Recipes

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.

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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120 Comments:

  1. Lovetocook San Francisco My profile page joined 12/12
    Posted November 24th, 2014 at 1:54 am | # |

    Hi Maangchi,

    I can’t seem to find the Korean green chili pepper, is there some other pepper that I can substitute it for, like Serrano pepper? Please advise, thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted November 25th, 2014 at 4:30 pm | # |

      yes, serrano pepper sounds great to me!

      • Lovetocook San Francisco My profile page joined 12/12
        Posted November 30th, 2014 at 6:12 pm | # |

        Hi Maangchi,

        I tried making this a couple of days ago with 1 very small serrano pepper and took all the seeds out. Even though the pepper was so small it turned out to be quite spicy but not too spicy, I think it was about just the right amount of heat. It turned out to be very delicious and tasty! Can’t wait to cook this for friends. Thank you so much for this recipe Maangchi!!

  2. cakehead West Virginia My profile page joined 9/14
    Posted September 14th, 2014 at 5:51 pm | # |

    This is one of my favorite Korean recipes aside from your jjajangmyun. Sometimes I make it with sweet potatoes and skinless chicken thighs, depending on what I have. I’ve been waiting for the weather to cool down to really enjoy it. I make it almost weekly in the winter and everyone loves it. Thanks for the excellent recipe^^

  3. Youta tunisia My profile page joined 8/14
    Posted August 28th, 2014 at 12:13 am | # |

    Hi Maangchi ! i’m in love with your recipes but can i put normal sugar instead brown sugar because i don’t have !

  4. NancyLe Mobile Alabama My profile page joined 5/14
    Posted May 13th, 2014 at 6:51 pm | # |

    Wow! I’m vietnamese but love korean food. Have been exploring your korean recipes and I love this one especially !!!

  5. ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
    Posted April 6th, 2014 at 5:16 am | # |

    Maangchi,

    I think this dish will be a hit with my family! I made it last night and received the best compliment ever from my wife. She said ‘mmmm’ after each of her first five bites! I must thank you because you are making me look so good in the kitchen with your awesome recipes!

    감사합니다 망치 선생님 (with big bow),
    Dave 학생

    • Maangchi New York City My profile page joined 8/08
      Posted April 6th, 2014 at 1:20 pm | # |

      yay! I’m so happy to hear that your family loved your spicy braised chicken! Reading your post reminds me of my Gapshida trip in the Netherlands. I made a huge batch of dakbokkeumtang when I did a meetup in Amsterdam a few years ago. Many people came to the meetup and we had a great potluck party. All of them loved the dakbokkeumtang. I miss them now. : )
      http://www.maangchi.com/blog/gapshida-amsterdam

  6. MissKayInKorea Seoul My profile page joined 12/13
    Posted December 8th, 2013 at 2:30 am | # |

    Hi Maangchi,

    I made this yesterday for a Korean/English Christmas party and it was great! The chicken was so delicious and I managed to make it spicy enough without being painful hehe.

    I just wondered about one thing though. There seemed to be really a lot of oil on top once it was cooked. Is that usual? Is there a way to reduce it? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 8:53 am | # |

      oh you made dakbokkeumtang for a large group of people just like I did in this video! “There seemed to be really a lot of oil on top..” it’s only natural. Scoop it out if it bothers you. Happy cooking!

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted April 6th, 2014 at 6:02 am | # |

      MissKay,

      You could also try making it with chicken breast (it’s all we had). The one I made with those had almost no oil on the surface but it still came out totally delicious!

      Cheers!
      Dave

  7. Maetuugee United States My profile page joined 12/13
    Posted December 7th, 2013 at 9:11 am | # |

    조리법은 완벽했다! It was so good! I’m making it again today. Reminds me of when I lived in Seoul!

  8. Rum2Rum US My profile page joined 10/13
    Posted October 6th, 2013 at 2:28 am | # |

    Can we substitute hot pepper flakes with anything else? Cayenne pepper maybe? or http://en.wikipedia.org/wiki/Crushed_red_pepper ?

  9. SUMIRA LOVE TO EAT malaysia My profile page joined 9/13
    Posted September 29th, 2013 at 8:53 pm | # |

    hi maangchi…

    can we use other type of pepper paste?

