Name: Dakbokkeumtang Braised Spicy Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 kg Whole chicken, cut into pieces; 2 large Potatoes, large cubes; 1 large Carrot, thick slices; 1 medium Yellow onion, wedged; 3 tbsp Gochugaru (Korean red chili flakes); 2 tbsp Gochujang (Korean red chili paste); 3 tbsp Soy sauce; 2 tbsp Garlic, minced; 1 tsp Ginger, minced; 2 tbsp Sugar; 1 tbsp Sesame oil; 2 cups Water; 2 stalks Green onions, chopped

"Dakbokkeumtang is a soul-warming Korean classic featuring tender chicken and hearty root vegetables braised in a rich, spicy garlic-ginger sauce. This one-pot meal perfectly balances savory and sweet notes, making it the ultimate comfort food for spice lovers."

1 Ingredients

Qty	Item
1 kg 1000 g	Whole chicken, cut into pieces
2 large 400 g	Potatoes, large cubes
1 large 150 g	Carrot, thick slices
1 medium 150 g	Yellow onion, wedged
3 tbsp 24 g	Gochugaru (Korean red chili flakes)
2 tbsp 32 g	Gochujang (Korean red chili paste)
3 tbsp 45 ml	Soy sauce
2 tbsp 30 g	Garlic, minced
1 tsp 5 g	Ginger, minced
2 tbsp 25 g	Sugar
1 tbsp 15 ml	Sesame oil
2 cups 480 ml	Water
2 stalks 20 g	Green onions, chopped

2 Instructions

Parboil the chicken pieces in boiling water for 5 minutes to remove excess fat and impurities. Drain and rinse with cold water.

In a medium bowl, combine gochugaru, gochujang, soy sauce, garlic, ginger, sugar, and black pepper to create the seasoning paste.

Place the chicken and the water into a large pot. Stir in the seasoning paste until well combined and bring to a boil over high heat.

Add the potatoes, carrots, and onions to the pot. Reduce the heat to medium-low and cover with a lid.

Simmer for 25-30 minutes, or until the potatoes are soft and the chicken is fully cooked through.

Remove the lid and increase heat to medium-high for 5 minutes to thicken the sauce slightly.

Stir in the green onions and sesame oil right before serving. Garnish with toasted sesame seeds if desired.

·
Parboiling the chicken is essential for a clean-tasting sauce without oily residue.
·
Cut your potatoes into large chunks so they don't disintegrate during the long braising process.
·
For extra depth, use dried anchovy broth or kelp water instead of plain water.
·
If you prefer a sweeter sauce, add a tablespoon of honey or rice syrup at the very end.

? Frequently Asked Questions

Is Dakbokkeumtang very spicy?

It has a significant kick due to the gochugaru and gochujang, but you can reduce the chili flakes to 1-2 tablespoons for a milder version.

Can I use boneless chicken?

Yes, but bone-in chicken is traditional as the bones add more flavor to the braising liquid. If using boneless, reduce the cook time to avoid drying out the meat.

What should I serve this with?

This dish is traditionally served with a bowl of steamed white rice. You can also mix the remaining sauce with rice and seaweed at the end for a delicious fried rice finish.

Can I make this in a slow cooker?

Yes, cook on low for 6-7 hours or high for 3-4 hours, though you may want to use slightly less water as it doesn't evaporate as much.

→ Keep Cooking

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