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dak bokkeum tang
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5 from 1 vote

Seoul Dakbokkeumtang Recipe

Ingredients

Stew Ingredients

  • 1 kg Chicken (Drumsticks, thighs, all ok) (2 lbs)
  • 250 ml of Milk (enough to submerge chicken pieces)
  • 3 Medium-Sized Potatoes
  • ½ a whole Carrot
  • 1 whole Onion
  • 2 Cheongyang chili peppers (or 1 Jalapeno Pepper) (optional)
  • 1 forearm-sized piece of Spring Onion (for garnish)
  • 2 Cups Anchovy-Kelp Broth (Or use water)

Spicy Marinade

  • 10 Tablespoons of Soy Sauce
  • 4 Tablespoons of Gochujang
  • 2 Tablespoons of Gochugaru
  • 6 Tablespoons of Honey
  • ½ a whole Onion (Grate this)
  • 1 Tablespoon of Mirim (or use any white cooking wine)
  • 1 Tablespoon of Minced Garlic (~5 cloves)
  • Few shakes of Black Pepper

Instructions

Prep chicken

  • Trim excess skin and the fatty portions off each chicken piece. Place the pieces into a mixing bowl and cover with milk. Let it soak in the milk for at least 30 minutes.

Chop veggies

  • Peel the potatoes and cut them once in half (don't dice into small pieces - we want the potatoes big!). Then roughly chop the carrot, chili peppers, onion and spring onion into small pieces.

Make Spicy Marinade

  • Let's make the marinade: First, use a cheese-grater and grate ½ a whole onion. Then mix the following ingredients: Soy Sauce (10 Tablespoons), Gochujang (4 Tablespoons), Gochugaru (2 Tablespoons), Honey (6 Tablespoons), Grated Onion, Mirim (1 Tablespoon), Minced Garlic (1 Tablespoon) and Black Pepper (few shakes).

Make Anchovy-Kelp Broth

  • This step is optional - you can always use regular water. Take out an anchovy-kelp broth bag and cook to package instructions. Measure 2 cups of the broth.

Cook Stew.

  • After 30 minutes, drain the milk. Then wash the milk off each chicken piece under running water. Set the chicken aside in a strainer and let it drip-off excess water. 
  • Now place each chicken piece into a large pot or wok. Place 2 cups of the anchovy-kelp broth (or water) in. Add in all of the spicy marinade. Place on high heat and bring the pot up to a boil. 
  • Once it comes up to a boil, place in the potatoes. Then reduce the heat to a medium-heat. Place a (proper-fitting) lid on - lol! Now reduce it for 30 minutes.
  • After 15 minutes, open the lid. Give the ingredients a good stir. Then use a soup ladle and skim-off the oil and scum. Place the lid back on and continue to simmer for another 15 minutes.
  • After the full 30 minutes, open the lid and place-in the carrots, onions and chili peppers. Now we'll reduce for another 10 minutes - so the carrots can turn soft
  • After 10 minutes, it should be finished! Check that the potatoes and carrots are soft. Then garnish with spring onion slices. Plate the dish and serve with a bowl of rice. Bon Appetit!