Doenjang Dakgui, or Korean Fermented Soybean Paste Chicken Stew, is a hearty and flavorful dish that perfectly showcases the umami depth of doenjang. This savory stew, a staple in Korean cuisine, boasts a rich, complex sauce that clings beautifully to tender chicken pieces and a variety of vegetables. The combination of sweet, salty, savory, and subtly spicy notes creates a truly unforgettable culinary experience. It's a perfect weeknight meal that's both comforting and surprisingly easy to prepare.
Forget complicated recipes and long prep times; this Doenjang Dakgui recipe is designed for even the busiest home cooks. We’ll guide you through each step, ensuring a delicious and authentic result every time. Ready to embark on a culinary journey to Korea? Let's dive into the simple, yet incredibly satisfying, step-by-step process.
Tools Needed
- Small container
- Large pan
- Serving plate
- Bowl
Ingredients
- Boneless, skin-on chicken thighs: 600g
- Gochujang (Korean chili paste): 3 tbsp
- Doenjang (Korean soybean paste): 3 tbsp
- Soy sauce: 1/2 tbsp
- Oyster sauce: 1 tbsp
- Sugar: 1 tbsp
- Mirin: 3 tbsp
- Minced garlic: 1 tbsp
- Honey or corn syrup: 1 tbsp
- Toasted sesame oil: 1 tbsp
- Black pepper: to taste
- Green onions: a big handful
- Korean chili pepper flakes: 1 tbsp
- Vinegar: 1 1/2 tbsp
- Toasted sesame seeds: 1/2 tbsp
- Fish sauce: 1 tsp
- Rice: null
- Kimchi (optional): null
- Mild red chili (optional): null
- Cucumber (optional): null
Step-by-Step Instructions
Step 1. Marinate and Prepare Ingredients
- Trim off any excess fat from 600g of boneless, skin-on chicken thighs.
- In a small container, combine gochujang, doenjang, soy sauce, oyster sauce, sugar, mirin, minced garlic, honey/corn syrup, sesame oil, and black pepper. Mix well.
- Pour the marinade over the chicken and massage it well. Cover and refrigerate for at least 30 minutes, or preferably overnight.
- Cut green onions into 2-inch strips. If desired, add mild red chili for color and spice.
- In a small container, mix Korean chili pepper flakes, vinegar, sugar, sesame oil, sesame seeds, minced garlic, and fish sauce.
- Pour the dressing over the green onions and gently toss.
Step 2. Cook the Chicken
- Heat oil in a large pan over medium heat. Place the chicken skin-side down and cook for 3-4 minutes until browned. Flip and cook the other side, ensuring even cooking and avoiding burning.
- Once cooked through, remove the chicken from the pan and slice into bite-sized pieces.
Step 3. Assemble the Dish
- Serve rice on a plate. Arrange the sliced chicken on top, followed by the green onion salad. Garnish with sesame seeds and optional black sesame seeds and cucumber.
Read more: Bibimbap Recipe: Delicious Korean Mixed Rice & Vegetables
Tips
- Chicken thighs provide more flavor than chicken breasts.
- Marinating overnight enhances the flavor.
- Grilling the chicken over charcoal adds a traditional smoky flavor.
- If you don't have green onions, garlic chives or cucumber can be substituted.
Nutrition
- N/A
FAQs
1. Can I use other cuts of chicken besides thighs?
Yes! Chicken breasts work well, but they may dry out more easily, so keep a close eye on them and add a little extra liquid if needed. Bone-in chicken pieces will add more flavor.
2. What can I substitute for doenjang?
While nothing perfectly replicates doenjang's unique flavor, gochujang (Korean chili paste) mixed with a little soy sauce can provide a similar savory depth. However, the overall taste will be different.
3. Can I make this recipe ahead of time?
Yes! Doenjang Dakgui actually tastes even better the next day. Make it ahead and reheat gently on the stovetop or in the microwave.
This Doenjang Dakgui recipe is a testament to the simplicity and deliciousness of Korean home cooking. Enjoy this flavorful and satisfying stew with your family and friends, and savor the rich umami notes that make it so special. Now go forth and create your own ultimate Korean chicken rice experience!