  10. gel_khj06 markina city, philippines My profile page joined 9/13
    Posted September 15th, 2013 at 6:56 am | # |

    hi maangchi! i’m a student hir at the Philippines..
    we’re going to cook Korean food.. and i saw your recipe on youtube..
    it looks delicious so i want to try it.. but i haven’t see any hot pepper paste in the groceries near me.. is it ok without it or is there any other substitute for that?
    thank you!

    • jaekoh Los Angeles, CA My profile page joined 11/13
      Posted November 13th, 2013 at 3:30 am | # |

      gel_khj06,

      I was in the Philippines last year in December and saw quite a few Korean restaurants as well as Korean Markets (mostly mini) (Don’t ask what city and area etc etc, as I was there to visit a friend in the general Manila area – I have no idea where I was at any given time). When you go in, ask if they have go-choo-jang. If they do not carry it, they will surely know where to obtain them, as Koreans do not live without hot pepper paste. Trust me.

      As for substitutes, probably not.

    • Maangchi New York City My profile page joined 8/08
      Posted November 13th, 2013 at 10:07 am | # |

      Here is a list of Korean grocery stores submitted by my readers. I’m sure you can get Korean cooking ingredients there. Good luck! : ) http://www.maangchi.com/shopping/philippines

  11. jmadeline San Francisco My profile page joined 9/13
    Posted September 10th, 2013 at 11:18 pm | # |

    Maagchi! Thank you for this great recipe! I made it tonight for dinner, and it’s delicious! I have a question though, it is supposed to taste sweet? I used sweet potatoes instead of potatoes (I’m trying to eat less white carbs), maybe that could have made it sweeter than it should be? Next time I’ll make it with regular potatoes to see if it tastes any different.

    • Maangchi New York City My profile page joined 8/08
      Posted September 12th, 2013 at 9:08 am | # |

      yes, use potatoes instead of sweet potatoes in this recipe. Good luck with your Korean cooking!

  12. silvybudi CA My profile page joined 8/13
    Posted August 25th, 2013 at 7:56 pm | # |

    Hi MaangChi,
    I recently start watching your cooking from Youtube. I just tried spicy braised chicken. It is really delicious. Thank you so much for sharing.

  13. LiLfoodie05 North Cali My profile page joined 7/13
    Posted July 24th, 2013 at 5:41 pm | # |

    Maangchi: love ur youtube vids & this site!

    Do u have a recipe for korean marinated bbq chicken?

  14. Damha Canada My profile page joined 7/13
    Posted July 23rd, 2013 at 8:24 pm | # |

    Maangchi! I’m in love with your recipes! I got the chicken on boil now with the spice paste! I’m very excited for this meal. I can smell the heat in the air!
    Gamsi hamnida!

  15. yvonne84 Netherlands My profile page joined 7/13
    Posted July 22nd, 2013 at 9:03 pm | # |

    I made this again, but this time with chicken thighs and less spicy.
    I left out the potatoes (low carb diet) and I added some ginger.
    I have been craving ginger but I don’t like ginger on it’s own, I prefer when it is mixed with garlic and hot pepper paste or flakes.
    It was delicious!

  16. matchamochi Berlin My profile page joined 7/13
    Posted July 19th, 2013 at 8:23 am | # |

    Hey Maangchi, thank you so much for sharing this great recipe!! I took chicken breast instead of chicken wings / thighs and thought it’s going to come out a bit dry with that meat but I was wrong – it was really delicious and very tender!!

  17. gogoboo China My profile page joined 4/13
    Posted April 22nd, 2013 at 12:38 am | # |

    hello maangchi! thanks for the great recipe! I just made it and it’s great! But I had some problems during cooking.
    First, after 20 minutes boiling chicken, I found out my pot’s base got burned. I think it’s due to the spice inside the broth. Do I suppose to stir it constantly during that 20 minutes?
    Second, my broth looked darker than yours and a bit salty for me. was it possibly because too much soy sauce? I feel like I followed your recipes quite okay… or maybe because I didn’t use korean soy sauce? I used kikkoman soy sauce since you said it’s okay and korean soy sauce is more expensive here than other japanese or chinese soy sauces (about 2 or 3 times).
    Is there any way to fix it? I’m planning to try your other recipes, so if it’s really the soy sauce’s problem, i’ll get the korean soy sauce instead.

