When the weather gets cold, it’s time to make Spicy Korean Braised Chicken! Also known as Dak Dori Tang or Dak Bokkeum Tang, it’s a Korean chicken stew with bone-in chicken pieces that are cooked until tender with a mouthwatering, spicy sauce. A one-pot meal that’s simple to make. So cozy and delicious, you’ll be craving it often!

this recipe

What is Spicy Korean Braised Chicken?

Spicy Korean Braised Chicken, also called Dak Dori Tang or Dak Bokkeum Tang, is a hearty Korean dish made with chicken drumsticks and thighs cooked in a spicy sauce until tender and falling off the bone. Perfect for cold days!

The sauce is made from simple pantry ingredients: spicy Gochujang paste, soy sauce, Korean chili flakes (called Gochukaru), and lots of onion and garlic. The cooking process transforms humble ingredients into a truly addictive, deliciously spicy chicken stew.

Like other braised Korean dishes, Dak Dori Tang is not exactly a stew and not exactly a meat dish. It’s in-between with tender chicken, fluffy potato chunks, and thick gravy.

More Korean braised, stewy goodness: Spicy Pork Rib Galbi Jjim, Instant Pot Bossam, and Kimchi Jjim (Braised Kimchi with Tofu + Pork Belly).

The best part is the spicy sauce. It begs to be paired with plenty of white rice. Satisfying, easy to make, and pure Korean comfort food!

Dak Dori Tang vs Dak Bokkeumtang

In Korean cuisine, this dish goes by two names: Dak Dori Tang and Dak Bokkeumtang.

Dak Dori Tang is the name used by older people. When Korea was a Japanese colony, people used a hybrid name to describe it. The Japanese word for chicken (dori) was combined with the Korean words for chicken (dak) and soup (tang).

Dak Bokkeum Tang is the modern name for this dish. Nowadays, Koreans have stopped using the hybrid Japanese name. They think it’s old-fashioned. Calling it Dak Bokkeum Tang is also a way to reclaim its cultural roots and identity.

Ingredients:

• Chicken. For best flavor, use bone-in chicken with skin. While it cooks, the collagen and flavor in the bones and skin will add amazing flavor and depth to the sauce. The chicken will also stay tender when cooked. I recommend a mixture of drumsticks and thighs. You can also use a whole chicken, cut into parts. *I do not recommend boneless chicken thighs or chicken breast — it won’t taste the same.
• Onion + Garlic. Pantry staples that make the flavor base of this dish. They also add wonderful texture to the sauce.
• Chili pepper. Adds another layer of flavor and spice. Jalapeno, fresno, or finger chilies all work well.
• Gochukaru. Korean dried chili flakes add heat, intensity, and depth. A key ingredient for a luscious, thick sauce that’s earthy with good texture. Look for coarse ground Gochukaru at Korean markets. Store a small amount in a small jar in the pantry — the rest can be stashed in the freezer for longer storage.
• Gochujang. Korean hot pepper paste adds rich, deep, umami flavor that’s also spicy-sweet. Also helps to thicken the sauce. Can be found at the Asian grocery store.
• Mirin. Korean sweet cooking rice wine. Adds flavor and depth. Swap with sake, vermouth, or sherry if you don’t have it.
• 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. So good!

How to make Dak Dori Tang (or Dak Bokkeumtang)

1. Make spicy paste. In a food processor, add sauce ingredients: onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin. Pulse until a rough paste forms. (Or, finely mince all the vegetables and mix in a bowl with gochujang, gochukaru, soy sauce, and mirin).
2. Combine chicken + spicy paste. In a large pot, add the pieces of chicken. Scrape spicy seasoning paste over the chicken. Add cold water.
3. Cook. Bring to a boil then lower heat. The heat should range from medium heat to medium-low heat. Simmer, uncovered, until the chicken is cooked through and tender, about 25-30 min. *The cooking time may vary so keep an eye on it!
4. Add potatoes + carrots. Add large chunks of potato and carrot. Cook until soft, another 10-15 min.
5. Garnish and serve. Add green onion and sesame seed to the Korean spicy chicken stew. Serve with white rice or multigrain rice to sop up the sauce. Kimchi and other Korean side dishes are nice additions. Enjoy!

PRO Tips:

• Be careful of burning. While it cooks, 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. Add up to 1 cup of water if the sauce reduces too much.
• Cook until the sauce becomes oily. When you see a shimmering layer of oil on the top, it is ready. That oily sheen tells you the chicken and sauce have become fully incorporated. If you don’t see it, the sauce won’t taste as good.
• Adjust spice level. Feel free to adjust the heat level. Add less gochukaru or gochujang. Also, check the label of your Gochujang paste, as it can range from mild to very spicy.

Variations:

• Add Tteokbokki rice cakes. To add chewy deliciousness, add a handful or two of Korean rice cakes. Cook until soft and chewy in the last 5 minutes of cooking.
• Add glass noodles (Dangmyeon). To add a slurpy element, add a handful of glass noodles or Dangmyeon. Cook until the noodles are soft and pliable, about 5-10 minutes. You may need to add more water, as the noodles will soak up the sauce.
• Add hard boiled eggs. A few hard boiled eggs will soak up the sauce and add more protein. So good!

FAQ:

More Korean chicken dishes:

• The BEST Korean Fried Chicken
• Tongdak “Market” Korean Fried Chicken
• Chicken Bulgogi (Dak Bulgogi)
• Korean Chicken Soup (Dak Gomtang)
• Easy Gochujang Chicken