Korean

Serving

Dak-bokkeum-tang (Spicy Braised Chicken)

Name: Dak-bokkeum-tang (Spicy Braised Chicken)
Total time: 50 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 whole chicken (cut into pieces; about 1kg); 2 large potatoes (peeled and cut into large chunks); 1 large carrot (cut into chunks); 1 onion (cut into large wedges); 2 scallions (chopped); 3 tbsp gochujang; 3 tbsp gochugaru; 4 tbsp soy sauce; 2 tbsp sugar; 2 tbsp minced garlic; 1 tbsp rice wine

A hearty, spicy chicken stew made by braising chunks of chicken with potatoes and carrots in a gochujang sauce.

50 minutes

Serves 4

Dinner

18 min prep

28 min cook

Contains common allergens

Soy Wheat

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

6 steps

1
Submerge the chicken pieces in a pot of boiling water and blanch for 3-5 minutes to remove excess fat and impurities. Drain and rinse the chicken under cold water.
2
In a small bowl, whisk together the gochujang, gochugaru, soy sauce, sugar, minced garlic, and rice wine to create the braising paste.
3
Place the blanched chicken in a clean, heavy-bottomed pot. Add the braising paste and 3 cups of water. Bring to a rapid boil over medium-high heat.
4
Once boiling, cover the pot, reduce the heat slightly, and let it boil aggressively for 15 minutes.
5
Add the chunks of potatoes, carrots, and onions. Stir to submerge the vegetables.
6
Leave the pot uncovered and cook for another 20-25 minutes until the sauce reduces to a thick, spicy gravy, the chicken falls off the bone, and the potatoes are completely tender. Garnish with scallions and serve.

Dak-bokkeum-tang (Spicy Braised Chicken) — plated and served — Serving moment. How Dak-bokkeum-tang (Spicy Braised Chicken) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

63/100

Works for many families

Allergen-friendly 80

Kid-friendly 35

Weeknight-easy 54

Budget-friendly 82

Great leftovers 87

Pantry-friendly 42

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

175

Calories

5 g

Protein

37 g

Carbs

1 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Dak-bokkeum-tang, also called dakdoritang, is a hearty braise of bone-in chicken with potatoes and carrots in a spicy gochujang-gochugaru sauce. It is everyday Korean comfort food, the kind of one-pot dinner that feeds a family. The potatoes soak up the spicy sauce and become as prized as the chicken.

Listahan note

This version braises bone-in chicken with chunky potatoes and carrots in a deep gochujang sauce, reducing it until the sauce clings to everything.

Technique cues

Use bone-in chicken for a richer braise.
Add the potatoes early so they cook through and absorb the sauce.
Reduce the sauce at the end so it coats rather than floods.

Kitchen flow

Parallel prep: Mix the sauce and cut the vegetables while the chicken browns.
Make-ahead: The braise deepens overnight; reheat gently the next day.
Leftover move: Shred leftover chicken and sauce over rice or into a rice bowl.
Cleanup rhythm: One pot; soak it soon, as the chili sauce sticks.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Bone-in chicken

Main protein

Purpose: Bones enrich the braise and keep the meat moist.

Handling: Cut into pieces and braise in the sauce.

Adaptation: Boneless thighs work but give a thinner sauce.

Gochujang and gochugaru

Sauce base

Purpose: Provide the spicy, deep-red braising sauce.

Handling: Blend with soy, sugar, and garlic.

Adaptation: Adjust the gochugaru for heat.

Potatoes

Hearty vegetable

Purpose: Soak up the spicy sauce and add substance.

Handling: Cut into large chunks and add early.

Adaptation: Sweet potato adds a sweeter note.

Carrot and onion

Vegetables

Purpose: Add sweetness and body to the braise.

Handling: Cut into chunks; add with the potatoes.

Adaptation: Add tteok (rice cakes) for extra chew.

Technique notes

Brown the chicken first for a deeper braise if you have time.
Keep the potatoes in large chunks so they do not disintegrate.
Reduce to a glossy, coating sauce before serving.

Ingredient swaps

Gluten-free direction: Use gluten-free gochujang and tamari.
Milder direction: Reduce the gochugaru and add a little more sugar.
Leaner direction: Use skinless chicken and skim excess fat.

Serve alongside

Steamed white rice
Kimchi
Seasoned soybean sprouts
Pickled radish
Soju
Barley tea
Cold lager

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate up to 3 days; the flavor improves overnight.
Reheat gently, adding a splash of water if the sauce has thickened.
Freeze up to 2 months; thaw before reheating.

Equipment

Large heavy pot or Dutch oven
Wooden spoon
Cutting board
Ladle

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