Saucy, spicy, braised decadence: Dak Dori Tang or Korean Spicy Braised Chicken! A simple recipe that stars ordinary, accessible chicken drumsticks and thighs. Cook this fabulously simple one-pot meal with Gochujang or Korean chili paste and onion, garlic, and jalapeno. A tender braised chicken recipe with a rich, spicy sauce that’s customizable to suit your level of spiciness. With fluffy, melt-in-your-mouth potato chunks, this simple but mouth-watering dish is so satisfying and tasty!
What is Dak Dori Tang or Korean Spicy Braised Chicken?
Dak Dori Tang, also called Dak Bokkeumtang, is a hearty Korean Spicy Braised Chicken dish with a thick and lusciously spicy sauce. Chicken drumsticks or thighs are cooked until tender and falling off the bone. The addition of Gochujang paste and a variety of aromatics create a truly spectacular dish that’s full of flavorful spice. Rich and saucy, this spicy chicken stew is absolutely delicious!
Hearty and cozy, Dak Dori Tang is also a crowd-pleasing favorite during the cold winter months. Korean comfort food that tastes so good with plenty of rice to sop up the sauce! Spicy and satisfying, I can’t wait to make this chicken recipe once the cold weather hits.
As a bonus, it’s easy to make at home. A true one-pot meal, dump everything into a pot and cook until the chicken is tender and swimming in spicy gravy. Korean home cooking at its best!
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 are the flavor base of this dish. Don’t skimp on the amounts!
- 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. (Or, finely mince all the vegetables and mix in a bowl with gochujang, gochukaru, soy sauce, and mirin).
- Combine chicken + spicy paste. 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:
- Do not add more Gochujang. Most people do not have Gochukaru (Korean chili flakes) and will be tempted to double up on the Gochujang (Korean chili paste). But I don’t recommend it, as more paste will thicken the sauce too much.
- Watch carefully. 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.
- Reduce sauce. Feel free to reduce the sauce at the end, if it’s too watery.
- Adjust spice level. Feel free to adjust heat level. Also, check the label of your Gochujang paste, as it can range from mild to very spicy. Other suggestions to customize the spice level:
- 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)
FAQ:
Why is Dak Dori Tang also called Dak Bokkeum Tang?
Dak Dori Tang is the Japanese hybrid name for this dish, as it was popularized during the Japanese occupation of Korea. Many older South Koreans who grew up during this time still refer to this dish as Dak Dori Tang.
Nowadays, South Koreans almost exclusively call this dish Dak Bokkeum Tang which is the Korean name for it.
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.
More chicken dishes:
- The BEST Korean Fried Chicken
- Chicken Bulgogi (Dak Bulgogi)
- Korean Chicken Soup (Dak Gomtang)
- Easy Gochujang Chicken
More Korean braised dishes:
- Spicy Pork Rib Galbi Jjim with cheese and dduk
- Instant Pot Bossam
- Kimchi Jjim (Braised Kimchi with Tofu + Pork Belly)
Dak Dori Tang (Korean Spicy Braised Chicken)
Equipment
- Large stock pot
- Food processor optional but very helpful
Ingredients
- 3 lbs chicken drumsticks or thighs (with skin + bone) about 10-12 drumsticks OR 8-10 thighs
- 1 large onion, cut into chunks
- 1 jalapeno, cut into chunks deseeded
- 12 cloves garlic 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, Shaoxing wine, sherry, or vermouth
- 1 cup water
- 1 lb yellow Golden Yukon potatoes, cut into 2 inch chunks
- 2-3 carrots, peeled and cut into 2 inch chunks
Instructions
- Make spicy paste. Add onion, jalapeno, garlic, gochujang, gochukaru, soy sauce, and mirin to a food processor. Pulse until a rough paste forms. (Or, mince all the vegetables finely and add to a large bowl with gochujang, gochukaru, soy sauce, and mirin.
- Combine chicken + spicy paste. Add chicken to a large pot. Scrape spicy paste over the chicken. Add 1 cup water.
- Cook. 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, and scrape the bottom with a spatula from time to time, as the bottom can burn.
- Add potatoes and carrots. 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 more minutes.
- Reduce sauce. 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.
- Serve. Garnish with sesame seeds and green onion. Serve hot with rice and kimchi.
Notes
- Do not add more Gochujang. Most people do not have Gochukaru (Korean chili flakes) and will be tempted to double up on the Gochujang (Korean chili paste). But I don’t recommend it, as more paste will thicken the sauce too much.
- Watch carefully. 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.
- Reduce sauce. Feel free to reduce the sauce at the end, if it’s too watery.
- Adjust spice level. Feel free to adjust heat level. Also, check the label of your Gochujang paste, as it can range from mild to very spicy. Other suggestions to customize the spice level:
- 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)
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.