Dakbokkeumtang (Korean Braised Spicy Chicken)
Korean braised spicy chicken — chicken, potato, and carrot simmered in a sweet-spicy gochujang and chili sauce. The potatoes turn fluffy in the kalkalhan sauce, and glass noodles make it heartier. A hearty one-pot for the whole table.
Ingredients
- Chicken, cut up · ~1kg, in bite-size pieces1 whole
- Potatoes · in big chunks2 each
- Carrot1 each
- Onion1 each
- Green onion1 stalk
- Cheongyang chili · to taste2 each
- Glass noodles · optional, soaked1 handful
- Water500 ml
- Seasoning paste
- Gochugaru (chili flakes)3 tbsp
- Gochujang1 tbsp
- Soy sauce4 tbsp
- Sugar / corn syrup1 tbsp
- Minced garlic1 tbsp
- Minced ginger0.5 tsp
- Cooking wine2 tbsp
- Black pepper0.25 tsp
Steps
- ⏲ 3 min
Blanch the chicken in boiling water 1-2 minutes to remove fat and off-smells, then rinse.
- ⏲ 2 min
Mix all the seasoning paste ingredients.
- ⏲ 10 min
Add the chicken, water, and half the paste to a pot; boil hard, then lower to medium and cook 10 minutes.
- ⏲ 20 min
Add the potato, carrot, onion, and the rest of the paste; braise 15-20 minutes until the potatoes are tender.
- ⏲ 5 min
Add the soaked glass noodles, green onion, and chili; simmer 5 more minutes until the sauce reduces.
Sprinkle with sesame seeds and serve. Great mixed into rice.
Tips & Variations
Variations
- Brothy version: Use more water for a soupier, kalkalhan dish.
- Jjimdak style: Less chili, more soy for a sweet-savory braise (Andong jjimdak vibe).
- With rice cakes: Add tteok for an even heartier pot.
- Cheese finish: Melt mozzarella on top to tame the heat.
Tips
- Blanch the chicken first for a clean sauce with no gaminess.
- Add the paste in two stages — half early, half later — so the chicken absorbs it and the vegetables taste good too.
- Cut the potatoes big; small ones disintegrate. Soft, sauce-soaked potato is the best part.
- Adjust sweetness with corn syrup/sugar and heat with chili and gochugaru.
- Add the glass noodles last so they stay springy.
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