🍲 Spicy braised chicken (dak-dori-tang)

Name: Spicy braised chicken (dak-dori-tang)
Total time: 60 min
Yield: 4
Cuisine: South Korea
Ingredients: 1 kg chicken pieces on the bone; 3 potatoes, cut into large chunks; 1 carrot, cut into chunks; 1 onion, cut into wedges; 3 tbsp gochugaru (Korean chili flakes); 4 tbsp soy sauce; 5 garlic cloves, crushed; 1 tbsp sugar; 500 ml water; 2 scallions, sliced

Origin: South Korea

580kcal

per serving · 400 g

145kcal

per 100 g

48 gProtein12 g / 100 g

24 gFat6 g / 100 g

32 gCarbs8 g / 100 g

Dak-dori-tang, also called dakbokkeumtang, is chicken on the bone braised with chunky potatoes, carrots and onion in a red, spicy sauce of Korean chili flakes, soy sauce and garlic. The potatoes soak up the sauce and thicken it, and the chicken falls off the bone. It is a hearty family dish served in a shared pot with rice.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb8 g carbs per 100 g

✓

High protein12 g protein per 100 g — 33% of the calories

Not vegetarianbecause of: chicken

Not veganbecause of: chicken

Contains glutenbecause of: soy sauce

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Soy

What it is made of

chickenpotatocarrotoniongochugarusoy sauce

Recipe

4 servings60 min

Ingredients

1 kg chicken pieces on the bone
3 potatoes, cut into large chunks
1 carrot, cut into chunks
1 onion, cut into wedges
3 tbsp gochugaru (Korean chili flakes)
4 tbsp soy sauce
5 garlic cloves, crushed
1 tbsp sugar
500 ml water
2 scallions, sliced

Method

Blanch the chicken in boiling water for 3 minutes, drain and rinse.
Mix the gochugaru, soy sauce, garlic and sugar into a paste.
Put the chicken, paste and water in a pot, bring to the boil and simmer covered for 15 minutes.
Add the potatoes, carrot and onion and simmer for 20–25 minutes until the potatoes are soft and the sauce has thickened.
Top with scallions and serve with rice.

How to make it lighter

Remove the chicken skin before braising and skim fat from the sauce.
Swap one potato for more carrot or onion.
Serve a smaller scoop of rice, since the potatoes already add starch.

History

Dak-dori-tang is a long-standing Korean home dish. The origin of the word “dori” is debated, and the National Institute of Korean Language has recommended the alternative name dakbokkeumtang. It remains a comfort food across South Korea.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →