Baek Jong-won's Garlic-Loaded Ggori Pepper Dakbokkeum

Cooking tips 💡

• Cutting the chicken into much smaller pieces than usual for dakbokkeumtang allows the sauce to penetrate deeply in a short time and reduces cooking time.
• The key to achieving the unique deep umami and smoky flavor of Baek Jong-won's recipe is to add sugar and soy sauce first and let them caramelize and burn slightly in the oil before any water is added.
• Ggori peppers lose their crisp texture and vibrant color if overcooked, so add them just before turning off the heat and cook only briefly to preserve both taste and appearance.
• For a presentation worthy of guests or a professional restaurant, add a little dark soy sauce (lao chou) for a deep, rich brown color.

Recommended for 🙋

• ⭐Those looking for a spicy, sweet, and savory side dish that doubles as an excellent alcoholic beverage accompaniment.
• ⭐Those who want to try a different kind of braised chicken with a smoky flavor instead of the common red chili powder-based dakbokkeumtang.
• ⭐Those who enjoy stir-fried dishes with the subtle flavors of pungent garlic and fragrant ggori peppers.