    • Maangchi New York City My profile page joined 8/08
      Posted April 22nd, 2013 at 8:15 am | # |

      Use a thick bottomed pot, then the bottom won’t burn. Or stir it occasionally while it’s being cooked. “my broth looked darker than yours” Check out your hot pepper flakes to see if they are bright red. And if it turns out too salty for you, use less soy sauce. I use Korean soy sauce, so I can’t compare the saltiness of Kikkoman and Korean soy sauce. Modify the recipe to your taste.
      Happy cooking!

  18. LisaL USA My profile page joined 9/09
    Posted April 11th, 2013 at 2:37 pm | # |

    I’m making this tonight :D I see from a few comments that people have made this with chicken breasts. Won’t the breast meat dry out cooking it for 40mins?
    I’m using thigh meat tonight since that’s what I have, but we usually only have breast meat and if this is tasty, well then, I just want to be sure that it’s going to be just as juicy and tasty with breast meat cooking for that length.

    • LisaL USA My profile page joined 9/09
      Posted April 12th, 2013 at 10:17 am | # |

      Alrighty, I didn’t have all of the ingredients unfortunatly. No chili pepper.
      I also used about half the amount of pepper flakes, and instead of potatoes, I used carrots instead.
      Used thigh meat and it was AWESOME!!! Super tasty and just delicious!
      My husband wants me to make it again for his friends next week :) I’ll def get the peppers then, but think I’ll still use carrots again instead of potato :)

  19. Nieena Canada My profile page joined 4/13
    Posted April 2nd, 2013 at 4:13 pm | # |

    The original recipe of “1/4 cup of chilli powder flake” was WAYY TOO spicy for me. I had to tone down the chili powder to maybe maximum of 2 tbsp. :)
    Now this dish is officially my favourite food, it’s so easy to make and tastes to hearty with the stew soups.

    What kind of veggies that go well in the stew? Can i add green peppers?

    • Maangchi New York City My profile page joined 8/08
      Posted April 12th, 2013 at 10:26 am | # |

      “I had to tone down the chili powder to maybe maximum of 2 tbsp” great! : ) You could add cabbage, carrot, or chinese broccoli. It will turn out tasty.

  20. joshea8 United States My profile page joined 2/13
    Posted February 15th, 2013 at 4:34 pm | # |

    Hi!

    I don’t have gochugaru :(, but I love lots of gochujang!

    Would it be better to just use more gochujang?

    Or add chili pepper or cayenne pepper?

    Thank you!

  21. dssyazwina London, UK My profile page joined 2/13
    Posted February 4th, 2013 at 12:25 pm | # |

    hi maangchi, what type of soy sauce can i use? i have kikkoman soy sauce and dark soy sauce, which one is better?

  22. Aznslaya7 USA My profile page joined 1/13
    Posted January 24th, 2013 at 4:52 pm | # |

    Hi! I was wondering if you could substitute chicken legs instead of chicken wings? If I did, how would i modify the recipe? Should I slit the chicken legs so they would cook faster?

  23. feliciawst Iowa My profile page joined 1/13
    Posted January 9th, 2013 at 5:48 pm | # |

    hi! I’m a little confused with step 3. do we mix the chicken with the paste and onions into a pot before adding water?

  24. makemequiche DC My profile page joined 5/12
    Posted December 27th, 2012 at 1:04 pm | # |

    The meat was tender and full of flavor, and the potatoes were a great complement to the spicy broth. I set some aside for a co-worker, and she LOVED it. She’ll be making plenty more on her own!

  25. aucmitch Indiana My profile page joined 11/11
    Posted November 11th, 2012 at 5:40 am | # |

    This looks yummy! Could I decrease the amount of hot pepper paste and flakes a bit to make it less spicy? What would you recommend?

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2012 at 10:15 am | # |

      yes, you can use less amount but you may add more soy sauce or salt. Adjust to your taste. I use mild hot pepper flakes, so it looks very spicy but actually it’s not that spicy.

  26. meljustfell Montreal My profile page joined 11/12
    Posted November 3rd, 2012 at 6:15 pm | # |

    Annyeonghaseyo Maangchi !

    I was wondering if we could use chicken breast instead of the legs/thighs. Would it make any differences?

    Kamsahamnida!

  27. byungsun montreal My profile page joined 10/12
    Posted October 10th, 2012 at 6:25 pm | # |

    Hi maangchi.
    I made this chicken, it was delicious. I want to make some for my family, but the portion will be bigger. What should I add more?

