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Korean Spicy Braised Chicken (DakDoritang)

Prep: 10 min

Cooking: 30 min

Serves 4 people


Chicken & Vegetables:

  • 1 Kg chicken (2.2 lbs), cut into medium-sized chunks

  • 1 cup water

  • 2 potatoes (450g/ 1lb), cut into medium pieces (optional)

  • 1 carrot (150g/ 5.3oz), cut into medium pieces

  • 3 perilla leaves, thinly sliced

  • 1 stalk green onion (20g/ 0.7oz), thinly sliced

  • 1 tsp toasted sesame seeds

Sauce (mix into a bowl):

  • 3 tbsp gochujang (Korean chili paste)

  • 2 tbsp gochugaru (Korean chili flakes) or regular chili flakes

  • 2 tbsp rice wine

  • 2 tbsp soy sauce

  • 1 tbsp sugar

  • 1 tbsp minced garlic

  • 1 tsp minced ginger

  • 1 tsp sesame oil

  • sprinkle ground black pepper


  1. On a medium pan, add chicken and sauce to mix together with 5-6 cups of water (enough to cover the chicken).

  2. Boil them over medium-high heat for about 20 min, covered.

  3. Add the potatoes, carrots, and onions and boil for a further 10 minutes, covered. Reduce the heat to medium and stir gently to change the position of the chicken and vegetables. Add the perilla leaves. Simmer for a further 8 minutes (or until the chicken and the potatoes are fully cooked), covered.

  4. Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice. Enjoy!

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