Dakbokkeumtang (Korean Spicy Braised Chicken with Potatoes)
Chicken pieces, potatoes and carrots braised in a rich gochujang sauce until the sauce clings and the chicken falls from the bone.
Made with Gochujang marinade and Homemade chicken stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelEasy
- Costabout £4.89 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make sure your gochujang marinade and chicken stock are ready (see the base recipes). Blanch the chicken in boiling water for 3 minutes, then drain and rinse. This gives a cleaner flavour.
3 min - 2
Heat the oil in a large casserole over a medium high heat. Add the onion and fry for 4 minutes.
4 min - 3
Add the chicken, stock and gochujang marinade. Bring to the boil, cover and simmer for 20 minutes.
20 min - 4
Add the potatoes and carrots. Cover and simmer for 20 minutes more, until the vegetables are tender.
20 min - 5
Uncover, turn up the heat and boil for 8 to 10 minutes, stirring gently, until the sauce is thick and glossy and the chicken is cooked through with no pink at the bone.
10 min - 6
Cook the rice in a lidded pan with 450 ml of water for 12 minutes and rest for 10 minutes. Stir the sesame oil and spring onions through the chicken and serve with the rice.
12 min
Tips
- Bone in chicken keeps the sauce rich and the meat tender.
- Blanching first removes scum so the sauce is clearer and tastes cleaner.
- Reduce the sauce at the end for a sticky finish, but keep stirring gently so the potatoes do not break.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 3 days. Reheat gently until steaming hot all the way through. Freeze for up to 2 months without the potatoes.
Questions
Can I use skinless chicken?
Yes, but bone in chicken with skin gives the best flavour. If you use boneless thighs, cut the simmering time to 15 minutes.
How hot is this dish?
Medium to hot. The potatoes cool it down. For milder, use 90 ml of marinade and add a spoonful of maple syrup.
Can I make it ahead?
Yes. It tastes better the next day. Reheat gently with a splash of water.
More made with gochujang marinade
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.