Dak-doritang (Korean Spicy Braised Chicken)
- Korean Food Addict
- Nov 24, 2025
Dak-doritang (Korean Spicy Braised Chicken)
Dak-doritang is a classic Korean chicken dish where pieces of chicken are braised with potatoes, carrots, and other vegetables in a sweet and spicy sauce. Also known as "dakbokkeumtang," this dish features a flavorful broth that perfectly coats the ingredients, making it an excellent accompaniment to steamed rice. The potatoes, which absorb the delicious sauce, are often just as popular as the chicken itself.
Dak-doritang vs Dakbokkeumtang
"Dak-doritang" and "dakbokkeumtang" refer to the same dish. The name was changed to "dakbokkeumtang" because "dori" was thought to originate from Japanese, but many people are still more familiar with "dak-doritang." Regardless of the name, the taste remains equally wonderful.
Tips for the Best Results
The secret to great dak-doritang is a clean broth. Removing the chicken skin and fat, then soaking in milk to eliminate any gamey odor, produces a much cleaner taste. Cut the potatoes large so they don't break apart, and using only gochugaru (without gochujang) keeps the broth clear and refreshing.
Serving Suggestions
Dak-doritang is excellent as a main dish on its own, but adding rice cakes or glass noodles makes it even more satisfying. Stir-fry leftover broth with rice for fried rice, or add knife-cut noodles for a special treat. Make plenty—it tastes even better the next day as the flavors deepen.
Instructions:
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Prepare the Chicken
- Prepare 1kg of chicken (cut into pieces or stew cuts)
- Remove skin and excess fat thoroughly
- Rinse under running water to remove blood
- Removing fat ensures a cleaner broth
- Prepare the Chicken
- Prepare 1kg of chicken (cut into pieces or stew cuts)
- Remove skin and excess fat thoroughly
- Rinse under running water to remove blood
- Removing fat ensures a cleaner broth
- Soak in Milk
- Place cleaned chicken in a bowl
- Pour milk to cover the chicken completely
- Soak for 30 minutes to remove gamey odor
- Milk also tenderizes the meat
- Prepare Vegetables
- Cut 2 potatoes into large chunks
- Slice half an onion thickly
- Cut carrots into thick pieces
- Diagonally slice 1 green onion and 2 Korean chili peppers
- Start Boiling Chicken
- Remove chicken from milk and rinse several times
- Place chicken in pot and add water to cover
- Add 3 tablespoons sugar and bring to boil
- Sugar tenderizes the meat and adds depth of flavor
- Remove Foam
- When boiling, skim off rising foam
- Continue until broth becomes clear
- This step is key to a clean-tasting broth
- Add Potatoes and Garlic
- Add potatoes and 2 tablespoons minced garlic
- Potatoes need longer cooking time so add first
- Add onions and carrots as well
- Reduce to medium heat and simmer
- Add Seasonings
- Add 4-5 tablespoons soy sauce
- Add 3 tablespoons gochugaru (Korean red pepper flakes)
- Add mushrooms at this point if using
- Stir well to dissolve seasonings
- Finish and Serve
- Simmer on low heat for 5-10 minutes to let flavors meld
- Add green onions and chili peppers, boil briefly
- Taste and adjust with salt or soy sauce
- Serve hot in a bowl
Recipe Notes:
- Removing the skin lowers calories and keeps the broth clean.
- Soaking in milk removes gamey odor and tenderizes the meat.
- Cut potatoes large so they don't fall apart during cooking.
- Adding gochujang makes it richer, but using only gochugaru keeps it cleaner.
- Add rice cakes or glass noodles for a heartier dish.
- For children, you can omit the gochugaru entirely.
- Stir-fry leftover broth with rice for a delicious fried rice.
- Make extra - it tastes even better the next day.
Ingredients:
Serving size
Main Ingredients
- 1 kg chicken (cut into pieces)
- 2 potatoes
- 1/2 large onion
- 1 carrot
- 1 green onion
- 2 Korean chili peppers
Optional Ingredients
- as needed mushrooms (shiitake, king oyster, etc.)
- as needed rice cakes or glass noodles
Seasonings
- 4-5 tbsp soy sauce
- 3 tbsp gochugaru (Korean red pepper flakes)
- 3 tbsp sugar
- 2 tbsp minced garlic
For Preparation
- as needed milk (for soaking)