Dak Bokkeumtang (Korean Spicy Braised Chicken)

🧂 Ingredients

• 1 kg Bone-in chicken pieces(Such as thighs, drumsticks, or a cut-up whole chicken. Ensure pieces are roughly uniform in size for even cooking.)
• 2 medium Potatoes(Peeled and cut into large, 1.5-inch chunks.)
• 1 large Carrots(Peeled and cut into thick rounds or half-moons, about 1-inch thick.)
• 1 medium Onion(Cut into large wedges.)
• 3 tbsp Gochugaru (Korean chili flakes)(Adjust to your spice preference. Use coarse gochugaru for a more traditional texture and flavor.)
• 3 tbsp Soy sauce(Low-sodium soy sauce is recommended to control saltiness.)
• 5 cloves Minced garlic(Or 1 tbsp pre-minced garlic.)
• 1 tbsp Gochujang (Korean chili paste)(Optional, for added depth of flavor and slight sweetness.)
• 2 tbsp Mirin or Rice Wine(Helps tenderize the chicken and adds a subtle sweetness.)
• 1 tbsp Sesame oil
• 1.5 cups Water or Chicken Broth(To create the braising liquid.)
• 2 stalks Green onions(Cut into 2-inch pieces, for garnish.)
• 1 tsp Optional: Sugar(To balance the spice if needed.)

👨‍🍳 Instructions

1. 1

   Prepare the sauce: In a medium bowl, whisk together the gochugaru, soy sauce, minced garlic, gochujang (if using), mirin (or rice wine), and sesame oil. Set aside.

   ⏱️ 5 minutes
2. 2

   Sear the chicken: Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Sear for 2-3 minutes per side until lightly browned. This step is for color and initial flavor development, not to cook through. Remove chicken from the pot and set aside.

   ⏱️ 10 minutes
3. 3

   Combine and braise: Add the prepared sauce to the same pot. Stir in the water or chicken broth until the sauce is mostly dissolved. Add the seared chicken pieces back into the pot, ensuring they are coated in the sauce. Bring the liquid to a simmer.

   ⏱️ 5 minutes
4. 4

   Add vegetables and continue braising: Once simmering, add the potatoes, carrots, and onion wedges to the pot. Stir gently to incorporate. Reduce the heat to medium-low, cover the pot, and let it braise for 30 minutes, stirring occasionally.

   ⏱️ 30 minutes
5. 5

   Finish cooking: After 30 minutes, check the chicken and vegetables. The chicken should be cooked through, and the potatoes and carrots should be tender when pierced with a fork. If the sauce is too thin, remove the lid and increase the heat slightly to medium-low to allow it to reduce and thicken. The sauce should coat the chicken and vegetables nicely. Taste and adjust seasoning, adding a teaspoon of sugar if you prefer it less spicy or to balance flavors.

   ⏱️ 10 minutes
6. 6

   Garnish and serve: Stir in the green onions during the last minute of cooking. Serve hot, spooning the rich sauce over the chicken and vegetables. Dak Bokkeumtang is traditionally served with steamed white rice.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The potatoes are key for absorbing the delicious, spicy sauce. Cut them into substantial chunks so they don't disintegrate.
• ✓Using bone-in, skin-on chicken pieces adds significantly more flavor and moisture to the dish.
• ✓Serve piping hot with a side of steamed short-grain rice to soak up the flavorful sauce.
• ✓For a deeper flavor, you can marinate the chicken in the sauce for 30 minutes to an hour before searing.

🔄 Variations

• For a milder version, reduce the amount of gochugaru or use a milder variety.
• Add sliced mushrooms (like shiitake or cremini) along with the other vegetables for added earthiness.
• Include a small amount of chopped Korean chili peppers (like Cheongyang peppers) for an extra kick.

🥗 Nutrition

Per serving