Saucy, spicy, braised decadence. Dak Dori Tang (Korean Spicy Braised Chicken) will leave you scraping the bowl and fighting for that last potato!
As far as hearty, cozy dishes go — this one is pretty much my favorite.
Redolent spices, heady aromas, and all that rich, oily sauce — Dak Dori Tang or Korean Braised Chicken is the kind of dish I dream about!
What is Dak Dori Tang?
Dak Dori Tang is Korean Spicy Braised Chicken. A hearty, cold weather favorite — it’s known for a luscious, spicy sauce and tender, braised chicken that’s falling off the bone. A generous amount of potatoes and carrots make this an easy favorite!
Typically, this dish is enjoyed at home during the cold winter months. All you need is rice to sop up all the sauce. And a side of kimchi, of course!
As a bonus, it’s so easy to put together. Dump everything into a pot and cook until the chicken is tender and swimming in spicy gravy.
Exciting flavors. Rich, thick sauce. Once the cold weather hits, I cannot wait to make this dish!
Ingredients:
- Bone-in, Skin-on Chicken. The skin and bones add extra flavor and depth. All that extra bone, skin, and collagen creates the most luscious sauce! I recommend a mixture of drumsticks and thighs.
- Onion + Garlic. The aromatics that are the flavor base of this dish.
- Jalapeno. Adds another layer of flavor and spice.
- Gochukaru. Korean dried chili flakes add heat, intensity, and depth. A key ingredient for a luscious, thick sauce that’s earthy with good texture.
- Gochujang. Korean fermented chili paste adds rich, deep, umami flavor that’s also spicy-sweet. Also helps to thicken the sauce.
- Mirin. Sweet Korean cooking wine. Adds flavor and depth.
- Soy Sauce. Do not use the low sodium kind! Adds richness and umami to the sauce.
- Potatoes + Carrots. They soak up all the rich sauce and braised chicken flavor. So good!
Instructions:
- Make spicy paste. In a food processor, add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin. Pulse until a rough paste forms.
- Add chicken to a large pot. Scrape spicy paste over the chicken. Add water.
- Braise chicken. Bring to a boil then lower heat and simmer, uncovered, until chicken is cooked through and tender, about 25-30 min.
- Add potatoes + carrots. Cook until soft, another 10 min.
- Garnish and serve. Green onions and sesame seeds add color and freshness. Serve with rice.
PRO Tips:
- Be careful of burning. The sauce and chicken can stick to the bottom of the pot. Simmer on medium low and stir from time to time, making sure there’s no burning.
- Reduce sauce. Feel free to reduce the sauce at the end, if it’s too watery.
- Use a box grater. If you don’t have a food processor, grate everything with a box grater instead.
- Adjust heat level. Feel free to adjust spicy-ness level. See FAQ for more info.
FAQ:
Is Dak Dori Tang the same thing as Dak Bokkeumtang?
Dak Dori Tang and Dak Bokkeum Tang are the same dish.
I grew up calling this dish Dak Dori Tang. My Korean grandmother, who lived during the Japanese occupation, referred to it that way and so I did, too. Dak Dori Tang is a Japanese hybrid name and that’s how this dish was referred to for a long time.
Nowadays, South Koreans exclusively call this dish Dak Bokkeum Tang. By doing so, they acknowledge its Korean origins. Using its Korean name, rather than the Japanese one, also shows a symbolic rejection of Japan’s colonization efforts.
But older people still refer to it as Dak Dori Tang, as do many others!
Can I make it less spicy?
First, check the spicy level of your Gochujang first. Gochujang usually has a spicy level ranging from 1-5. FYI, all my recipes use Gochujang with medium spicy level 3.
For a milder but still spicy version, I suggest one or more of the following:
- De-seed the jalapeno (or don’t include it at all)
- Add 2 Tbsp Gochukaru (instead of 1/4 cup)
- Add 1-2 tsp more sugar (sweetness cancels out spice)
Also, serve with lots of white rice to combat the spicyness level and soak up all that sauce!
Can I substitute the Gochukaru with something else?
Unfortunately, no — there’s no substitute for Gochukaru.
Gochukaru is dried Korean chili flakes. The taste is smoky, floral, spicy, slightly sweet. The texture is coarse and powdery. When it cooks in a stew, the liquid becomes thick and textured.
I’ve seen recipes that substitute Gochukaru with Italian dried chili flakes, paprika, cayenne, chili powder, etc. They are NOT the same.
Gochukaru is truly its own unique ingredient. If you don’t have any, leave it out. But understand, the recipe will not taste the same.
PIN FOR LATER:
More Korean braised dishes to love:
- Spicy Pork Rib Galbi Jjim with cheese and dduk
- Galbi Jjim
- Instant Pot Bossam
- Kimchi Jjim (Braised Kimchi with Tofu + Pork Belly)
- My North Korean Grandmother’s Pork Belly
Dak Dori Tang (Korean Spicy Braised Chicken)
Ingredients
- 3 lbs chicken drumsticks or thighs (with skin + bone) about 10-12 drumsticks OR 8-10 thighs
- 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 chili paste)
- 1/4 cup gochukaru (Korean chili flakes/powder)
- 1/4 cup soy sauce
- 2 Tbsp Mirin (Korean cooking wine, can be subbed with rice wine)
- 1 cup water
- 1 lb yellow potatoes, cut into 2 inch chunks (or Golden Yukon)
- 2-3 carrots, peeled and cut into 2 inch chunks
Instructions
- Add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin to a food processor. Pulse until a rough paste forms.
- Add chicken 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 and carrots. 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 10 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.
Fantastic recipe. I didn’t have the Korean Chilly flakes but used indian chilly powder. Also, added sweet potatoes, carrots and raddish to the mix. It was superb! Thanks.