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)
- 1 kg (about 2 pounds) of chicken wings or chicken thighs
- ¼ cup soy sauce
- ¼ cup of minced garlic
- ¼ cup hot pepper paste
- ¼ cup Korean hot pepper flakes (gochugaru)
- 1 tbs sugar
- 2 or 3 medium sized onions (2 cups’ worth), cut into chunks
- 3-4 large potatoes (about 600 grams or 1.5 pounds)
- 2 green onions
- 2 green chili peppers
Directions
Cooking time: 45 minutes to 1 hour
- Cut the chicken into bite-sized pieces. Wash and drain.
- Make seasoning paste by mixing the soy sauce, minced garlic, hot pepper paste, hot pepper flakes, and sugar.
- Put the chicken and onion into the seasoning paste. Mix it with a spoon.
- Add 2 cups of water to the pot and mix it up.
- Cook for 20 minutes over medium high heat.
- Meanwhile, peel the potatoes. Wash and drain them, then cut into large chunks 2 inches across. Set aside.
- Chop the green chili peppers and green onions into small pieces. Set aside.
- 20 minutes later, add the potato chunks and chopped green chili peppers to the pot. Stir with a spoon, then cover and cook for another 20 minutes.
- Open the lid and cook another 3-5 minutes. Keep the lid open to boil away some broth and thicken.
- Occasionally take some broth from the bottom of the pot and pour it over the top so everything gets some delicious broth.
- Transfer it to a large serving plate and sprinkle 2 chopped green onions over top. Serve.
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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!
Spicy and delicious plus mouthwatering!
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!
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!
Pickled radish
Chicken-mu 치킨무
is always a good choice.
Just look for it on Maangchi’s site; urls get moderated (with good reason!).
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
Carrot needs some time until it’s done.
If you want bite-sized pieces aka chunks ;-) – add them pretty early.
Medium slices – with the potatoes.
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.
Yes, this chicken needs lots of fresh garlic!
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
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
Michael
Check it out now! : )
Yummy yummy!
We absolutely love this recipe. Easy to follow and extremely delicious. Thank you, Maangchi!
♥️
Hello!!
I hope you’re healt and safe, I have been asking me if I can found 닭볶음탕 recipe in the Big Book thanks maangchi always I enjoy your recipes have a good day!
It looks amazing! I’m sure that it was very tasty! I love your presentation, too!
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?
You can add some carrots, too.
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!
I haven’t made dakbokkeumtang in such a long time, but your photo is motivating me to make it soon!
I made it again a second time and it looked a lot prettier. You should make an updated video for this recipe!!! :D
Hello Maangchi! Maybe you are wondering but we cooked Dak-bokkeumtang too :-)! We use seitan instead of poor chicken and we love the recipe!
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
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.
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!
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.
That was very easy to make and quite delectable!
Thank you! I’m a fan!
Wow it looks great!
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!
now if i had thought ahead and made more kimchi… ran out last week atleast i have some danmuji and diakon kimchi to serve with this tonight!
danmuji and bapsang
allmost there…
forgot to post the finished pic, used Kagayaki select california short grain rice with it. VERY good rice, reminds me of the rice id get in korea.
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!
It looks good! Your dakbokkeumtang looks exactly as it’s supposed to look!
my first try out.
Oh my, it looks amazingly delicious! I’m so impressed with your cooking! I’d like to share this with my letter readers, because my letter goes out tomorrow!
http://www.maangchi.com/letter
I believe I’ve had this a few times at a Korean buffet. I’ve been looking to make it myself and this recipie seems completely accurate. The place I got it didn’t use potato though they used korean radish. Is it the same recipie then or should I be searching for a completely recipie different?
I usually don’t use radish when I make dakbokkeumtang, but adding radish instead of potatoes sounds good to me. Traditionally, though, dakbokkeumtang is made with chicken, onions, and potatoes.