Spicy braised chicken

Dak-bokkeumtang 닭볶음탕

This is my recipe for dak-bokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years.

This video was filmed in Amsterdam with Sarah Moore as part of my Gapshida project. She emailed me: “I really want to learn dak-doritang, Maangchi. When I lived in Korea when I was young, I always used to eat it at a Korean restaurant. I miss the taste and the smell.” The camera person is Sarah’s friend Rei Nilde, who’s an artist.

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Sarah and I made dak-bokkeumtang for this video and also our potluck party later. The video shows how we served a large group, and everybody enjoyed it with rice, as well as the amazing side dishes that they brought. All of us became good friends even though most of us were meeting for the first time.

I was thrilled when I read a recent email from Sarah: “…Guess what? Seeing you pursue your dreams and travelling the world with your Gapshida project really inspired me to start making more art and putting it online. I opened a little Etsy shop and I want to start working on a design/art blog :) to share visual inspiration.”

dakdoritang

Ingredients (for 4 servings)

Chicken wings, soy sauce, garlic, hot pepper flakes, hot pepper paste, sugar, onion, green onions, green chili pepper, and potatoes.

Directions

Cooking time: 45 minutes to 1 hour

  1. Cut 1 kg (about 2 pounds) of chicken wings or chicken thighs into bite sized pieces. Wash and  drain.
  2. Make seasoning paste by mixing ¼ cup  soy sauce, ¼ cup of minced garlic, ¼ cup hot pepper paste, ¼ cup of hot pepper flakes, and 1 tbs of sugar.
  3. Put the chicken and 2 or 3 medium sized onions (2 cups’ worth) into the seasoning paste. Mix it with a spoon.
    paste
  4. Add 2 cups of water to the pot and mix it up.
  5. Bring to a boil over medium high heat for 20 minutes.
    boil with chicken
  6. Meanwhile, peel 3-4 large potatoes (600 grams: 1.5 pound). Wash and drain them, then cut into large chunks 2 inch across. Set aside.
  7. Chop 2 green chili peppers and 2 stalks of green onions into small pieces. Set aside.
  8. 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then let it cook with the lid closed for another 20 minutes.add potatoadding potato
  9. Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
  10. Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
  11. Transfer it to a large serving plate and sprinkle 2 chopped green onions over top.

dakbokkeumtang

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137 Comments:

  1. Jeffery Ohio, USA My profile page joined 11/16
    Posted November 22nd, 2016 at 6:08 pm | # |

    This is by far my favorite recipe I’ve learned to make thus far. It is so simple to make, but it is delicious and healthy. I make this all the time for dinner when my partner isn’t home. He can’t tolerate spicy foods lol. The only thing I would suggest is using a waxy potato. I tried once with russets, but they mostly melted away while cooking.

  2. Asianwaterdrop0422 California My profile page joined 6/16
    Posted July 1st, 2016 at 1:34 am | # |

    I love all your recipes I’ve tried so far. I made this for dinner today and my husband gave it exceptional praise. It was very spicy with the peppers. He’s a very picky eater so I was over the moon that I found a Korean dish he really enjoys. I served it with home made danmuji, though with a different recipe than yours since I didn’t want to wait a whole month. I made mine with a sugary rice vinegar brine with a bit of turmeric for color.


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  3. aegisshi USA My profile page joined 2/16
    Posted February 21st, 2016 at 8:51 pm | # |

    I made this dish using this recipe a couple years ago. Korean ahjumas always told me this was a really hard dish to make, but this recipe was so easy! And I am really bad with cooking. I used drumsticks instead of chicken thighs or wings because that’s what my mom always used. This recipe turned out amazing! My mom’s was always the best when I was a kid and when she passed away I never thought I’d taste it again, but this tastes just like hers. :) Thank you.

  4. annejoo Saint Paul My profile page joined 2/16
    Posted February 2nd, 2016 at 11:05 am | # |

    Hi Maangchi, I want to begin by letting you know that I love your website! Thank you for all of the awesome recipes. I have a question about making this dish vegetarian. If I were to make a vegetarian version, which protein would you recommend using? Perhaps tofu? Or if I were to just use vegetables in place of the chicken, which ones would you recommend? I think the sauce would be just great with lots of veggies, and I was thinking of adding zucchinis or mushrooms. Do you have any ideas of any other vegetables to add? Thank you so much!

  5. hisc1ay My profile page joined 10/15
    Posted October 27th, 2015 at 12:07 pm | # |

    Hi Maangchi! I really want to make this dish for a Halloween pot luck at work, and the comments I’ve seen talking about how spicy it is just sealed the deal.

    I’m wondering – could I bake the wings in the oven instead of cook them in water? Do you need the water to kind of meld all of the spice together evenly, or do you think it’d be OK to coat the wings, and then just cook them in a baking dish without the water?

    Thanks!
    -jason

    • Maangchi New York City My profile page joined 8/08
      Posted October 28th, 2015 at 11:13 am | # |

      I don’t think baking is a good idea for making delicious dakbokkeumtang. It should be braised so that you can get delicious and juicy broth which makes the chicken more tasty while it’s being cooked.

    • Helia Indonesia My profile page joined 3/16
      Posted April 23rd, 2016 at 7:29 am | # |

      You could try baking it with the broth. Cover the top with aluminium foil.

  6. Janet-Ridgefield My profile page joined 7/15
    Posted August 24th, 2015 at 12:19 am | # |

    Maangchi, do you use starchy potatoes for this, like Idahos, or waxy ones, like red potatoes? I thought Idahos might fall apart.
    Janet

    • sanne Munich My profile page joined 8/14
      Posted August 24th, 2015 at 3:03 am | # |

      I made 안동 찜닭 (Andong JjimDak) yesterday (which is one special version of this dish) and used “Marabel”. That’s starchy-waxy and turned out perfect.

      Bye, Sanne.

    • Maangchi New York City My profile page joined 8/08
      Posted August 24th, 2015 at 2:35 pm | # |

      My favorite is Idaho potatoes. I love the fluffy texture.

  7. annapaek My profile page joined 7/15
    Posted August 6th, 2015 at 10:06 pm | # |

    Thank you for the recipe Mangchi! My dad was proud of me that I can make this dish!!


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