A hearty, spicy braised chicken skillet with potatoes and carrots in a gochujang sauce.
Dak bokkeum tang braises bone-in chicken pieces with potatoes and carrots in a thick, fiery gochujang-based sauce until the chicken is fall-off-the-bone tender and the vegetables have soaked up all that spicy, savory flavor. It's a home-style dish that shows up regularly at Korean family dinner tables. The sauce builds from gochujang and gochugaru together, which gives more complexity than either alone — gochujang for body and fermented depth, gochugaru for a cleaner, brighter heat. Letting the sauce reduce properly at the end is what turns it from a thin broth into a clinging, glossy glaze.
Serves 4
Whisk gochujang, gochugaru, soy sauce, sugar, garlic, and ginger together with the water or stock.
Place chicken, potatoes, carrot, and onion in a wide pot or skillet. Pour the sauce over everything.
Bring to a boil, then reduce heat, cover, and simmer 25 minutes until the chicken is nearly tender.
Uncover and simmer 10-15 more minutes, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables.
The sauce should coat the back of a spoon by the end — extend uncovered simmering if it's still thin.
Stir in sesame oil and scallions just before serving. Serve hot with steamed rice.
Use both gochujang and gochugaru together for a fuller, more layered heat than either alone.
Cut the potatoes into even chunks so they finish cooking at the same time as the chicken.
Simmer uncovered at the end specifically to reduce the sauce to a thick, glossy glaze rather than a thin broth.
Add sliced rice cakes (tteok) in the last 10 minutes for extra heartiness.
Use boneless chicken thighs for a quicker-cooking version.
Adjust the spice level by reducing the gochugaru for a milder dish.
Refrigerate for up to 3 days; the flavor deepens overnight, making it an excellent next-day leftover.
Dak bokkeum tang is a staple of Korean home cooking, part of the wider tradition of gochujang-based braises that define much of Korean savory cuisine, commonly served family-style with rice.
Yes, reduce the gochugaru and use a milder gochujang if available, though the dish is meant to have a noticeable kick.
It likely needs more uncovered simmering time to reduce; keep it at a steady simmer, stirring occasionally, until it thickens.
Bone-in thighs and drumsticks give more flavor and hold up better to the long braise; breast meat will dry out if cooked this long.
Per serving (420g / 14.8 oz) · 4 servings total
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