Dak-bokkeum-tang is also called as dak-dori-tang or braised spicy chicken, a Korean traditional dish enjoyed by everyone. This dish is usually made by boiling chunks of chicken with vegetables and spices. Depending on the recipe, some people even stir-fry their chicken before boiling. These days, many people utilize instant pot to cook dak-bokkeum-tang because it is so much quicker and easier, with more savory broth.
First of all, cut each chunk of chicken into 3 inch chunks. Usually, if you visit Asian grocery stores like H-Mart and M-Mart located in the city of Aurora, they already have pre-sliced chicken chunks designed for dak-bokkeum-tang or dak-dori-tang. If the chicken parts are big and you do not want to bother cutting them into smaller pieces, just make sure to make a couple slits on the thick parts of the meat for the sauce to penetrate well later on.
Secondly, in a small bowl, put in the sliced chunks of chicken and add the milk. You can also feel free to sprinkle some salt and ground black pepper for seasoning. Showering chicken with milk is a necessary step in order to get rid of the unique smell of chicken. Put the bowl aside for about 20 to 30 minutes.
Third, for seasoning paste, combine 3 tablespoons of soy sauce, 4 tablespoons of red pepper flakes, 2 tablespoons of gochujang(고추장, hot pepper paste), 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, 1/2 teaspoon of ground black pepper, and 1 tablespoon of honey or sugar.
If the sauce is well-made, it is now the time to prepare vegetables. Peel the potatoes and cut them into bite sizes, as well as onions and carrots. Chop 3 green onions. If you are a spicy-lover, you can chop 2 green chili peppers or add more red pepper flakes into your sauce.
When all these stages are done, drain the milk out of the chicken. Then wash the milk off each chicken piece under running water. Place chicken pieces into a large pot and place 3 cups of water in. Place on high heat and bring the pot up to a boil. Do not forget to skim off the oil and scum that comes out of the chicken. As soon as it comes up to a boil, throw in the vegetables and already-made sauce then reduce the heat to a medium. Continue boiling for about 30 minutes and once in a while, give the ingredients a good stir.
After another 15 minutes, your dak-bokkeum-tang should be ready. Double check that the potatoes and carrots are soft then garnish your dish with spring onion slices. Enjoy!(맛있게 드세요!)
