Traditional-style spicy braised chicken

Dakbokkeumtang 닭볶음탕

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.

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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.”

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

dakdoritang

Ingredients (for 4 servings)

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Directions

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.
    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 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.

dakbokkeumtang

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169 Comments:

  1. lmhjgsfever Hungary joined 1/12 & has 18 comments

    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

  2. Suzninca CA joined 1/12 & has 1 comment

    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!!

  3. fstroupe NE Mississippi joined 11/11 & has 6 comments

    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! :)

  4. banchi00 San Jose, CA joined 11/11 & has 1 comment

    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

  5. pucca joined 3/11 & has 9 comments

    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….

  6. chef Benedict Manila, Philippines joined 11/11 & has 45 comments

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

  7. ISHA KUALA LUMPUR, MALAYSIA joined 12/11 & has 5 comments

    ouhh that was super hot..!

  8. Jasper Philippines joined 5/11 & has 26 comments

    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!!

  9. cutekids usa joined 12/11 & has 3 comments

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

  10. Koreaboo101 florida, United States joined 7/11 & has 2 comments

    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

  11. caramelly Durham, England joined 11/11 & has 2 comments

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

  12. korea4me South Korea joined 10/09 & has 54 comments

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

  13. oksipak California joined 1/11 & has 72 comments

    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. :)

  14. jaylivg Houston joined 7/10 & has 107 comments

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

  15. Ryan Germany joined 7/11 & has 14 comments

    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.

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