Hello, I'm Paik Jong Won [Paik's Cuisine] We're going to make dakbokkeumtang
(spicy braised chicken) today! This is the secret to the
upgraded version of dakbokkeumtang You can feed the entire family
with a single pot of dakdoritang This way, we can continue
eating the meat The tips that our show gives you, huh? [Paik's Cuisine] Now, we'll be making dakbokkeumtang
with the chicken that we bought earlier To explain the general size
of the chicken that we'll be using it's about No.10 in size No.10 refers to a chicken
that weighs around 1kg If you're watching from overseas
then get a chicken that weighs about 1kg Some countries use pounds and ounces You can get one that
weighs around 1kg Don't try to stick too carefully to
the exact ingredients in the subtitles Just give it a try and if it doesn't taste just right please don't throw it away (The exact measurements have been posted) The ingredients for dakbokkeumtang Why does sugar come up first?
(brown sugar) (What?) Dakbokkeumtang needs some sweetness If you don't like sweet food
then you can reduce the amount of sugar but you do need to add
some sugar and ground garlic and soy sauce...
this one is the thick soy sauce You need red pepper powder too If you can, please use a mixture of
fine and coarse red pepper powder But if you can't, you can use
either one of them Onions help get rid of
the smell of the chicken And potatoes help dakbokkeumtang be more filling, even if you
don't have enough chicken And next, carrots... they're here just because...
well, we really don't eat them anyway But we need some carrots
to add some color And if you have shiitake mushrooms
and king oyster mushrooms you can use either one, or both I'd also like to recommend
Cheongyang pepper or green pepper The pepper will give dakbokkeumtang
its tangy spiciness You need some spicy peppers...
you don't need to get red ones We're just adding them
for the color, got it? [Paik's Cuisine] First, we have to clean the chicken
(Chapter 1 - Preparing the chicken) We've got here
drumsticks and wings If you can't tell them apart... Well, that could happen
You might not know how to, right? Most people can tell
wings apart from the drumsticks but this one here,
it's the chicken back If you flip it over, you can see
this thing... which is probably the liver If you press into it with your finger you'll find the liver
hiding between the bones So it's important to
get rid of these things So use your finger to do just that (Please gut the chicken thoroughly) so that it has a cleaner taste later As you've seen earlier, today we bought
freshly chopped chicken from the market If so, then you don't need
to be so thorough with the cleaning but you might've bought your chicken
from somewhere else for example, you might have
bought frozen chicken Then the guts would probably
give off a bad smell So you have to get rid
of these guts Usually, when you chop up chicken
the bones are crushed So if you can Wash the chicken thoroughly
under running water to get rid of the bones I'll show you I should be nice as to use a clear bowl
for you to see this well, right? Just pour this right into the bowl All I did was fill the bowl with water
Nothing else Another transparent bowl, right here Oh, I used to call this "dakdoritang"
on some TV programs This is where I should explain In the past, we refrained from calling
dakbokkeumtang by "dakdoritang" sometimes even forbidding
the use of "dori" because "dori" is a word
of foreign origin In Japan, the word for birds
is "tori" So dakdoritang would literally mean
"braised chicken bird" So we refrained from using that word
but recently, it's becoming more accepted because they found that "dori-chida"
means "to chop up" in old Korean So some people argue that the word
dakdoritang actually has Korean origins so we can just call it dakdoritang Look now,
so we wash the chicken This can be quite confusing
See how there's a small bone here? Should we get rid of this or not? But if it's cooked... See here? Is this from the ribs
or is it just a bone? This should be taken off (Please clean and prepare the chicken) Please clean your chicken under
running water, and not like me I'm doing this just
to demonstrate how much stuff comes out
when you wash the chicken so that you can refer to this
when you cook later Tada! See all the impurities that came out? You can't see it from here
so I'll show you the bottom of the bowl I might spill this over my head
while trying to show you this (Huh?) See all that? This is why you have to
wash the chicken thoroughly The reason I'm taking great care in
showing you how to wash this is because I want to give you another tip Originally, we would use the chicken
right after washing it out But chicken is like pork, meaning
the taste changes very soon It's actually pretty difficult
to maintain the freshness of the meat That's why, even after taking all this
care to make dakbokkeumtang Oh! I keep saying dakbokkeumtang Dakdoritang tastes amazing sometimes but sometimes it smells a bit rancid You know what I'm talking about, right? So I'm going to give you a tip today The best way to get rid of that smell
is to boil the chicken first before cooking I'll show you why
you have to boil it first You don't need to use
a deep pot or wok like this I'm just using one for
you to see better Just use a normal pot Pour enough water to cover the chicken (Add enough water to immerse the chicken) Even if you're too lazy
please don't skip this one extra step We used to get right to cooking
after washing the chicken but we're upgrading the recipe
by washing it out once then blanching it once
The rest of the recipe is the same It'll get rid of the rancid smell I'm telling you, this is the secret
to dakbokkeumtang, for real (Boil some water in advance
to blanch the chicken) And when you make dakdoritang please don't forget to do this
even if it's a hassle When the water comes to a boil (1 chopped chicken (No.10)) Add the cleaned chicken and boil it Just slightly for the surface to cook So that the impurities
between the skin and the flesh and the rancid smell from the fat
melt away They've been in the water
for like 20 seconds, right? See the fat and other impurities
floating to the surface? Watch I'll take them out into this bowl
One... (Take the boiled chicken out of the pot) The water is slightly smelly Honestly, you wouldn't want
to drink that broth, right? This is why you should blanch
the chicken before using it (Rinse the chicken in water
after boiling it) If you've followed me up to here,
then great job! We're all set to start cooking
Great work (Great job) Got it? Water after cleaning the chicken
Water after boiling the chicken It's unappetizing to look at,
so I'll throw it away This one too But this process gives the
people who'll be eating the food a better chance to enjoy it Today, we boiled the chicken first
because this is important but we should've prepared
the vegetables first, right? We'll cut up the vegetables now [Paik's Cuisine] How should we cut up the vegetables?
