Poulet mijoté épicé (Dakbokkeumtang)
Poulet et pommes de terre mijotés dans une sauce épicée au gochujang jusqu'à devenir fondants.
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Parboil the chicken
Bring a large pot of water to a rolling boil and drop in the chicken pieces for 3–4 minutes. Drain and rinse under cold running water, rubbing off any grey foam. This quick parboil removes blood and strong odor so the final braise tastes clean, not gamey.
- 1.3 kg chicken pieces
✅ C'est prêt quand : the chicken skin has turned opaque white and the boiling water looks cloudy and grey
Marinate the chicken
Pat the rinsed chicken dry and toss it in a bowl with the soju and 1 teaspoon of the grated ginger. Let it sit for about 10 minutes while you prepare the sauce; this settles the smell further and seasons the meat from the inside.
- 1.3 kg chicken (from step 1)
- 2 tbsp soju
- 1 tsp grated ginger
✅ C'est prêt quand : every piece is evenly coated and glistening with soju and ginger
Build the braise
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Add the vegetables
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Reduce and finish
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Serve
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Parboil the chicken
Bring a large pot of water to a rolling boil and drop in the chicken pieces for 3–4 minutes. Drain and rinse under cold running water, rubbing off any grey foam. This quick parboil removes blood and strong odor so the final braise tastes clean, not gamey.
- 1.3 kg chicken pieces
✅ C'est prêt quand : the chicken skin has turned opaque white and the boiling water looks cloudy and grey
Marinate the chicken
Pat the rinsed chicken dry and toss it in a bowl with the soju and 1 teaspoon of the grated ginger. Let it sit for about 10 minutes while you prepare the sauce; this settles the smell further and seasons the meat from the inside.
- 1.3 kg chicken (from step 1)
- 2 tbsp soju
- 1 tsp grated ginger
✅ C'est prêt quand : every piece is evenly coated and glistening with soju and ginger
Build the braise
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add the vegetables
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Reduce and finish
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Serve
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The Story Behind the Dish
Dakbokkeumtang grew out of everyday Korean cooking, where chicken, potatoes and whatever root vegetables were on hand were stewed together in a bold, chili-forward sauce built on gochujang. It belongs to a wide family of Korean braises that bring sweet, salty and spicy flavors together over long, slow cooking until the sauce clings thick to the meat.
It remains one of the most-cooked chicken dishes in Korean homes and casual restaurants, loved for stretching a few simple ingredients into a deeply satisfying, shareable pot.
⭐ Why It's Famous
Its thick, glossy red sauce, tender bone-in chicken and soft potatoes make it one of Korea's most comforting, crowd-pleasing stews.
💡 Fun Fact
The name combines dak (chicken), bokkeum (stir-fried/braised) and tang (soup/stew), reflecting how the dish sits somewhere between a stir-fry and a soup.
Korea, home kitchens nationwide
37.57°N, 126.98°E
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