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Spicy Braised Chicken aka Dak Dori Tang

Saucy, spicy, braised decadence. Dak Dori Tang (Korean Spicy Braised Chicken) will leave you scraping the bowl and fighting for that last potato.
Prep Time10 mins
Cook Time45 mins
Course: Dinner, Main Course
Cuisine: Korean
Keyword: Braised, chicken, Dak Dori Tang, Spicy
Servings: 4
Author: The Subversive Table | Lis Lam


  • 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.
    white food processor filled with spicy paste
  • Add chicken drumsticks to a large pot. Scrape spicy paste over the chicken. Add water.
    black pot filled with chicken drumsticks, spicy paste, and 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.
    pot filled with spicy braised chicken and potatoes with spicy 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.
  • Garnish with sesame seeds and green onion. Serve hot with rice and kimchi.
    big pot of dak dori tang with garnish


*Most people do not have Gochukaru, Korean chili flakes.  You'll be tempted to double up on the Gochujang and this is definitely a doable option.  But be forewarned, the sauce will thicken substantially!  (Gochujang thickens dishes much more than plain Gochukaru alone.)