Dakbokkeumtang Recipe (Korean Spicy Chicken Stew)

Some dishes ask you to set out half the cupboard before dinner can begin.Dakbokkeumtang asks for a chicken, a few vegetables and a pot big enough to bring them together.As it simmers, the red sauce works its way around the chicken, the onions soften, and the potatoes become the pieces you keep reaching for.

The chicken may give the dish its name, but a spoonful of tender potato pressed into warm rice is part of the pleasure, too.The sauce is spicy and savory, with enough sweetness to soften its edges rather than turn it into a sticky glaze.

This is a stovetop version for an everyday kitchen.There is no deep frying and no long marinating session — just a steady simmer, a little attention to the liquid, and a final handful of green onion.

Korean dakbokkeumtang with chicken, potatoes, carrots and green onion in a black pot.

A pot of spicy braised chicken, with tender potatoes and plenty of sauce for rice.

Serves: 4, with ricePrep: about 20 minutesCook: about 45–55 minutesTotal: about 65–75 minutes

Jump to recipe

So, What Is Dakbokkeumtang?

Dakbokkeumtang (닭볶음탕), also commonly called dakdoritang (닭도리탕), is a Korean dish of chicken braised in a red chili sauce with potatoes, carrots and onion.It sits somewhere between a stew and a braise: there should be enough sauce to spoon over rice, while the chicken and vegetables remain the main event.

Gochujang adds body and a fermented, sweet-savory flavor, while gochugaru brings chili flavor and adjustable heat.Households make it in different ways, so you will see versions with more broth, a thicker sauce or additional vegetables.This recipe keeps the ingredients straightforward and lets the potatoes thicken the sauce slightly as they cook.

What You’ll Need (Serves 4)

Use a wide, heavy pot with a lid, around 24–26 cm (9.5–10 inches) across and roughly 4–5 liters in capacity.Measurements use a 240 ml cup, a 15 ml tablespoon and a 5 ml teaspoon.Rice is for serving and is not included in the preparation time.

Chicken and vegetables

  • 1.2 kg (about 2.6 lb) bone-in, skin-on chicken thighs and drumsticks, thawed if frozen
  • 2 medium potatoes, about 350 g total, peeled and cut into 4–5 cm (1.5–2 inch) chunks
  • 1 medium carrot, about 150 g, cut into thick chunks
  • 1 medium onion, about 200 g, cut into large wedges
  • 2 green onions, cut into 5 cm (2 inch) lengths
  • 2 cups (480 ml) water, plus a little extra only if needed
  • 1 tsp toasted sesame oil, to finish
  • Steamed rice, to serve

Red seasoning sauce

  • 3 tbsp soy sauce
  • 2 tbsp gochujang (Korean chili paste)
  • 1–2 tbsp gochugaru (Korean chili flakes), depending on heat preference
  • 1 tbsp sugar
  • 1½ tbsp minced garlic
  • 1 tsp finely grated ginger
  • ¼ tsp ground black pepper

For a gentler starting point, use a mild gochujang and begin with 1 tbsp gochugaru.For an even milder version, use 1 tbsp gochujang and 1 tsp gochugaru, then adjust the seasoning after the chicken is fully cooked.It will have a lighter red color and a different balance of flavor, which is fine.

Raw chicken pieces, potatoes, carrot, onion and seasonings for Korean spicy chicken stew.

Prepare the chicken, vegetables and seasonings before you start cooking.

Let’s Cook

1. Prepare the chicken and vegetables.

Trim away loose pieces of fat and any excess skin from the chicken, leaving enough skin for flavor.Pat the pieces dry with paper towels; do not rinse raw chicken under the tap.Keep its juices away from the vegetables and clean your hands, board and utensils after handling it.

Cut the potatoes and carrot into substantial chunks rather than small dice.They need to hold together while the chicken finishes cooking.Have the onion and green onion ready, keeping the green onion separate for the end.

2. Mix the seasoning.

Stir together the soy sauce, gochujang, gochugaru, sugar, garlic, ginger and pepper.Loosen it with 2 tbsp taken from the measured 480 ml water if it is difficult to mix.Keep the remaining measured water for the pot; there is no extra marinating time.

Red gochujang and gochugaru seasoning paste in a ceramic bowl with a wooden spoon.

Mix the seasoning first so it disperses evenly in the pot.

