Blue House Chef Style Spicy Braised Chicken

Name: Blue House Chef Style Spicy Braised Chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 3-4 servings
Ingredients: Chicken pieces (for stew) 1kg; Potatoes 2 pcs (300g); Carrots 1/2 pc (100g); Onion 1 pc (200g); Green onions 2 stalks; Cheongyang chili peppers 2 pcs; Red chili pepper 1 pc; Anchovy kelp broth 700ml

A refined spicy braised chicken recipe incorporating techniques from Blue House chefs, featuring clean flavors and perfectly tender meat.

Spicy braised chicken (Dak-bokkeum-tang) is a quintessential Korean comfort food, yet it often suffers from excessive grease or gamey odors if prepared carelessly. While commercial restaurant versions often rely on extreme heat and heavy seasoning, the Blue House chef style emphasizes a balanced, deeply rich, and surprisingly clean flavor profile fit for a regal table. The secret to this recipe lies in a meticulous blanching process that removes all bone impurities and excess fat, combined with a harmony of regular soy sauce and Korean soup soy sauce. Using a rich anchovy-kelp broth base and allowing the red pepper paste to hydrate beforehand ensures that the spices seamlessly fuse into a velvet broth. Additionally, gentle shaping of root vegetable edges prevents the soup from turning muddy as it simmers. Once mastered, this technique guarantees succulent chicken pieces, buttery potatoes, and a perfectly seasoned broth ideal for ladling over fresh white rice. Delight your family with this elegant, fail-proof recipe that elevates home cooking into a fine dining experience.

⏱️ 55m total (Prep 20m / Cook 35m) 📊 Difficulty: Medium 🌶️ Spice: 🌶️🌶️ 👥 Yield: 3-4 servings

Servings Ingredient Calculator

Default: 3-4 servings (Adjusts quantities automatically)

3 Servings

🥬 Main Ingredients

Chicken pieces (for stew)1kg
Potatoes2 pcs (300g)
Carrots1/2 pc (100g)
Onion1 pc (200g)
Green onions2 stalks
Cheongyang chili peppers2 pcs
Red chili pepper1 pc
Anchovy kelp broth700ml

🥣 Sauce & Seasoning

Red pepper powder5T
Soy sauce5T
Soup soy sauce1T
Minced garlic2T
Minced ginger1/2t
Brown sugar2T
Rice syrup2T
Rice wine3T
Black pepper1/3t

🌿 Toppings & Garnish

Sesame oil1T
Sesame seeds1/2T

🔄 Ingredient Substitutes & Tips

Original Ingredient	Recommended Substitute	Characteristics & Tips
Anchovy kelp broth	Water or Chicken stock	1:1 ratio substitute. Water gives a cleaner taste with less umami; chicken stock provides a rich flavor with an enhanced chicken taste.
Soup soy sauce	Soy sauce + pinch of salt	Replace 1T soup soy sauce with 1T regular soy sauce and a pinch of salt. Less fermented savory depth, slightly darker color and sweeter.
Cheongyang chili peppers	Jalapeño or Crushed red pepper flakes	Substitute 1 Cheongyang pepper with 1/2 jalapeño or 1/2t red pepper flakes. Replaces sharp Korean spiciness with a different style of heat.
Rice syrup	Oligosaccharide or Honey	1:1 ratio substitute. Oligosaccharide may lose sweetness if simmered long; honey leaves a mild floral aroma, both provide good gloss.
Minced ginger	Ginger powder	Replace 1/2t minced ginger with 1/3t ginger powder. Removes odor effectively, but using too much can introduce bitterness.

📊 Estimated Nutrition (Per Serving)

Calories

520 kcal

Sodium

1150 mg

Fat

21 g

Protein

42 g

👨‍🍳 Cooking Steps

Clean chicken pieces under running water to remove blood clots and organs. Blanch in boiling water with 2T rice wine for 3 minutes, then rinse in cold water.

💡 Tip: Blanching removes impurities and prevents gamey odor for a clean broth.

Mix red pepper powder, soy sauce, soup soy sauce, minced garlic, minced ginger, sugar, rice syrup, 1T rice wine, and black pepper to make the sauce.

💡 Tip: Letting the sauce sit allows the chili powder to hydrate and blend better.

Cut potatoes and carrots into large chunks and round off the edges. Cut onion into thick pieces, and slice green onions and peppers diagonally.

💡 Tip: Rounding potato edges keeps them from breaking and muddying the stew.

In a pot, combine blanched chicken, potatoes, carrots, 700ml broth, and 2/3 of the sauce. Bring to a boil over high heat.

💡 Tip: Reserve 1/3 of the sauce to adjust seasoning later.

Once boiling, reduce to medium heat, cover with a lid, and simmer for 15 minutes.

💡 Tip: Skim off oil and foam occasionally for a cleaner taste.

Add onions, remaining 1/3 sauce, and sliced peppers, then braise for another 10 minutes.

💡 Tip: Adding onions later preserves their texture and subtle sweetness.

Once potatoes are cooked, add green onions, cook for 2 more minutes, turn off heat, and finish with 1T sesame oil and sesame seeds.

💡 Tip: Add sesame oil at the very end to retain its full aroma.

🌟 Pro Chef Tips

• Combining soup soy sauce and regular soy sauce gives depth and crisp saltiness.
• Rounding the edges of potatoes keeps the broth neat and presentable.
• Mixing and resting the sauce for 10 minutes beforehand allows chili flakes to bloom evenly.
• Drizzle sesame oil only after turning off the heat to preserve its delicate fragrant aroma.

⚠️ Avoid Common Pitfalls

❌ Skipping the blanching step can make the stew cloudy and gamey.
❌ Cooking on excessively high heat will evaporate the liquid before potatoes cook through.
❌ Adding onions too early causes them to dissolve completely and overly sweeten the broth.

🧂 Spice & Seasoning Adjustments

• For extra heat, swap 1T of mild chili powder for fine Cheongyang pepper powder.
• To reduce sweetness, decrease rice syrup to 1T and add an extra 1/2T of soup soy sauce.

🧊 Storage & Reheating

• Store in an airtight container in the refrigerator for up to 2-3 days.
• When reheating, add 50ml of water or broth and simmer over medium-low heat to maintain moisture.

❓ Frequently Asked Questions

Q. How can I completely remove gamey chicken odors?

A. Wash away blood clots near the bone and blanch for 3 minutes in water with rice wine.

Q. The broth feels too watery.

A. Boil uncovered over high heat for 5-7 minutes or mash a bit of potato to thicken.

Q. How do I keep chicken breast tender and juicy?

A. Simmer covered over medium-low heat so moisture stays inside and flavors absorb gradually.

Q. What should I do with leftover sauce?

A. Fried rice with leftover broth, chopped kimchi, rice, seaweed flakes, and sesame oil is recommended.

Q. How can I reduce spiciness for children?

A. Reduce red pepper powder to 2T, omit Cheongyang peppers, and add sweet paprika or extra carrots.

Search Related Tags

#메인요리 #닭볶음탕 #청와대셰프 #닭요리 #집밥요리 #황금레시피