Dakbokkeum (Korean Spicy Stir-Fried Chicken)

About This Recipe

Dakbokkeum (닭볶음) is a beloved Korean home-cooking staple that transforms humble chicken pieces into a bold, deeply flavored dish through the alchemy of gochujang — Korea's fermented red chili paste — combined with gochugaru flakes, soy sauce, sesame oil and a touch of honey. Unlike many spicy dishes where heat overwhelms, dakbokkeum achieves a careful balance: the fermented depth of gochujang, the fragrant heat of dried chili flakes, and the sweetness of caramelized onions and honey create a sauce that is complex, layered and craveable. The chicken is first seared to develop color and flavor, then braised in the sauce alongside potatoes, carrots, and cabbage until everything is tender and coated in a glossy, brick-red glaze. Glass noodles (dangmyeon) are often added at the end, absorbing the sauce and adding a satisfying chewy texture. Dakbokkeum is a quintessential 'comfort banchan' in Korean households — served alongside steamed white rice to temper the heat, with kimchi and pickled radish to refresh the palate.

Ingredients

Serves 4

• 1 kgbone-in chicken pieces(thighs and drumsticks, chopped Korean-style)
• 3 tbspgochujang (Korean red chili paste)
• 2 tbspgochugaru (Korean red chili flakes)
• 3 tbspsoy sauce
• 1 tbsphoney or corn syrup
• 1 tbspsesame oil
• 1 tbspvegetable oil
• 4 clovesgarlic(minced)
• 1 tspfresh ginger(grated)
• 1 mediumonion(cut into wedges)
• 2 mediumpotatoes(peeled and cut into chunks)
• 1 mediumcarrot(sliced diagonally)
• 2 cupscabbage(roughly chopped)
• 60 gglass noodles (dangmyeon)(soaked 20 min in cold water)
• 2green onions(sliced, for garnish)
• 1 tspsesame seeds(for garnish)
• 1 cupwater

Instructions

1. 1

   Make the sauce

   Combine gochujang, gochugaru, soy sauce, honey, sesame oil, garlic and ginger in a bowl. Mix well until smooth.

2. 2

   Sear the chicken

   Heat vegetable oil in a large wok or deep skillet over high heat. Add chicken pieces and sear 3–4 minutes until browned on all sides. Don't crowd the pan.

   Good color on the chicken adds fond that enriches the sauce.

3. 3

   Add sauce and water

   Pour the sauce over the chicken and add 1 cup water. Stir to coat everything evenly. Bring to a boil.

4. 4

   Add vegetables

   Add potatoes, carrot and onion wedges. Stir, cover and cook over medium heat 15 minutes.

5. 5

   Add cabbage and noodles

   Add cabbage and drained glass noodles. Stir everything together and cook uncovered 5–7 minutes until sauce thickens and noodles are tender.

6. 6

   Finish and serve

   Taste and adjust seasoning. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed white rice.

Variations

• •

  Jjimdak style: braise longer with soy sauce-heavy sauce and whole dried chiles for a stickier, darker result.

• •

  Vegetarian: substitute firm tofu and mushrooms for chicken; reduce cooking time by half.

Storage

Refrigerate up to 3 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce; the noodles will absorb more liquid overnight so you may need to add extra.

Frequently Asked Questions