Maangchi — Traditional Spicy Braised Chicken
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Official cooking video · Maangchi · YOUTUBEClassic Korean Spicy Braised Chicken and Potatoes (Dakbokkeumtang), 4 Servings
Bone-in chicken thighs and potatoes simmer in a savory, spicy gochujang sauce. This broth-rich Korean braise differs from stir-fried dakgalbi and soy-based jjimdak.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Use 1 kg thawed, cleaned bone-in chicken and check for bone fragments. Do not rinse raw poultry; keep hands and cutting boards from contaminating other foods.
- 02
Mix 1/4 cup each soy sauce, minced garlic, gochujang and gochugaru with 1 tbsp sugar.
- 03
Place chicken and two roughly chopped onions in a deep pot, coat with sauce, add 480 ml water, cover and simmer about 20 minutes over medium-high heat after coming to a boil.
- 04
Cut 600 g potatoes into large roughly 5 cm chunks; slice two scallions and two green chilies.
- 05
Add potato and green chilies, stir gently, cover and simmer about 20 minutes more. Add a little hot water only if the pot begins to dry out.
- 06
Simmer uncovered another 3–5 minutes to thicken the sauce and add scallions. Measure the thickest chicken thigh away from bone: it must reach at least 74°C; cook longer if needed.
- 07
Serve in four portions with rice, cautioning about bones. Refrigerate leftovers in shallow containers within two hours, use within 3–4 days or freeze, and reheat to 74°C.
Before you cook
Unlike the original wash instruction, do not wash raw chicken; wash hands and tools after handling. Cook the thickest flesh away from bone to at least 74°C. Check soy/wheat on soy sauce and gochujang. Chill within two hours, use within 3–4 days or freeze and reheat to 74°C.
Allergens: 대두·밀 가능성(간장과 고추장 제품 확인) / Soy and possible wheat (check soy sauce/gochujang) / 大豆・小麦の可能性（しょうゆ・コチュジャンの表示確認）
Image & source credits
These illustrations stand in for food photos.
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