Dak bokkeumtang

Name: Dak bokkeumtang
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Korean
Ingredients: 1000 g Chicken, cut into large pieces; 24 g Gochugaru; 90 g Gochujang; 500 g Potato, peeled and cut into large chunks; 180 g Carrot, cut into thick pieces; 200 g Onion, sliced; 30 g Garlic, minced; 60 g Soy sauce; 12 g Sugar; 8 g Sesame oil; 14 g Vegetable oil; 4 g Salt; 2 g Black pepper, ground; 800 ml Water

Dak bokkeumtang · ready in 1 h 5 min · 4 servings · 751 kcal per serving · medium · 14 ingredients

A Korean home style spicy chicken stew where tender chicken, potatoes, and sweet vegetables braise in a deep red gochugaru and gochujang sauce.

Prep: 20 min
Cook: 45 min
Total: 1 h 5 min
Serves: 4
kcal: 751
Difficulty: medium

Korean Main dishes Soups Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1000 gChicken, cut into large pieces
24 gGochugaru
90 gGochujang
500 gPotato, peeled and cut into large chunks
180 gCarrot, cut into thick pieces
200 gOnion, sliced
30 gGarlic, minced
60 gSoy sauce
12 gSugar
8 gSesame oil
14 gVegetable oil
4 gSalt
2 gBlack pepper, ground
800 mlWater

Equipment

stovetop, cutting board, knife, mixing bowl, measuring spoon, heavy pot, ladle, thermometer, spoon, tongs, lid, serving bowl

Instructions

Mise en place
Gather measured ingredients, a heavy pot, cutting board, knife, bowl, spoon, ladle, and thermometer before cutting vegetables. · 15 min
What to look for: Ingredients are measured and tools are within reach.
Mix chili sauce
Stir gochugaru, gochujang, soy sauce, sugar, garlic, black pepper, salt, and 200 ml water into a loose red paste. · 3 min
What to look for: The sauce is glossy, thick, and evenly red.
Sear chicken
Heat vegetable oil in the pot, add chicken pieces, and brown the outside lightly while turning to coat the bottom with juices. · 4 min
When it is done: Chicken is not fully cooked at this stage.
Start braise
Add onion, the chili sauce, and the remaining 600 ml water, then bring to a lively simmer and cover the pot. · 15 min
When it is done: Chicken begins to firm but has not reached final temperature.
Cook vegetables
Add potato and carrot, spoon sauce over everything, cover again, and simmer until the vegetables start to soften. · 20 min
When it is done: Chicken should reach 74°C / 165°F at the thickest piece.
Reduce sauce
Uncover the pot and simmer gently, spooning sauce over the chicken until the broth becomes saucy and clings to the potatoes. · 8 min
When it is done: Chicken separates easily from the bone and stays above 74°C / 165°F.
Finish seasoning
Turn off the heat, stir in sesame oil, taste the sauce, and adjust only with the measured salt if needed. · 1 min
What to look for: A fragrant sheen appears on the surface of the stew.
Serve stew
Ladle the stew into deep bowls with plenty of sauce, placing chicken and potato in each serving while everything is steaming hot. · 1 min
What to look for: Each bowl has glossy red sauce, chicken, potato, carrot, and onion.

Nutrition (per serving)

kcal	751
Protein	56 g
Carbohydrates	51 g
of which sugars	15 g
Fat	35 g
of which saturated	8 g
Fibre	8 g
Sodium	2102 mg

Nutri-ScoreB

Allergens

Contains: gluten, soybeans, sesame, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat gently in a covered pot with a splash of water until the chicken reaches 74°C / 165°F.

Ingredient substitutions

Chicken

Chicken drumstick: Use the same weight and cook until fully tender.

Gochugaru

Korean red pepper flake: Choose a coarse Korean style flake for the closest color and heat.

Gochujang

Gochugaru: Use only if needed and add a little extra sugar and soy sauce from the recipe.

Potato

Waxy potato: Holds its shape well during the braise.

Carrot

Potato: The stew will be less sweet but still hearty.

Onion

Yellow onion: Use the same weight for the classic sweet base.