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Over the weekend, I decided to fire up the stove to make one of my personal favourite – 닭도리탕 aka Dakdoritang.

Dakdoritang is also knowns as 닭볶음탕 (Dak Bokeum Tang). It’s a braised chicken dish that is sweet and slightly spicy. It is usually cooked in a huge pot for sharing and the price is usually slightly expensive at around 20,000 to 25,000won.

When I was in Korea, there was a period I was very into Daktoritang. So my boss, John and I started ordering it for lunch. There was a particular delivery that delivers the dish in a huge pot and they even came with a gas stove (usually they deliver in a plastic container). Unfortunately, after that day, we forgot where we ordered it from and we started ordering dakdoritang just to find that same place. Unfortunately for me, John found the place one day and ate it with some other guests and he proceeds to forget and lost the store’s flyer in our pile of food flyers.

The dish is super easy to make and require all of but 30mins. I have included my method of making this dish. I combined the method from recipes on Naver and tips from one of my favourite chef: Baek Jong Won.


This recipe serves 2 and you will need the following:

  • Chicken (I used 2 drumsticks with thighs and 4 pieces of thighs)
  • Onion (1 Big Yellow Onion)
  • Potato (2 Medium Sized)
  • Carrots (Optional)
  • Gochujang (Korean Chili Paste)
  • Gochugaru (Korean Chili Powder)
  • Minced Garlic (1 Tablespoon)
  • Soy Sauce (1 Tablespoon)
  • Cooking wine (2 Tablespoon)
  • Sugar (1 Tablespoon)
  • Salt (2 Teaspoon)
  • Pepper

1. Diced the potato and slice the onion.
Depending on the variety of potato, cut it into your preferred size so that it is not too soft when overcooked.

2. In a pot of about 600ml water, add in the chicken when the water boil (It’s okay to also put in the chicken with the water and let it come to a boil together).

3. When the impurities from the chicken float on top of the broth, it’s okay to leave it as the flavour from this dish is strong enough to cover it.

4. Adding sugar to the broth.
As Baek Jung Won nim says, when you add sugar to boil with the chicken, the sugar molecules will get into the chicken. So even when the sauce is coated only on the outside of the chicken, the inside of the chicken will be sweet as well.

5. Throw in the onions and potato (and carrots if you have them).

6. Add in the sauces. Yes, the soya sauce, chilli flakes, cooking wine, chilli paste and some salt and pepper as well.

7. After the sauces have been mixed and everything comes to a boil, add in the minced garlic.

Make sure you taste before serving and if it is not sweet or spicy enough, feel free to add more sugar or chilli flakes.

I made egg rolls too!

Dinner is served!

Cooking and finally, tasting dakdoritang again after so many years was a fun and fulfilling experience. The dish is relatively simple to cook and M polishing every bit of it made the whole process extremely gratifying. If you want to watch the process in video form, you can click the link :

Till the next cookout,

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