Korean Spicy Braised Chicken
Dak-bokkeum-tang starts by stir-frying chicken pieces in a gochujang and soy sauce mixture, then adds water and simmers until the liquid reduces to a thick, clinging sauce. Potato chunks absorb the braising liquid and become flavorful throughout, while onion dissolves into the sauce adding sweetness. Gochujang provides the heat backbone and soy sauce supplies the umami depth, creating a layered flavor profile. The longer it simmers, the deeper the seasoning penetrates into the meat and bones. Spooning the sauce over rice turns it into a quick seasoned rice bowl.
Adjust Servings
Instructions
- 1
Clean the chicken; cut potato and onion into large chunks.
- 2
Mix gochujang, soy sauce, sugar, and garlic for the sauce.
- 3
Combine chicken, water, and sauce in a pot; bring to a boil.
- 4
Add potato and onion; braise until the sauce thickens.
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