Comments on: Dakbokkeumtang (spicy braised chicken)

By: Maangchi

Maangchi — Mon, 22 Apr 2013 12:15:49 +0000

Use a thick bottomed pot, then the bottom won’t burn. Or stir it occasionally while it’s being cooked. “my broth looked darker than yours” Check out your hot pepper flakes to see if they are bright red. And if it turns out too salty for you, use less soy sauce. I use Korean soy sauce, so I can’t compare the saltiness of Kikkoman and Korean soy sauce. Modify the recipe to your taste.
Happy cooking!

By: gogoboo

gogoboo — Mon, 22 Apr 2013 04:38:43 +0000

hello maangchi! thanks for the great recipe! I just made it and it’s great! But I had some problems during cooking.
First, after 20 minutes boiling chicken, I found out my pot’s base got burned. I think it’s due to the spice inside the broth. Do I suppose to stir it constantly during that 20 minutes?
Second, my broth looked darker than yours and a bit salty for me. was it possibly because too much soy sauce? I feel like I followed your recipes quite okay… or maybe because I didn’t use korean soy sauce? I used kikkoman soy sauce since you said it’s okay and korean soy sauce is more expensive here than other japanese or chinese soy sauces (about 2 or 3 times).
Is there any way to fix it? I’m planning to try your other recipes, so if it’s really the soy sauce’s problem, i’ll get the korean soy sauce instead.

By: Maangchi

Maangchi — Fri, 12 Apr 2013 14:26:41 +0000

“I had to tone down the chili powder to maybe maximum of 2 tbsp” great! : ) You could add cabbage, carrot, or chinese broccoli. It will turn out tasty.

By: Maangchi

Maangchi — Fri, 12 Apr 2013 14:25:19 +0000

Thank you for sharing how you modify the recipe to your taste! It sounds interesting!

By: LisaL

LisaL — Fri, 12 Apr 2013 14:17:12 +0000

Alrighty, I didn’t have all of the ingredients unfortunatly. No chili pepper.
I also used about half the amount of pepper flakes, and instead of potatoes, I used carrots instead.
Used thigh meat and it was AWESOME!!! Super tasty and just delicious!
My husband wants me to make it again for his friends next week :) I’ll def get the peppers then, but think I’ll still use carrots again instead of potato :)

By: LisaL

LisaL — Thu, 11 Apr 2013 18:37:09 +0000

I’m making this tonight :D I see from a few comments that people have made this with chicken breasts. Won’t the breast meat dry out cooking it for 40mins?
I’m using thigh meat tonight since that’s what I have, but we usually only have breast meat and if this is tasty, well then, I just want to be sure that it’s going to be just as juicy and tasty with breast meat cooking for that length.

By: Nieena

Nieena — Tue, 02 Apr 2013 20:13:29 +0000

The original recipe of “1/4 cup of chilli powder flake” was WAYY TOO spicy for me. I had to tone down the chili powder to maybe maximum of 2 tbsp. :)
Now this dish is officially my favourite food, it’s so easy to make and tastes to hearty with the stew soups.

What kind of veggies that go well in the stew? Can i add green peppers?

By: joshea8

joshea8 — Fri, 15 Feb 2013 21:34:01 +0000

Hi!

I don’t have gochugaru :(, but I love lots of gochujang!

Would it be better to just use more gochujang?

Or add chili pepper or cayenne pepper?

Thank you!

By: Maangchi

Maangchi — Wed, 06 Feb 2013 16:26:48 +0000

yes, chicken legs will work perfectly, too! But you may cook longer maybe?

By: Maangchi

Maangchi — Wed, 06 Feb 2013 16:25:52 +0000

awesome!