Dak Bokkeum Tang Recipe
50 minBase: 2 servings
Ingredients
Main ingredients
- Bone-in chicken pieces600 g
- Potatoes200 g
- Carrot80 g
- Onion100 g
- Green onion30 g
Seasonings
- Minced garlic2 tsp
- Minced ginger0.5 tsp
- Gochujang1.5 tbsp
- Gochugaru1 tbsp
- Soy sauce1.5 tbsp
- Sugar2 tsp
- Cooking rice wine1 tbsp
- Water400 ml
Ingredient preparation notes
- Bone-in chicken pieces
Use small jointed pieces; ask the butcher to cut very large ones.
Equipment & measures
- Knife and cutting board
- Kitchen scale and measuring spoons
- Saucepan and lid
- Ladle and cooking spoon
- Food thermometer
1 tsp = 5ml · 1 tbsp = 15ml. Use measuring spoons.
Prep 15 min · Cook 35 min
Method
The instructions below are for 2 servings.
Prepare chicken and vegetables
Do not rinse raw chicken; blot excess moisture with paper towel if needed. Cut potato and carrot into 3 cm pieces, onion into large chunks, and green onion into 4 cm lengths. Clean hands and utensils after handling raw chicken.
Mix the braising liquid
Combine water, gochujang, gochugaru, soy sauce, sugar, rice wine, garlic, and ginger in a saucepan. Add chicken and bring to a boil over medium-high heat.
Start the chicken
Skim surface foam, reduce to medium heat, and cover. Simmer for about 12 minutes, stirring once to prevent the sauce catching on the bottom.
Add the vegetables
Add potatoes, carrot, and onion. Return to a simmer, cover, and cook over medium-low heat for 12–15 minutes. Add water in 30 ml increments if the sauce reduces too quickly.
Check safe doneness
Insert a thermometer into the thickest meat without touching bone, checking several pieces for at least 74°C/165°F. A skewer should enter the potatoes easily. Continue cooking if chicken is under temperature or potatoes remain firm.
Reduce the sauce
Add green onion and simmer uncovered for 3–5 minutes. Shake the pot gently rather than crushing the potatoes with a spoon. Stop when the sauce lightly coats the ingredients.
Simmer bone-in chicken with potatoes in a measured spicy sauce. This two-serving guide explains vegetable timing and checks chicken for 74°C/165°F inside.
Start the chicken before adding potatoes and carrots so the vegetables retain their shape. Piece size and stovetop heat affect the cooking time. Check the thickest meat with a thermometer rather than judging doneness from the red sauce.
A LITTLE KITCHEN WISDOM
Little details that help
Limit cross-contamination
Rinsing chicken can splash raw juices around the kitchen. Move it directly from its package to the pot, then clean hands, cutting boards, and utensils.
Watch the piece sizes
Large chicken pieces may take longer than potatoes. If potatoes soften first, remove them temporarily and return them after the chicken reaches 74°C/165°F.
Storing leftovers
Refrigerate chicken and sauce in shallow containers at 4°C/40°F or below within 2 hours, or 1 hour above 32°C/90°F. Use within 3 days. Reheat chicken centers to 74°C/165°F.
Common questions
Can I use boneless chicken thighs?
Cut the same weight into roughly 4 cm pieces. Cooking time and edible yield change; begin checking earlier, but still reach 74°C/165°F inside.
What if the sauce evaporates before the chicken cooks?
Lower the heat and add water 30 ml at a time. Keep the pot covered so the chicken cooks through before the sauce becomes concentrated.