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2012 at 8:01 am | # |

      This recipe uses 1kg for 4 servings, so you can double or triple all ingredients depending on how many people are in your family.

  28. magsinTX Texas My profile page joined 10/12
    Posted October 6th, 2012 at 9:41 am | # |

    I would love to make this in a crockpot or slow cooker. Are there any modifications I should make? Mabe less water?

  29. Mrs.andreas Los banos, CA My profile page joined 9/12
    Posted September 28th, 2012 at 11:16 pm | # |

    Kamsamnida Maangchi!! I made the dakbokkeumtang for dinner tonight with bimbimguksu. My husband is half Korean and he loved it!!! Thank you for the awesome recipes!! How do I upload picture of the recipes I made tonight?

  30. helenzella My profile page joined 8/10
    Posted September 25th, 2012 at 7:29 am | # |

    I made this recipe tonight and…we had a feast!!! my family just loves this dish! thanks for sharing, Maangchi!

  31. jillif Hampton GA My profile page joined 7/12
    Posted July 7th, 2012 at 8:20 pm | # |

    I made this recipe tonight for dinner. It is absolutely wonderful. I was so delighted to find your web site and try your recipes. My very good friend is Korean and she cooks for us often but does not have any of her recipes recorded so I have tried to learn to make these dishes by watching her cook but have never been able to duplicate the recipes perfectly. Your recipes are spot on. Thank you so much for your videos.

  32. Cameron Ottawa My profile page joined 10/09
    Posted May 22nd, 2012 at 7:26 pm | # |

    It has been incredibly hot in Ottawa for the past few days and my partner said I was crazy for making a hot and spicy dish like this, but It turned out to be so delicious we didn’t care! We may have sweat a little bit, but the flavour was totally worth it haha.
    We also had some refreshing radish water kimchi that I’d made to help cool us down- that and ice cream sandwiches for dessert…. lol.

    Anyways, another great recipe! I’m having a lot of fun making lots of korean foods from your recipes.
    Thanks!

  33. jordanmattes Arlington, WA, USA My profile page joined 11/11
    Posted May 19th, 2012 at 4:39 am | # |

    Maangchi, I just served this with some boribap. I browned my chicken and garlic well before cooking, and it was delicious. Thanks to your recipes Korean cuisine has become my favorite thing to eat.

  34. Neela USA My profile page joined 3/12
    Posted March 19th, 2012 at 11:02 pm | # |

    I’ve been feeling under the weather and thought some chicken soup might help me feel better. But Korean chicken soup sounded even better. Even though this isn’t really a soup it was soup-like enough. It was easy to make (always a plus when one does not feel well), and I had all of the ingredients. I skipped the fresh chiles but did everything else according to the recipe. It was perfect! Spicy, but it too spicy. Everyone liked it and my son, who typically doesn’t like Korean food, had seconds. Also, I feel a lot better now. Thanks for a wonderful recipe.

  35. peterhobit Australia My profile page joined 3/12
    Posted March 16th, 2012 at 11:13 pm | # |

    with the 1/4 cup of garlic when you use fresh garlic is that still a 1/4 cup?

    • BabyChoi Oklahoma City, OK My profile page joined 3/12
      Posted March 17th, 2012 at 12:30 pm | # |

      I believe so….I don’t think I have ever seen traditional Korean cooking with garlic powder. At least I think it’s kinda taboo to use garlic powder in Korean cooking! :-)

      • peterhobit Australia My profile page joined 3/12
        Posted March 17th, 2012 at 5:27 pm | # |

        When I watched the video the garlic was from a jar which I thought is less strong than using garlic cloves

        • Maangchi New York City My profile page joined 8/08
          Posted March 18th, 2012 at 12:26 pm | # |

          yes, use 1/4 cup fresh garlic.

        • jaylivg Houston My profile page I'm a fan! joined 7/10
          Posted April 24th, 2012 at 6:42 pm | # |

          Peterhobit , you sounded very surprised with 1/4 cup of garlic .. believe me , it’s super delicious ! beside , 1/4 cup garlic is nothing compared to when i made Maangchi’s chicken porridge , which took 1 and 1/2 cup of garlic !! That was some peeling LOL ..

          • Maangchi New York City My profile page joined 8/08
            Posted April 24th, 2012 at 10:30 pm | # |

            lol “1/4 cup garlic is nothing” : ) When I traveled to Mexico, I saw they also use lots of garlic.

