Dakdoritang — Korean Spicy Braised Chicken with Potatoes

⏱ 55 min · Serves 4

A big bubbling pot of chicken thighs braised in gochujang and gochugaru until the sauce turns glossy and clings to tender potatoes and sweet carrot. It's fiery, faintly sweet and deeply savoury — the kind of one-pot Korean comfort food you eat straight from the pan with a bowl of rice.

Per serving: 662 kcal · 48.0g protein · 42.0g carbs · 33.0g fat

Ingredients

• 1.2 kg bone-in, skin-on chicken thighs and drumsticks, cut into chunks
• 500 g floury potatoes, peeled and cut into large chunks
• 1 large carrot, roll-cut into chunks
• 1 onion, cut into thick wedges
• 4 spring onions, cut into 5 cm lengths
• 3 tbsp gochujang (Korean chilli paste)
• 2 tbsp gochugaru (Korean chilli flakes)
• 3 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp mirin or rice wine
• 1 tbsp caster sugar
• 1 tbsp honey
• 6 garlic cloves, minced
• 1 tbsp finely grated fresh ginger
• 600 ml water or unsalted chicken stock
• 1 tsp toasted sesame seeds
• Freshly ground black pepper
• Steamed short-grain rice, to serve

Method

1. Put the chicken pieces in a large bowl, cover with cold water and leave for 10 minutes, then drain and rinse well — this removes blood and keeps the braise clean-tasting. Pat dry.
2. Mix the gochujang, gochugaru, soy sauce, sesame oil, mirin, sugar, honey, garlic, ginger and plenty of black pepper into a paste.
3. Put the chicken in a wide heavy pot or deep sauté pan and stir through two-thirds of the paste. Pour in the water or stock and bring to a boil over high heat.
4. Skim off any foam, lower to a steady simmer, cover and cook for 15 minutes.
5. Add the potatoes, carrot and onion with the remaining paste. Simmer uncovered, stirring gently now and then, for 20–25 minutes until the potatoes are tender and the sauce has reduced to a thick, glossy glaze that coats everything.
6. Taste and adjust with a splash more soy or a pinch of sugar. Scatter over the spring onions, cook 2 minutes more, then finish with sesame seeds.
7. Serve straight from the pot with steamed rice and kimchi.