This is my recipe for dakbokkeumtang, or spicy braised chicken, also called dakdoritang. Many people have requested this dish over the years. It’s spicy, savory, and hearty.

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.”

This traditional-style recipe is made with chicken wings and thighs, but I also made an updated version using chicken breasts.


Ingredients (for 4 servings)


Cooking time: 45 minutes to 1 hour

  1. Cut the chicken into bite-sized pieces. Wash and drain.
  2. Make seasoning paste by mixing the soy sauce, minced garlic, hot pepper paste, hot pepper flakes, and sugar.
  3. Put the chicken and onions into the seasoning paste. Mix it with a spoon.
  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 the potatoes. Wash and drain them, then cut into large chunks 2 inches across. Set aside.
  7. Chop the green chili peppers and 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. Serve.


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  1. vinufelix India joined 8/23 & has 1 comment

    Brilliant but simple recipe. This was one of my favourite Korean dishes and now I know how to make it. It was delicious and looked yummy. Thank you Maangchi!

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  2. VivAdesida10 United States joined 5/22 & has 1 comment

    Made this today and it was definitely a hit..Served it over Jasmine rice…Will make it again, but going to try it with pork. Thanks for this recipe!

  3. sorasim LA joined 8/21 & has 1 comment

    Hi Maangchi!

    What banchans go well with this main dish? I want to make a balanced meal so I’m thinking green vegetables side dish and something else? Thank you!

  4. Flwffyta Australia joined 8/21 & has 1 comment

    Hi Maangchi
    Can i ads carrot in the stew?
    When should i add the carrot? In the beginning together with onion or together with potato?
    Thank you

  5. Tbone Baton Rouge joined 4/20 & has 2 comments

    I love this recipe, I have used the newer recipe love um both.
    Yesterday I had thighs and this recipe is so easy I went with it, Uhps I forget to buy garlic, how could I forget garlic you need it for everything but ice cream and coffee. Someone gave me a small jar of minced roasted garlic which I forgot I had because I always use fresh garlic, not wanting to go back to the store I threw it in, I gotta tell you it was delicious. I think I will roast some fresh garlic and try this again.

  6. thaonguyen ME, U.S. joined 1/21 & has 1 comment

    Hi Maangchi! I discovered this recipe during quarantine and absolutely loved it!!! It’s so simple but super tasty. My boyfriend is afraid of spicy food but he said that as long as it’s one of Maangchi’s recipes, he’ll eat it gladly! :D

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  7. msf1949 canada joined 3/19 & has 2 comments

    I love your recieps and website. Might I suggest that you set it up with a print button for the recipes? It is difficult to cut and paste it all into another document suitable for printing. Thanks

  8. Ixj3ivivxi Oakland joined 12/18 & has 8 comments
  9. aevrilx Singapore joined 2/19 & has 2 comments

    We absolutely love this recipe. Easy to follow and extremely delicious. Thank you, Maangchi!

  10. jsp73 joined 3/15 & has 32 comments

    Maybe my memory is not good, but I swear I remember eating this with carrots in it at different points in time when I lived in Korea. Are there any subtle differences that have to do with the name of the dish??? (I always asked for dakdoritang). Is that unusual?

  11. Akikyo Boca Raton, FL joined 1/19 & has 3 comments

    Sooo good!!!! Great flavor. Garlicy, spicy, a hint of sweetness from the soy and sugar and tender chicken and potatoes. Yummmm!! I added eggs because I needed to use them. Didn’t have any green onions but still tasted amazing. Will definitely make again!! Thank you!

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  12. VeganLegation Europe joined 6/17 & has 17 comments

    Hello Maangchi! Maybe you are wondering but we cooked Dak-bokkeumtang too :-)! We use seitan instead of poor chicken and we love the recipe!

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  13. Cutemom Indonesia joined 3/13 & has 82 comments

    Hi, maangchi eonni!

    I use your recipe as a guide to season my chicken burger. I season my ground chicken w/ your seasoning sauce recipe, shape & freeze my patties. When i grill one of them to eat with rice “buns” and topped with kimchi instead of lettuce & tomato. It tasted so good that my son asked for second.

    Thanks for all of the easy recipe

  14. Vick_cf Texas joined 4/18 & has 5 comments

    I used 1 Jalapeno pepper, but it didn’t turn out as spicy as I would’ve liked. I’ll use 2-4 Serrano peppers next time. However, yet another great recipe! Thank you Maangchi.

  15. Jini joined 5/15 & has 2 comments

    Love your recipe! My son also gave it a try. He said it was a bit spicy. But, he still ate my “stew”. This is the first time I added peppers. There wasn’t the type of peppers you used, so I bought Serrano peppers. I just added 4 small slices, and I could feel that different heat. Wow. Thanks Maangchi!

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  16. WildRose85 Oregon joined 10/13 & has 6 comments

    The easiest way to make this is to just cut up some boneless chicken thighs, potatoes, onion, jalapenos, and daikon. and seasoning paste and anchovy stock then boil until root veggies are soft. Serve with rice.

  17. cuspofcarabelli Boston, MA joined 1/18 & has 2 comments

    That was very easy to make and quite delectable!
    Thank you! I’m a fan!

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  18. ianpitmaster illinois usa joined 12/17 & has 5 comments

    not quite done yet but a very similar recipie to yours i learned when i lived in korea for 5 years (near gunsan city) also has scallion chunks and tomato cooked with it. this still needs another hour or so cooking before its ready, cant wait!

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  19. Livlovesspicy Paris joined 11/17 & has 1 comment

    Hi Maangchi!!
    I love this recipe, it tastes sooooo good XD It’s the third time I am making this :P
    Can’t wait to try your other recipes!

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  20. Jufield Singapore joined 10/17 & has 3 comments

    my first try out.

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