Our Cookbook

Korean

Dakbokkeumtang (spicy braised chicken)

Chicken braised in a gochugaru-gochujang sauce with potato and onion; also called dakdoritang.

  • YieldServes 4
  • Prep15m
  • Cook45m
  • Effortweeknight

  • 1kg chicken thighs or wings, cut into bite-sized pieces
  • 4 tbsp soy sauce
  • 4 tbsp minced garlic
  • 4 tbsp gochujang (Korean hot pepper paste)
  • 4 tbsp gochugaru (Korean hot pepper flakes)
  • 1 tbsp sugar
  • 2 medium onions, cut into chunks
  • 600g potatoes (3-4 large), cut into 5cm chunks
  • 1 large carrot, cut into chunks
  • 2 green onions, chopped
  • 2 green chilli peppers, chopped

Method

  1. Cut the chicken into bite-sized pieces, wash and drain.
  2. Mix the soy sauce, garlic, gochujang, gochugaru and sugar into a seasoning paste.
  3. Put the chicken and onion in a pot with the seasoning paste and mix well.
  4. Add 480ml water and stir. Cook over a medium-high heat for 20 minutes.
  5. Add the potato and carrot chunks and the chopped green chilli, stir, cover and cook for another 20 minutes.
  6. Uncover and cook for a further 3-5 minutes to thicken the broth, spooning it from the bottom over the top. Sprinkle over the green onions and serve.