Korean Spicy Braised Chicken
Quick answer
Dakdoritang is a Korean braised chicken dish where bone-in pieces are simmered with potato, carrot, and onion in a sauce built from gochujang, gochugaru, soy sauce, garli...
What makes this special
- Bone-in chicken stock thickens with spicy chili sauce in this dakdoritang recipe.
- Blanched chicken releases stock that thickens with gochujang and chili powder
- Potato and carrot absorb the spiced sauce fully during the 30-minute braise
Key ingredients
Core cooking flow
- 1 Blanch 800g of cut chicken pieces in boiling water for about 3 minutes, unti...
- 2 Mix 3 tablespoons gochujang, 2 tablespoons gochugaru, 2 tablespoons soy sauc...
- 3 Cut 2 potatoes, 1 carrot, and 1 onion into large chunks so they hold their shape while simmering.
Dakdoritang is a Korean braised chicken dish where bone-in pieces are simmered with potato, carrot, and onion in a sauce built from gochujang, gochugaru, soy sauce, garlic, and sugar. As the chicken cooks, it releases juices into the sauce that blend with the gochujang to create a thick, glossy braising liquid that coats every surface it touches. The potato breaks down gradually over the cooking time, adding starch that thickens the sauce further without any additional effort. Carrot and onion absorb the braising liquid and take on its full flavor, making them as central to the meal as the chicken itself. Sugar moderates the sharp heat of the chilies into a warm, rounded spice that lingers rather than burns. A finishing touch of sesame oil and sliced green onion added just before serving adds a nutty fragrance and fresh brightness that lifts the richness of the braise.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Season
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Finish
Just before turning off the heat, add sliced green onion and a drizzle of sesame oil to keep their aroma fresh.
Fold once gently, let the braise settle for 1 minute, then serve hot with the sauce spooned over.
After the steps
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