(Chapter 2. Cut up the vegetables) Any way I like it
You can chop them up like this or slice them up in strips Any way you like But what's important is that they shouldn't be too smaller
than the chicken pieces slightly smaller than the chicken chops (Chop up the king oyster mushrooms
into bite-sized pieces) So that after it's all cooked you can head straight for them
and not the chicken Let's cut up the onions too (Slicing) About this big, right? (Chop onions into bite sizes) What's important here
are the potatoes Are you going to peel them or not?
Do as you wish You should peel them though, because if you don't peel them
the skin will come off while cooking and look messy There's no way around it (Peel the potatoes) Chop up the potatoes into
big sizes if you can because they'll crumble
as they cook So chop up the potatoes
into big sizes, if you can About this big? Well, that's too big Into quarters, I guess (Chop up the potatoes into bite sizes) If you don't like green onions
chop them up finely but if you do like them
you can chop them into bigger pieces (Chop up the green onions to your taste) If you're going to garnish with chili
then cut them sideways, like this Into 2cm pieces And if you don't want to be
tied down by such guidelines then just dice them up like this Don't want to be tied down?
Come on! You're just saying so because
you're not good at chopping (What?) (Chop up the pepper into decent sizes) Next up, carrots
Don't chop them big, like the potatoes You'll be picking them out,
I guarantee you, 100% I hope the kids aren't watching this
You've got to eat your carrots! Anyway, chop them up into small pieces
so that they can't pick them out They're not going to
eat this anyway, but... (Chop up the carrots into small pieces) All set, right? For shiitake... well... If you're going to add shiitake
you can cut them into quarters like this Honestly... if you cut up
shiitake into quarters... Okay, so the king oyster mushrooms
don't have a specific flavor You just add them for the chewy texture So you can chop up the king
oyster mushrooms into big sizes but if you cut up shiitake this big... then the flavor will come on strong
when you bite into it So, I'm telling you from experience
that shiitakes that are about this big should be chopped up
into sixths So cut the shiitake into sixths
(Chop up the shiitake into bite sizes) But honestly it's all up to you All you need to remember
about shiitake is that if the pieces are too big
the flavor will come on too strong If they're too small...? Then you wouldn’t be
able to tell if they're there (What?) So what should you do?
Just do whatever you want! If you see here, the chicken's this small But you can feed the entire family
with a single pot of dakdoritang without spending that much money Now, let's start cooking! [Paik's Cuisine] Add the chicken first
(1 boiled chicken (No.10)) Add the water, I'm adding 500ml here
(Chapter 3 - Making dakbokkeumtang) 500ml doesn't mean anything, really
(3 cups (540ml) water) For the water, just look at the pan Just enough for the chicken
to soak halfway in the water Not fully immersed If you've added that much water
then just boil on for longer And if you're lucky enough to get
your hands on a Korean native chicken you shouldn't boil them like this For Korean native chicken,
add water until it's fully immersed and boil for a really long time
or else the flesh'll be too tough to eat (Boil the chicken thoroughly) Now, add the potatoes and onions first Potatoes (2 (400g) potatoes) Onions (1 (250g) onion) After the potatoes and onions,
what would you add right away? That's right
You've got to add the sugar I tell you this all the time
Why are we adding the sugar first? (3 tbsp (36g) brown sugar) If you add the sugar first
before boiling the food all the ingredients, including the chicken,
will absorb the sweet flavor Then, if you season with thick
soy sauce as the final step that saltiness would go along
with the food perfectly So, when you're cooking
foods like this the key is to add the sweetness first Boil until when?
Until the chicken is somewhat cooked and the meat absorbs the sweetness (Boil well after adding sugar) Let's stop here to think about something What's the order for adding
the rest of the ingredients? Right You feel like the carrots
go in next, right? Next, the mushrooms You can add the green onions
and the chili pepper at the end Because they do give dakdoritang
its flavor but they can't be too overcooked
because you want the dish to look savory If the green onions and the chili
are added too early and are overcooked the dakdoritang would look like
it was made yesterday You see how the potatoes
are being cooked? They're cooked about 1/5 of the way And if you added water to the pot but the fire on your stove
is stronger than you thought and the water evaporates too fast...
