Main ingredients
chickenpotatoonionlarge green onioncabbagecheongyang chili pepperred chili peppersweet potato starch noodlesgochugarugochujangdoenjangJin-ganjangminced garlicminced gingeroyster saucebrown sugarstarch syrupmirimsesame oil
Kim Ho-yoon's Dakbokkeumtang
A deeply flavored dakbokkeumtang where chili powder and vegetables are first stir-fried in rendered chicken fat, then braised in a golden-ratio sauce until the liquid reduces to a rich glaze.
Ingredients needed 3 servings
Recipe
Cooking tips
- Instead of blanching the chicken, sear it skin-side down over low heat to render the fat; this allows the juices and savory flavor to melt directly into the broth.
- Adding 1 tbsp doenjang and a little ginger to the seasoning paste eliminates any gamey odor from the chicken and gives the broth an elegant, deep flavor.
- Scoring the tougher bone-in parts like the drumsticks shortens the cooking time and helps them cook through tenderly.
Recommended for
- Those who want to make a rich, savory dakbokkeumtang with a glossy, reduced sauce without fail.
- Those preparing a hearty dinner or drinking snack with generous chicken and chewy sweet potato starch noodles.
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