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.


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.




  1. Damha Canada joined 7/13 & has 1 comment

    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!

  2. yvonne84 Netherlands joined 7/13 & has 3 comments

    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!

  3. matchamochi Berlin joined 7/13 & has 1 comment

    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!!

  4. gogoboo China joined 4/13 & has 3 comments

    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 joined 8/08 & has 12,051 comments

      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!

  5. LisaL USA joined 9/09 & has 19 comments

    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 joined 9/09 & has 19 comments

      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 :)

  6. Nieena Canada joined 4/13 & has 1 comment

    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 joined 8/08 & has 12,051 comments

      “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.

  7. joshea8 United States joined 2/13 & has 1 comment


    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!

  8. dssyazwina London, UK joined 2/13 & has 1 comment

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

  9. Aznslaya7 USA joined 1/13 & has 3 comments

    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?

  10. feliciawst Iowa joined 1/13 & has 1 comment

    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?

  11. makemequiche DC joined 5/12 & has 12 comments

    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!

  12. aucmitch Indiana joined 11/11 & has 3 comments

    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 joined 8/08 & has 12,051 comments

      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.

  13. meljustfell Montreal joined 11/12 & has 1 comment

    Annyeonghaseyo Maangchi !

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


  14. byungsun montreal joined 10/12 & has 3 comments

    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?

  15. magsinTX Texas joined 10/12 & has 1 comment

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

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