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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173 Comments:

  1. Mrs.andreas Los banos, CA joined 9/12 & has 2 comments

    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?

  2. helenzella joined 8/10 & has 12 comments

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

  3. jillif Hampton GA joined 7/12 & has 1 comment

    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.

  4. Cameron Ottawa joined 10/09 & has 9 comments

    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!

  5. jordanmattes Arlington, WA, USA joined 11/11 & has 14 comments

    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.

  6. Neela USA joined 3/12 & has 1 comment

    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.

  7. peterhobit Australia joined 3/12 & has 3 comments

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

    • BabyChoi Oklahoma City, OK joined 3/12 & has 2 comments

      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 joined 3/12 & has 3 comments

        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 joined 8/08 & has 12,051 comments

          yes, use 1/4 cup fresh garlic.

        • jaylivg Houston joined 7/10 & has 107 comments

          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 joined 8/08 & has 12,051 comments

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

          • peterhobit Australia joined 3/12 & has 3 comments

            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

  8. yukialia Singapore joined 2/12 & has 2 comments

    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..

  9. hanneli415 D.C. joined 2/12 & has 2 comments

    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 joined 8/08 & has 12,051 comments

      ” 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!

  10. schuespc Bochum, Germany joined 9/11 & has 4 comments

    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!

  11. liquidfir singapore joined 1/12 & has 3 comments

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

  12. susannevh rotterdam, the netherland joined 3/09 & has 21 comments

    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/

  13. lc9808 San Antonio tx joined 1/12 & has 1 comment

    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.

  14. mihojjang Hagerstown, MD joined 7/11 & has 1 comment

    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!

  15. rinny101 Massachusetts joined 1/12 & has 1 comment

    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.

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