Saucy and spicy, Dak Dori Tang is the Korean take on braised chicken that will leave you scraping the bowl and fighting for that last potato.
Over the years, I’ve eaten my fair share of braised dishes. Honestly, I love them all. Any meat that’s simmered in aromatics and booze is going to taste good.
This Korean version of braised chicken is especially tasty. Swimming in spicy gravy and begging for a bed of rice to soak up the sauce, you’ll be craving this dish even before the cold weather hits.
I love this dish during the cold weather months. But I’ve craved and cooked Dak Dori Tang even on the hottest day in July. It’s that good. Biting into tender morsels of chicken and digging into soft potatoes drowning in luscious sauce may not be everyone’s cup of tea. But it certainly is mine.
And, of course, the preparation couldn’t be easier. Simply dump all ingredients into a pot and let it simmer away. The hardest part will be keeping the heat on low. You’ll be tempted to crank the heat to speed up the cooking time. Trust me, the house will be filled with all kinds of tantalizingly spicy aromas and you will want to eat sooner rather than later! Keep the heat nice and low to ensure you don’t burn the bottom of the pot. (I’ve done this many times!)
Redolent spices, heady aromas, and all that sauce — this is the kind of dish I dream about. Enjoy!
How to Make Dak Dori Tang aka Spicy Braised Chicken:
Add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and oyster sauce to a food processor. Pulse until a rough paste forms.
Add chicken drumsticks to a large pot. Scrape spicy paste over the chicken. Add water. Bring to a boil then lower heat and simmer until chicken is cooked through and tender, about 25-30 min.
Add potatoes. Cook until soft, another 12-15 min.
Garnish and serve!
Spicy Braised Chicken aka Dak Dori Tang
- 3 lbs chicken drumsticks about 10-12 drumsticks
- 1 large onion, cut into chunks (or 2 small ones)
- 1 jalapeno, cut into chunks deseeded
- 12 cloves garlic (or 1 entire head)
- 1/4 cup gochujang (Korean fermented chili paste)
- 1/4 cup gochukaru (Korean chili flakes/powder)
- 2 Tbsp soy sauce
- 2 Tbsp oyster sauce
- 2 Tbsp Mirin (Korean cooking wine or rice wine)
- 1 cup water
- 1 lb yellow potatoes, cut into 2 inch chunks (or Golden Yukon)
- Add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, oyster sauce, and mirin to a food processor. Pulse until a rough paste forms.
- Add chicken drumsticks to a large pot. Scrape spicy paste over the chicken. Add water.
- Heat pot to medium high heat and bring to boil. Lower heat, cover with a lid, and simmer on low until chicken is cooked through and tender, about 25-30 minutes. Keep an eye on the chicken as the bottom can burn.
- Remove lid and add potatoes. Using a spoon, mix the potatoes into the braising liquid so that the potatoes are mostly submerged. Cover and simmer until potatoes are soft, about 12-15 minutes.
- Remove lid and check the braising liquid. If it looks watery, simmer with the lid off for a few more minutes until thickened. If it looks too thick, add a little water (2-4 Tbsp). The consistency should be similar to a thick gravy.
- Garnish with sesame seeds and green onion. Serve hot with rice and kimchi.