          • peterhobit Australia My profile page joined 3/12
            Posted May 2nd, 2012 at 11:38 pm | # |

            Yes 1/4 cup of garlic did sound a lot, but is is delicious. Today I made it again, this time with 6 kg of chicken and 4 heads of garlic. To peel the garlic I learned a trick, break up the garlic into cloves, have two big bowls the same size, put garlic in one bole and invert the second bowl on top to make a lid, the shake like crazy for about 20 seconds, and all garlic is peeled. I saw this on youtube http://www.youtube.com/watch?v=0d3oc24fD-c.

            love this dish (I use waxy potatoes Nicloa type) THanks all

  36. yukialia Singapore My profile page joined 2/12
    Posted February 15th, 2012 at 9:48 am | # |

    Hi Maangchi,

    I’ve tried making dakbokkeumtang, its was very spicy but delicious…
    ahh.. i used chilli powdered instead of hot pepper flakes since i couldn’t it… heheh..
    thanks Maangchi for a great recipe.. looking for what’s next to cook..

  37. hanneli415 D.C. My profile page joined 2/12
    Posted February 9th, 2012 at 10:32 am | # |

    Hi Maangchi!

    I just came across your youtube video the other day for kimchi, but I ended up staying up the whole night watching your other videos! You inspired me to cook dakbokkeumtang this weekend for a potluck party my friend is hosting – it looks so yummy!

    Quick question: if I don’t have red pepper flakes, will the taste still be okay? I went to the Korean grocery store last weekend and I didn’t realize I had already run out in my pantry.

    • Maangchi New York City My profile page joined 8/08
      Posted February 9th, 2012 at 8:22 pm | # |

      ” I ended up staying up the whole night watching your other videos!” lol
      ” if I don’t have red pepper flakes, will the taste still be okay?” hmm, hot pepper flakes are a very important ingredient for dakbokkeumtang. I would wait until I get the right ingredient if I were you. But if you can’t wait, make it without hot pepper flakes and use a little more hot pepper paste. Good luck!

  38. schuespc Bochum, Germany My profile page joined 9/11
    Posted February 8th, 2012 at 10:33 am | # |

    Hi from Germany !
    I am half Korean and I can’t live without korean food- since I found this website, I started Korean cooking by myself and my mum is very proud of me :)!
    I made this dish two days ago and it was fantastic- so I’m gonna make it again today!
    Thank you so much for posting!

  39. liquidfir singapore My profile page joined 1/12
    Posted January 27th, 2012 at 2:31 am | # |

    안녕하세요!!!!!! I tried this yesterday and it was amazing!!!!!

  40. susannevh rotterdam, the netherland My profile page I'm a fan! joined 3/09
    Posted January 20th, 2012 at 1:26 pm | # |

    Yes finally I made this receipe, We loved it and put it directly for the Dutch readers on our website in Dutch..http://koreaanskoken.wordpress.com/2012/01/18/dakbokkeumtang-pikant-gesmoorde-kip/

  41. lc9808 San Antonio tx My profile page joined 1/12
    Posted January 19th, 2012 at 7:51 am | # |

    I am so glad I found your website. I love Korean food and now that i have found your website and recipes I can make it at home. This chicken was great. Easy to make and did not require many ingredients. Will be one of my favorites. Ate it with cucumber kimchi, yummy.

  42. mihojjang Hagerstown, MD My profile page joined 7/11
    Posted January 18th, 2012 at 5:11 pm | # |

    Hi Maangchi Nim!
    I am a busy mom with 2 jobs. Cooking always made me frustratied because of not enough time and missing of ingredient. Korean market is at least 1 hour away where I live:(
    I made this Dakbbokeumtang on my Mother-in-laws birthday and they all loved it including kids who were born here. thank you so much. And I love your recipe and you!

  43. rinny101 Massachusetts My profile page joined 1/12
    Posted January 15th, 2012 at 8:58 pm | # |

    can you make this with chicken breast instead of chicken wings? I’m trying to make foods a little healthier since I want to get fit.

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2012 at 12:47 am | # |

      yes, you can use chicken breast. Many people have let me know their dakbokkeumtang made with chicken breast turned out delicious!

