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Stews & jjigae

Spicy Braised Chicken

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dak-dori-tang

Chicken and potatoes braised in a sweet-spicy soy sauce.

Medium50 min4 servings🌶️🌶️★ 77Contains soyContains gluten
🍲

History & culture

Spicy braised chicken spread widely in late-twentieth-century Korea as affordable fare at pojangmacha and home tables. Dakdoritang, with gochugaru-rich sauce and potatoes, is often described as a nationwide variant, though naming overlaps with regional stews are noted. It likely gained menus alongside growing poultry consumption. Today it is commonly ordered for shared meals, sometimes with cheese or noodles.

Servings
4

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Ingredients & steps

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Ingredients

  • Garlic
    4 cloves
  • Onion
    1 medium
  • Boneless chicken thigh
    600 g
  • Potato
    2 medium
  • Neutral cooking oil
    1 tbsp
  • Water
    2 cups
  • Carrot
    1 medium
  • Green onion

    Substitutescallion or spring onion

    2 stalks

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    3 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 6 tsp (2 tsp per 1 tbsp) or Tamari 3 tbsp

    3 tbsp
  • Sugar
    1 tbsp

Steps

  1. 1High heat3 min

    Cut chicken into bite-size pieces. Blanch in boiling water 3 minutes, discard the water, and rinse.

    • Boneless chicken thigh
    • Water
  2. 220 min

    Marinate chicken with gochujang, gochugaru, soy sauce, garlic, and sugar for 20 minutes.

    • Boneless chicken thigh
    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Soy sauce
    • Garlic
    • Sugar
  3. 3High heat10 min

    Sear chicken in oil, add chunked potato, carrot, and onion with water.

    • Neutral cooking oil
    • Boneless chicken thigh
    • Potato
    • Carrot
    • Onion
    • Water
  4. 4Medium heat25 min

    Simmer covered 25 minutes until sauce thickens; finish with green onion.

    • Boneless chicken thigh
    • Green onion

Storage & reheating

Refrigerate up to 3 days; reheat with a splash of water.

Troubleshooting

  • ⚠️ Sauce is too thin

    → Simmer uncovered last 10 minutes to reduce.

  • ⚠️ Chicken is dry

    → Use bone-in thigh and do not overcook after potatoes are tender.