoes and carrots take longer to cook than zucchini and bell pepper, it’s important to add the vegetables at different times. Be sure to stir the mixture from the bottom every five minutes to prevent any burning. After it is cooked, serve immediately; the flavors intensify the next day. Dakbokkeumtang is a wholesome dish.

What to Serve with Dakbokkeumtang?

South Korea has a ton of different side dishes that can accompany this meal. There are so many different varieties of banchans. Everything from Doedeok to Kkakdugi is available, and each dish complements Korean food in a unique and beautiful way. Serve this dish with steamed rice, Kimchi, and Jeon.

How to Store Dakbokkeumtang?

Store in the refrigerator for two to four days. Most Koreans prefer freshly made food, you can also freeze this recipe for up to three months. Simply defrost on the counter-top and reheat on the stove-top.

Expert Tips

If you want a thicker gravy, chop one potato into small cubes. The smaller pieces of potato will thicken the sauce. Cut the other three potatoes into larger chunks to preserve the dish’s rustic appearance. The potatoes also absorb a lot of flavor, making them delicious in this stew. Did you know you can cook Dakbokkeumtang in a pressure cooker? Simply wash and prepare all the ingredients as per the recipe, including the water. Then, add everything to the pressure cooker and set the timer for one hour.