Dakdoritang (Korean Spicy Braised Chicken)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
It also goes by dak bokkeumtang, and although the name ends in tang, meaning soup, it is reduced for about 25 minutes until the sauce clings to the chicken.
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The chicken pieces are blanched for three minutes and rinsed of bone fragments before they go into the pot. Sugar in the sauce makes the sweetness as clear as the heat.
Ingredients
Instructions
- 1
Blanch 800g of cut chicken pieces in boiling water for about 3 minutes, until foam and blood rise to the surface.
Rinse under cold water, rubbing away any bone dust so the braising liquid tastes clean.
- 2
Mix 3 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons soy sauce, 1 tablespoon sugar, and 2 tablespoons minced garlic in a bowl. Stir until no sugar grains are visible, which prevents sweet spots in the sauce.
- 3
Cut 2 potatoes, 1 carrot, and 1 onion into large chunks so they hold their shape while simmering.
Put them in a large pot with the chicken, seasoning paste, and 500ml water, then mix down to the bottom.
- 4
Bring the pot to a strong boil over high heat, then lower to medium-low once the edges bubble hard.
During the first 5 minutes, stir once or twice from the bottom so the thick pepper paste does not scorch.
- 5
Simmer for about 25 minutes with the lid slightly ajar.
The doneness is right when a chopstick slides easily into the potato and the sauce clings glossily to the chicken instead of running off thinly.
- 6
Turn off the heat when the sauce coats the chicken and potatoes and the potatoes are tender.
Shake the pot once to coat everything evenly, then serve hot.
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