Dak Bokkeumtang (닭볶음탕)
Spicy braised chicken with potatoes and carrots — a home classic.
- Korean name
- 닭볶음탕
- Spice level
- Spicy
- Flavor
- spicy · savory
- Typically contains
- chicken
- Vegetarian / vegan
- Not vegetarian — meat or seafood is core to the dish
- Typical price
- ₩20,000–₩30,000 per dish checked 2026-07 — varies by area
- Good to know
- Beginner-friendly ●●●○○ Solo dining ●●○○○ Kid-friendly ●●○○○
- Also written as
- dakbokkeumtang, dakdoritang, dak dori tang, spicy braised chicken
What is Dak Bokkeumtang?
Dak-bokkeumtang (also dakdoritang) is home-style spicy braised chicken: bone-in pieces stewed with potatoes and carrots in a gochujang-gochugaru sauce that thickens into pure rice fuel. Less sweet than jjimdak, more everyday than any restaurant dish — it's what Korean home cooking smells like on a Sunday.
How to eat it
- Spoon sauce over rice liberally — the sauce IS the dish's second act.
- Eat the potato that's absorbed everything; connoisseurs prize it over the chicken.
- Work around bones with chopsticks; hands allowed at home.
Cooking it at home
- Simmer bone-in chicken in water with gochujang, gochugaru, soy, garlic and sugar.
- Add potato, carrot and onion; reduce until the sauce coats a spoon.
- Scallion and sesame to close.
Good to know
- Bone-in pieces near the joint may run pink at the bone even when safely cooked — check temperature, not just color.
The 'dakdoritang' name debate (Japanese-loan 'dori' vs pure Korean) is a long-running linguistic subplot.
Nutrition
| Calories | 111 kcal |
|---|---|
| Carbohydrate | 8.52 g |
| Protein | 11.91 g |
| Fat | 3.22 g |
| Sodium | 376 mg |
Per serving (~300g): ≈333 kcal · sodium ≈1,128 mg (56% of the WHO daily guideline, 2,000 mg)