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.

Advertisement

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)

Advertisement

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

Advertisement

169 Comments:

  1. pilgrims canada joined 2/15 & has 1 comment

    thank you so much for this recipe and all your recipes! you have been a big blessing to my family and to many. thank you for sharing korean food recipes in a thoughtful way that is easy to follow for anyone and for your enjoyable cooking videos, God bless!

  2. Squarebulb Okinawa joined 2/15 & has 1 comment

    I first tried made this recipe a couple of months ago with my husband, and it was good but so spicy it hurt to eat it. Now I’m visiting my parents in the US after having lived in Korea the past year, and I made this recipe for them, but I reduced the red pepper and left out the green chili. Both my parents said it was good and even my super picky brother ate some. Thank you for all your excellent recipes!

  3. Lovetocook San Francisco joined 12/12 & has 14 comments

    Hi Maangchi,

    I can’t seem to find the Korean green chili pepper, is there some other pepper that I can substitute it for, like Serrano pepper? Please advise, thank you.

    • Maangchi New York City joined 8/08 & has 11,865 comments

      yes, serrano pepper sounds great to me!

      • Lovetocook San Francisco joined 12/12 & has 14 comments

        Hi Maangchi,

        I tried making this a couple of days ago with 1 very small serrano pepper and took all the seeds out. Even though the pepper was so small it turned out to be quite spicy but not too spicy, I think it was about just the right amount of heat. It turned out to be very delicious and tasty! Can’t wait to cook this for friends. Thank you so much for this recipe Maangchi!!

  4. cakehead West Virginia joined 9/14 & has 1 comment

    This is one of my favorite Korean recipes aside from your jjajangmyun. Sometimes I make it with sweet potatoes and skinless chicken thighs, depending on what I have. I’ve been waiting for the weather to cool down to really enjoy it. I make it almost weekly in the winter and everyone loves it. Thanks for the excellent recipe^^

  5. Youta tunisia joined 8/14 & has 3 comments

    Hi Maangchi ! i’m in love with your recipes but can i put normal sugar instead brown sugar because i don’t have !

  6. NancyLe Mobile Alabama joined 5/14 & has 1 comment

    Wow! I’m vietnamese but love korean food. Have been exploring your korean recipes and I love this one especially !!!

  7. ddnorman Southern NH, USA joined 9/13 & has 75 comments

    Maangchi,

    I think this dish will be a hit with my family! I made it last night and received the best compliment ever from my wife. She said ‘mmmm’ after each of her first five bites! I must thank you because you are making me look so good in the kitchen with your awesome recipes!

    감사합니다 망치 선생님 (with big bow),
    Dave 학생

    • Maangchi New York City joined 8/08 & has 11,865 comments

      yay! I’m so happy to hear that your family loved your spicy braised chicken! Reading your post reminds me of my Gapshida trip in the Netherlands. I made a huge batch of dakbokkeumtang when I did a meetup in Amsterdam a few years ago. Many people came to the meetup and we had a great potluck party. All of them loved the dakbokkeumtang. I miss them now. : )
      https://www.maangchi.com/blog/gapshida-amsterdam

  8. MissKayInKorea Seoul joined 12/13 & has 1 comment

    Hi Maangchi,

    I made this yesterday for a Korean/English Christmas party and it was great! The chicken was so delicious and I managed to make it spicy enough without being painful hehe.

    I just wondered about one thing though. There seemed to be really a lot of oil on top once it was cooked. Is that usual? Is there a way to reduce it? Thanks!

    • Maangchi New York City joined 8/08 & has 11,865 comments

      oh you made dakbokkeumtang for a large group of people just like I did in this video! “There seemed to be really a lot of oil on top..” it’s only natural. Scoop it out if it bothers you. Happy cooking!

    • ddnorman Southern NH, USA joined 9/13 & has 75 comments

      MissKay,

      You could also try making it with chicken breast (it’s all we had). The one I made with those had almost no oil on the surface but it still came out totally delicious!

      Cheers!
      Dave

  9. Maetuugee United States joined 12/13 & has 1 comment

    조리법은 완벽했다! It was so good! I’m making it again today. Reminds me of when I lived in Seoul!

  10. Rum2Rum US joined 10/13 & has 1 comment

    Can we substitute hot pepper flakes with anything else? Cayenne pepper maybe? or http://en.wikipedia.org/wiki/Crushed_red_pepper ?

  11. SUMIRA LOVE TO EAT malaysia joined 9/13 & has 9 comments

    hi maangchi…

    can we use other type of pepper paste?

  12. gel_khj06 markina city, philippines joined 9/13 & has 1 comment

    hi maangchi! i’m a student hir at the Philippines..
    we’re going to cook Korean food.. and i saw your recipe on youtube..
    it looks delicious so i want to try it.. but i haven’t see any hot pepper paste in the groceries near me.. is it ok without it or is there any other substitute for that?
    thank you!

    • jaekoh Los Angeles, CA joined 11/13 & has 4 comments

      gel_khj06,

      I was in the Philippines last year in December and saw quite a few Korean restaurants as well as Korean Markets (mostly mini) (Don’t ask what city and area etc etc, as I was there to visit a friend in the general Manila area – I have no idea where I was at any given time). When you go in, ask if they have go-choo-jang. If they do not carry it, they will surely know where to obtain them, as Koreans do not live without hot pepper paste. Trust me.

      As for substitutes, probably not.

    • Maangchi New York City joined 8/08 & has 11,865 comments

      Here is a list of Korean grocery stores submitted by my readers. I’m sure you can get Korean cooking ingredients there. Good luck! : ) https://www.maangchi.com/shopping/philippines

  13. jmadeline San Francisco joined 9/13 & has 1 comment

    Maagchi! Thank you for this great recipe! I made it tonight for dinner, and it’s delicious! I have a question though, it is supposed to taste sweet? I used sweet potatoes instead of potatoes (I’m trying to eat less white carbs), maybe that could have made it sweeter than it should be? Next time I’ll make it with regular potatoes to see if it tastes any different.

  14. silvybudi CA joined 8/13 & has 1 comment

    Hi MaangChi,
    I recently start watching your cooking from Youtube. I just tried spicy braised chicken. It is really delicious. Thank you so much for sharing.

  15. LiLfoodie05 North Cali joined 7/13 & has 1 comment

    Maangchi: love ur youtube vids & this site!

    Do u have a recipe for korean marinated bbq chicken?

More comments to read! Jump to page: 1 2 3 4 5 6

Leave a Reply