Tender chicken stir-fried with gochujang, vegetables and glass noodles in a fiery, deeply savory Korean sauce.
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.
Serves 4
Combine gochujang, gochugaru, soy sauce, honey, sesame oil, garlic and ginger in a bowl. Mix well until smooth.
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.
Pour the sauce over the chicken and add 1 cup water. Stir to coat everything evenly. Bring to a boil.
Add potatoes, carrot and onion wedges. Stir, cover and cook over medium heat 15 minutes.
Add cabbage and drained glass noodles. Stir everything together and cook uncovered 5–7 minutes until sauce thickens and noodles are tender.
Taste and adjust seasoning. Garnish with sliced green onions and sesame seeds. Serve immediately over steamed white rice.
Use Haechandle or Chung Jung One brand gochujang — cheaper brands can be overly sweet and lack fermented depth.
Soak glass noodles in cold (not hot) water for 20 minutes so they don't become mushy when cooked.
Korean butchers pre-chop chicken through the bone into small pieces — ask your butcher to do this, or use kitchen shears.
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.
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.
Dakbokkeum has been a fixture of Korean home cooking for centuries, rooted in the Korean tradition of braising tough chicken in intensely seasoned sauces to tenderize the meat. The modern gochujang-forward version became standardized in the 20th century as commercial gochujang production made the paste widely available across Korea.
Yes — boneless thighs work well and cook faster (reduce braising time to 10 minutes). Bone-in pieces give richer flavor because the bones release collagen into the sauce.
Moderately to very spicy depending on the amount of gochugaru. Reduce gochugaru to 1 tablespoon for a milder version, or increase to 3 tablespoons for serious heat.
Gochujang is fairly widely available in Asian grocery stores and many supermarkets. In a pinch, a mix of sriracha (2 tbsp) and miso paste (1 tbsp) approximates the flavor, though the fermented depth will be different.
Per serving (380g / 13.4 oz) · 4 servings total
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