3. Give the chicken a head start.

Place the chicken in the pot and add the seasoning and the remaining measured water.Turn the pieces gently to distribute the sauce, then bring to a boil over medium-high heat.Reduce to a steady, gentle simmer, cover and cook for about 15 minutes, turning the pieces once halfway through.

The liquid does not need to cover the chicken completely.If it is bubbling so hard that sauce splashes against the lid, lower the heat.If the bottom begins to dry out, add hot water a little at a time.

4. Add the chunky vegetables.

Add the potatoes, carrot and onion, nestling them between the chicken pieces.Spoon some sauce over the vegetables, cover again and simmer for about 20–25 minutes.Turn the chicken and gently shift the vegetables once or twice so they cook evenly, without breaking the potatoes.

Start checking the largest chicken pieces with a food thermometer, inserting it into the thickest part without touching the bone.They must reach at least 74°C (165°F).A fork should slide easily into the center of a potato chunk; larger chicken pieces or firm potatoes may need more time.

Chicken, large potato chunks, carrot and onion simmering in red sauce before the green onion is added.

Add the chunky vegetables after the chicken has had a head start.

5. Reduce, finish and taste.

Once the chicken has reached the required temperature and the potatoes are tender, uncover the pot.Simmer for another 5–10 minutes, as needed, until the sauce is slightly thicker but still easy to spoon over rice.Stir the bottom gently from time to time, because the potatoes and sugar can make the sauce catch.

Add the green onion during the last 2–3 minutes.Turn off the heat and stir in the sesame oil.Taste the cooked sauce before adding any extra soy sauce or sugar, since the saltiness of gochujang and soy sauce varies.

Dakbokkeumtang simmering with reduced red sauce and green onion, with a wooden spoon in the pot.

Finish with green onion and reduce the sauce gently, keeping the potatoes intact.

6. Bring it to the table.

Serve hot with bowls of steamed rice, spooning a little sauce over the chicken and vegetables.A mild vegetable side dish or a few slices of cucumber make a pleasant partner to the red sauce.Set the hot pot on a heatproof trivet, or portion the stew into serving bowls.

A Few Tips

  • Keep the potatoes chunky. Small pieces can dissolve before the chicken is tender.
  • Watch the pot, not only the clock. A wide pot loses liquid faster than a narrow one, and a loose lid lets out more steam.
  • If the sauce gets too thick before the chicken is ready, add hot water in 2–4 tbsp amounts and continue simmering.
  • If it is too watery at the end, uncover and reduce gently after checking that the chicken and vegetables are cooked.
  • Stir with care once the potatoes soften. Scooping sauce over the top is often better than vigorous stirring.

Quick FAQ

Are dakdoritang and dakbokkeumtang the same dish?

Both names commonly refer to this Korean spicy chicken-and-potato dish.You may see either on a menu or in a recipe, with variations in the sauce and vegetables.

Can I use a whole chicken?

Yes, if it has been cut into small bone-in pieces suitable for stewing.Ask a butcher to do this rather than trying to chop through bones with an ordinary kitchen knife.Breast pieces can dry out before the dark meat becomes tender, so check the different pieces separately.

Can I use boneless chicken?

Boneless thigh meat can work, but it cooks faster than the bone-in pieces used here.The timing in this recipe is written for bone-in chicken, so do not use the same schedule automatically.Check that the chicken reaches 74°C (165°F), and cook until the potatoes are tender, removing cooked chicken temporarily if necessary.

Is this the same as dakgalbi?

No — dakgalbi is generally a spicy stir-fried chicken dish, often with cabbage and other additions.Dakbokkeumtang cooks in more liquid and gives you a braising sauce to spoon over rice.

Can I make it gluten-free?

Use certified gluten-free soy sauce or tamari and certified gluten-free gochujang.Regular gochujang and soy sauce may contain wheat, so check both labels rather than replacing only the soy sauce.

Leftovers

Divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room temperature is above 32°C (90°F).Keep at 4°C (40°F) or below and use within 3–4 days.For longer storage, freeze portions for up to 2 months for best quality, keeping in mind that the potatoes may become softer or grainier.

Thaw frozen portions in the refrigerator.Reheat gently in a saucepan with a splash of water, turning the chicken so it heats evenly, until it reaches 74°C (165°F) throughout.Reheat only what you plan to eat rather than repeatedly warming the whole pot.

Another Way to Enjoy Korean Chicken

For a crisp rather than saucy chicken dish, try the Taste Korea fried chicken recipe.The cooking method is completely different, but both belong comfortably beside a bowl of rice and a few simple sides.

Food Handling References

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