Chef Jung Ho-young's Golden Recipe Dakbokkeumtang: More Delicious Than Restaurants

Ingredients−3servings+

• Chicken (cut into pieces)1 whole chicken🛒
• Cooking oila little🛒
• Minced garlic1 heaping tablespoon (plus 1 separate tablespoon for final addition)🛒
• Soy sauce6 tablespoons🛒
• Waterapprox. 300ml🛒
• Sugar4 tablespoons🛒
• Mirin (cooking wine)3 tablespoons🛒
• Korean chili powder (gochugaru)4 tablespoons🛒
• Oyster sauce2 tablespoons🛒
• Korean chili paste (gochujang)3 tablespoons🛒
• Potatoes2🛒
• Onion1/2🛒
• Black pepperto taste🛒
• Green onion (scallion)1 stalk🛒

Directions

1. Rinse the whole chicken and soak it in water to remove any blood, then prepare it.
2. Lightly coat a pan with cooking oil and add the prepared chicken first.
3. Add 1 heaping tablespoon of minced garlic and 6 tablespoons of soy sauce, then stir-fry briefly.
4. As you stir-fry, the chicken will absorb the soy sauce color. At this point, pour in enough water (approx. 300ml) to just cover the chicken.
5. Add 4 tablespoons of sugar, 3 tablespoons of mirin, 4 tablespoons of Korean chili powder, 2 tablespoons of oyster sauce, and 3 tablespoons of Korean chili paste to season.
6. Add 2 potatoes and half an onion, cut into bite-sized pieces, and simmer together.
7. When the potatoes are almost cooked, sprinkle black pepper to taste to add a spicy kick.
8. Once the potatoes are fully cooked, add 1 chopped green onion stalk, reduce heat to medium-low, and simmer for about 5 more minutes.
9. If you enjoy a strong garlic aroma, add the remaining 1 tablespoon of minced garlic at the end to finish.

Tips

• Soaking the chicken in water to remove blood before cooking effectively eliminates gamey odors.
• Stir-frying the chicken with soy sauce and garlic first to impart color and flavor before adding water and simmering helps the seasoning penetrate better.
• If you love garlic, try adding extra minced garlic at the end to maximize the flavor.

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