Aged Kimchi Braised Chicken (Dakbokkeumtang) – Deep, Comforting Korean Stew

There is something profoundly soul-warming about a pot of chicken simmering on the stove, especially when it is paired with the complex, tangy depth of well-aged kimchi. In my kitchen, this Korean braised chicken with kimchi (Dakbokkeumtang) is the ultimate remedy for a long day. The chicken becomes incredibly tender, falling off the bone, while the potatoes soak up the velvety, spicy sauce.

Unlike a standard poultry stew, the addition of long-fermented cabbage transforms the broth into something much more sophisticated—earthy, bright, and deeply savory. As the pot bubbles, the kitchen fills with a rich aroma that promises a satisfying meal. This dish represents the heart of home-style cooking, where simple ingredients from the Korean pantry staples are transformed through time and heat into a masterpiece. Whether you are serving a hungry family or looking for a dish that tastes even better as leftovers, this braised chicken provides that unmistakable sense of home.

Why Aged Kimchi Works So Well Here

The secret to this dakbokkeumtang recipe lies in the "Mugeunji," or long-fermented kimchi. When kimchi ages for six months or more, its initial sharp crunch softens into a buttery texture, and its flavor profile shifts from bright and fresh to deep and acidic. When braised, this acidity cuts through the richness of the chicken, acting as a natural tenderizer and flavor enhancer. Using Korean fermented foods like this ensures a depth of umami that you simply cannot achieve with fresh cabbage.

Ingredients

Main Ingredients

• 1kg Chicken (cut for stew/braising)
• 600g Long-fermented napa cabbage kimchi (about 1/2 a head)

Sub Ingredients

• 300g Potatoes (2 medium), peeled
• 70g Onion (1/4 large), sliced
• 50g Green onion (1/2 stalk)

Seasoning

• 4 tbsp Traditional chili paste (made from red pepper, rice, soybeans, and salt)
• 4 tbsp Concentrated vegetable & soy umami seasoning
• 2 tbsp Red pepper powder (Gochugaru)
• 1.5 tbsp Sugar
• 2 tbsp Rice syrup or corn syrup
• 2 tbsp Minced garlic
• 4 tbsp Vegetable oil
• A pinch of Black pepper

Stock

• 600ml Reserved water (from boiling the chicken and potatoes)
• 2 Anchovy-dashima stock sachets

Step-by-Step Instructions

Step 1: Prep the Vegetables

Peel the potatoes and cut them into 2 or 3 large, chunky pieces. Cutting them too small will cause them to disintegrate during the long simmer. Dice the onion into large cubes and slice the green onions diagonally into 3-4 cm lengths.

Step 2: Blanch the Chicken and Potatoes

In a large pot, add enough water to cover the chicken and potatoes. Bring to a boil over high heat. Once boiling, add the chicken pieces and the prepared potatoes. Boil for 5 minutes. This step is essential for a clean spicy Korean chicken stew as it removes excess blood and impurities.

After 5 minutes, carefully ladle out 3 cups (600ml) of the boiling liquid and set it aside. Drain the remaining water and discard it, leaving only the chicken and potatoes in the pot.

Cooking Note: Using the reserved blanching water as your stock base ensures the final stew has a cohesive, deep chicken flavor.

Step 3: Prepare the Seasoning Paste

In a small bowl, combine the traditional chili paste, concentrated umami seasoning, red pepper powder, sugar, syrup, garlic, vegetable oil, and pepper. Mix thoroughly.

Cooking Note: Adding vegetable oil directly to the seasoning paste is a professional touch; it carries the fat-soluble flavors of the chili and garlic deeper into the meat and creates a glossy, rich mouthfeel.

Step 4: Combine and Boil

Add the whole half-head of aged kimchi to the pot with the blanched chicken and potatoes. Pour in the 3 cups of reserved stock. Add the anchovy-dashima stock sachets and the seasoning paste. Cover the pot and bring this Korean braised chicken with kimchi to a boil over high heat.

Cooking Note: Keeping the kimchi intact at this stage allows for a more beautiful presentation. You can snip it into bite-sized pieces just before serving.

Step 5: The Deep Simmer

Once the pot reaches a rolling boil, reduce the heat to medium. Keep the lid on and simmer for 20 to 30 minutes. This allows the potatoes to become fork-tender and the chicken to absorb the sauce.

Add the sliced onions and green onions, then simmer for an additional 5 minutes. The sauce should be slightly thickened and bubbling around the ingredients. If there is too much liquid, simmer uncovered for a few minutes more until the consistency is to your liking.

Cooking Tips

• Don't skip the blanching: Blanching the chicken first ensures the broth remains clear and free of any "gamey" odors, which is a hallmark of high-quality Korean chicken dishes.
• The Kimchi placement: Place the kimchi on top or tucked to the side. As it simmers, its juices will flow down and season everything beneath it.
• Potato size: Aim for large, uniform chunks. They act as "flavor sponges" in this stew, and keeping them large prevents them from turning the sauce into a mash.

Serving Suggestions

Serve this stew directly in a shallow pot or a large ceramic bowl to keep it warm. It is the quintessential Korean comfort food when paired with a bowl of steaming white rice. To eat it traditionally, use scissors to cut the long strips of kimchi into manageable pieces at the table. A side of mild Korean stew recipes, such as a steamed egg (Gyeran-jjim), helps balance the spicy heat of the braised chicken.

Storage & Reheating

This braised chicken Korean style keeps wonderfully in the refrigerator for up to 3 days. In fact, many people prefer it the next day once the flavors have had more time to meld. To reheat, place it in a small pot with a splash of water or extra stock to loosen the sauce, and simmer until heated through.

I hope this Korean braised chicken with kimchi brings as much warmth to your table as it does to mine. There is a special kind of magic that happens when chicken and aged kimchi simmer together—the flavors become something entirely new and unforgettable. It is the kind of meal that encourages second helpings and lingering conversations. If you enjoy this, be sure to explore more Korean chicken dishes to add to your weekly rotation. Happy cooking!