What did I tell you to do? Just add more water Please don't stress yourself over that What if you added too much water? Just turn up the heat and make the water evaporate (Cook the potatoes and onions thoroughly) Here's a tip If you like garlic, add it
when you add the green onions But if you don't like your food to
have a strong garlic flavor, add it now If you skipped the blanching process
then you should add the garlic now Because garlic helps get rid of
that rancid flavor too But since we've already
blanched the chicken I just ate a piece and
it tastes really good It doesn't smell bad at all So if you want to enjoy
this tangy, spicy flavor personally, I'd like to recommend adding the garlic
with the green onions and the chili peppers So what's my tip again? Here? Here? In the middle I'll add the garlic
when I add the soy sauce (What?) When you lift up a potato
you can see that it's halfway cooked When it's about halfway cooked
add the carrots Is this cooking well? Of carrot (Korean word pun) (1/3 (90g) carrot) Now add the mushrooms, which
can cook for long and still taste good (2 (40g) shiitake)
(2 (120g) king oyster mushrooms) You've made curry rice, right? This should simmer down so that
it'd have less water than the curry Until there's almost no water, like this But you do need to leave
a little bit of water behind When you add the red pepper powder it'll absorb the water instantly Still, we have soy sauce It's like we have a
whole cup of water at hand (Boil thoroughly after
adding the ingredients) Nice Now, we'll add the pepper powder
(coarse red pepper powder) After the pepper powder...
When did I add this green onion? Oh, the green onions gave me an idea This reminds you of something, right? If you want to add tteok to dakbokkeumtang
add it right now If you want to add tteok
you have to add more water Watch, I'm going to add
the red pepper powder now Watch how the pepper powder
absorbs so much water Right now, we still have some
water in the pan (1/2 cup (40g) coarse red pepper powder) I haven't added the soy sauce yet (Mix the coarse red pepper powder well) Notice how the color's a bit dark, right? It's sort of different from
dakbokkeumtang sold in restaurants It doesn't look like it has
gochujang in it That's why we add fine red pepper powder (1 tbsp (6g) fine red pepper powder) See how the two red pepper powders
have absorbed all of the moisture? See how there's almost no water?
Watch now Now's the time to
swoop in with the soy sauce (4/5 cup (144ml) thick soy sauce) And now, as promised, garlic
although I prefer adding it later (1 tbsp (15g) ground garlic) You can lower the heat now
because it's almost finished Add a little bit of pepper to your taste Be careful with the potatoes, now They're going to start crumbling
if you aren't careful See how the color's coming out?
But it's rather dark? If you add the greens
then they'll look much more delicious (Rolling away) Here we go! (2 (200g) green onions,
3 (30g) Cheongyang pepper) (2 (20g) red pepper)
Add the red pepper and the green onions and mix them
We're done! (Mix well, one last time) Wow, awesome, right? We're all done now Just a little bit more until the
green onions slightly lose the firmness from the residual heat You don't need to boil for too long Now, just to make sure
let's see how it tastes (Coughing) Oh, do we have any Soju? (Let's pour a glass) If you want to cook for longer,
do as you wish but you don't really need to
Just look at the green onions If you cut them up into small pieces then you can turn the heat off
right after you mix them in but since we chopped them up
into big pieces we need to wait a bit
for it to cook slightly So we have more time
on our hands, right? In the meantime, let's find
a plate for this... You can turn off the heat now because it'll continue to cook
due to the heat, and be ready at the table How am I supposed to plate this? See how there's so much? So affordable! We made a whole pot
with just one chicken! There's still this much left in the pan
even after ladling out so much Ta-Da! It's finished! Since the bigger pieces
are still in the pan... You can add tteok as a bonus We made dakbokkeumtang
with No.10 chicken! (Dakbokkeumtang is done) [Paik's Cuisine] As you can see this is the difference between using
coarse and fine red pepper powder Later, if you have a chance if you want your dakdoritang
to have that restaurant taste buy some fine red pepper powder
and add it Funny how you tend to
try the potatoes first! The potatoes should crumble nicely Place a potato over the rice What do you eat first when
you have dakdoritang? I go for the potatoes first Like this Who cares about my preferences? I'm just letting you know, because
you might be treating me to chicken one day When you pick up a big piece like this
you feel sort of guilty for eating a lot So go for the smaller pieces, if possible Smaller ones like this one The key to eating dakdoritang
is to go for the smaller pieces It's much less obvious
when you're eating If you pick up this huge piece
then all eyes would be on you So it's better to go for the smaller pieces If you eat a drumstick, then you
have to go for the potatoes next But we can just continue eating
if we take the smaller pieces In one bite This way, we can continue
eating the meat The tips that our show gives you, huh? Try it now It's pretty hard to mess up
dakdoritang And if you have kids at home then when you're making dakdoritang instead of adding the red pepper powder just use soy sauce Just remember to add more garlic
if you're using soy sauce only If you add more sugar,
oligofructose, or starch syrup it'll turn out like jjimdak
(braised chicken in soy sauce) Then you can substitute
sweet potatoes for plain potatoes The key to making dakbokkeumtang
is not only about how you cook it but but how you eat it Eat it to the best of your ability (Click here)
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