Dak-bokkeum-tang
- Korean Food Addict
- May 29, 2025
60 min
Story
Dak-bokkeum-tang
Dak-bokkeum-tang is a beloved Korean braised chicken dish featuring tender chicken pieces simmered in a sweet and spicy gochujang-based sauce with potatoes and vegetables. It's known as a "rice thief" for its irresistible flavor.
Secrets to Great Dak-bokkeum-tang
First, soaking chicken in milk removes gamey flavors better than blanching and creates deeper taste. Second, the balance of soy sauce and gochujang is crucial. Third, trimming potato edges prevents them from falling apart during braising.
Serving Tips
Mix leftover sauce with rice for an amazing finish. Substitute rice cakes for noodles, or add shrimp and octopus for a seafood version.
Storage
Refrigerate for 3-4 days or freeze for up to one month.
Instructions:
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Prepare Chicken
- Cut 1 whole chicken into pieces
- Soak in 200ml milk for 30 minutes to remove gamey flavor
- Rinse thoroughly in cold water
- Prepare Chicken
- Cut 1 whole chicken into pieces
- Soak in 200ml milk for 30 minutes to remove gamey flavor
- Rinse thoroughly in cold water
- Prepare Ingredients
- Soak sweet potato noodles in water
- Cut 3 potatoes into large chunks
- Prepare 1/2 carrot, 1 onion, 3 green peppers
- Make Sauce
- Mix 9 tbsp soy sauce and 4 tbsp gochujang
- Add 2 tbsp gochugaru and 5 cloves minced garlic
- Add 6 tbsp cooking sugar, 1 tbsp rice wine, 1 tbsp fish sauce, pepper
- Boil Chicken
- Place chicken and sauce in pot
- Add 600ml broth or water
- Bring to boil over high heat
- Cook with Potatoes
- Add potatoes once boiling (trim edges to prevent crumbling)
- Cover and simmer on medium heat for 30 minutes
- Cook until chicken and potatoes are tender
- Cut Vegetables
- Slice scallions diagonally
- Cut onion and carrot into bite-sized pieces
- Slice green peppers diagonally
- Add Vegetables
- Add all prepared vegetables
- Simmer until vegetables are cooked
- Sauce should reduce and thicken
- Finish
- Add soaked glass noodles
- Drizzle with sesame oil and pepper
- Serve immediately while hot
Recipe Notes:
- Milk soak is key - creates deeper flavor than blanching.
- Trim potato edges to prevent crumbling while braising.
- Fish sauce enhances umami significantly.
- Use 600ml water with noodles, 400ml without.
- Adjust spiciness with pepper amount.
- Mix leftover sauce with rice - absolutely delicious.
- Add shrimp or octopus for seafood variation.
Ingredients:
Serving size
Main Ingredients
- 1 whole chicken
- 200 ml milk
- 3 potatoes
- 0.5 carrot
- 1 onion
- 3 green peppers
- 1 scallion
- handful glass noodles
Sauce
- 9 tbsp soy sauce
- 4 tbsp gochujang
- 2 tbsp gochugaru
- 5 cloves minced garlic
- 6 tbsp cooking sugar
- 1 tbsp rice wine
- 1 tbsp fish sauce
- to taste black pepper
- to taste sesame oil