  44. lmhjgsfever Hungary My profile page joined 1/12
    Posted January 9th, 2012 at 2:49 pm | # |

    this was just so good to make, although since I had quite an empty fridge I skipped the green onions. I will definitely make again. Thanks Maangchi <3

  45. Suzninca CA My profile page joined 1/12
    Posted January 9th, 2012 at 1:32 am | # |

    Hi, Maangchi!
    Another big fan of yours for years now~ This dish turned out the best out of all the ones I tried. Yum!! I used chicken thighs cut into bite sizes. Thank you for sharing!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2012 at 5:56 am | # |

      oh, you were one of my silent readers! : ) Yes, chicken thighs will work well, too! Happy cooking!

  46. fstroupe NE Mississippi My profile page joined 11/11
    Posted January 8th, 2012 at 10:17 pm | # |

    Thank you Maangchi! I finally made it to a Korean market to get the proper ingredients and made Dakbokkeumtang tonight. All I want to know is how I have lived 53 years and never eaten this wonderful dish! :)

  47. banchi00 San Jose, CA My profile page joined 11/11
    Posted January 5th, 2012 at 1:00 am | # |

    I made this tonight. It was very delicious! My whole family enjoyed it. I didn’t think it was too spicy, I thought it was perfect. :D

  48. pucca My profile page joined 3/11
    Posted January 2nd, 2012 at 11:45 am | # |

    Thank you Maangchi! I was one of the many people who requested this recipe! I might add some more vegetables at the end to make it a sort of “one-pot” sort of meal….

  49. chef Benedict Manila, Philippines My profile page I'm a fan! joined 11/11
    Posted January 2nd, 2012 at 12:21 am | # |

    that was too spicy… a very spicy korean dish… but i just want to make it love to eat that dish as well! :D

  50. ISHA KUALA LUMPUR, MALAYSIA My profile page joined 12/11
    Posted January 1st, 2012 at 2:35 am | # |

    ouhh that was super hot..!

  51. Jasper Philippines My profile page joined 5/11
    Posted December 31st, 2011 at 8:01 am | # |

    I have one word for this Maangchi: “BURNING!!!!” Haha. It was so hot, and I absolutely loved it! Favorite chicken dish!! Mom thought it was
    too spicy though, but I just thought it was great!!

  52. cutekids usa My profile page joined 12/11
    Posted December 30th, 2011 at 3:00 pm | # |

    Maangchi,
    Is pepper paste the same as “fermented” pepper paste?
    Thank you!

  53. Koreaboo101 florida, United States My profile page joined 7/11
    Posted December 30th, 2011 at 12:43 pm | # |

    Made this dish yesterday and it turned out amazing!! My sister and I had fun making this dish for our family! Now my parents are proud that their two young children can cook not only regular food but Korean food as well :D

  54. caramelly Durham, England My profile page joined 11/11
    Posted December 30th, 2011 at 12:35 pm | # |

    Ohh this look easy! I can’t find the hot pepper flakes, is the hot pepper paste still ok to use it? :)

  55. korea4me South Korea My profile page I'm a fan! joined 10/09
    Posted December 30th, 2011 at 12:17 am | # |

    That looks magnificent and it seems you had a lot of fun making it. ^__^

  56. oksipak California My profile page joined 1/11
    Posted December 29th, 2011 at 10:42 pm | # |

    This dish is so quick to make, only took me about 30-40 minutes which included prep and cooking time. Unfortunately it took me about 10 minutes to gobble it up! Very tasty recipe. I cut the recipe in half because I only had a lb of chicken. I’ll definitely be making this recipe regularly. It is so good! Made date 12/29/11 Thursday. :)

  57. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted December 29th, 2011 at 2:06 pm | # |

    It looks delicious maangchi , and not to mention super easy too !!! Going to put this on my list to cook this weekend , thanks !!

  58. Ryan Germany My profile page joined 7/11
    Posted December 29th, 2011 at 4:08 am | # |

    Hey Maangchi,
    can I also add some coconut milk ? I wonder if they work good together though.
    This recipe is actually almost the same as spicy stir-fried pork, only it has water added.

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted December 29th, 2011 at 2:07 pm | # |

      then it becomes thai food ( curry ) :D not korean anymore .. LOL , i hardly seen any korean food with coconut milk … just sayin’

      • Ryan Germany My profile page joined 7/11
        Posted December 30th, 2011 at 12:49 am | # |

        Haha, I thought so. But even thought it is a fusion, I’m still wondering if they will indeed taste good together, Anyone with experience ?


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