Name: Korean Braised Spicy Chicken (Dak Doritang) Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 pounds bone-in chicken pieces (drumsticks and thighs preferred); 2 medium potatoes, peeled and cut into large chunks; 1 large carrot, cut into thick slices or chunks; 1 medium onion, sliced thick; 2-3 green onions, cut into 1–2 inch pieces; 1 small zucchini, cut into thick half-moons (optional); 1-2 fresh green chili peppers, sliced; 3 tablespoons gochujang (Korean red chili paste); 2-3 tablespoons gochugaru (Korean red chili flakes); 3 tablespoons soy sauce; 1 tablespoon oyster sauce; 1-2 tablespoons sugar or honey; 1 tablespoon minced garlic; 1 teaspoon minced ginger; 1 tablespoon rice wine or mirin; 1 teaspoon sesame oil; 1 cup water or low-sodium chicken broth; 1 cup Korean rice cakes (tteok), soaked in warm water for 10 minutes; 1 small handful perilla leaves, sliced; toasted sesame seeds, for garnish; extra sliced green onion, for garnish; neutral cooking oil, for browning

Korean Braised Spicy Chicken (Dak Doritang) Recipe hits that perfect spot between cozy comfort food and bold, fiery flavor, with tender chicken, soft potatoes, and a rich, glossy red sauce. It suits spice lovers, busy weeknight cooks, and anyone who wants a one-pot Korean dinner in about 45–55 minutes. I first cooked this in a tiny apartment kitchen with a wobbly stove, and it still tasted incredible, so your kitchen can absolutely handle it too.

Why You Should Try This Korean Braised Spicy Chicken (Dak Doritang) Recipe

This Korean Braised Spicy Chicken (Dak Doritang) recipe gives you tender chicken, hearty vegetables, and a spicy, slightly sweet broth that thickens into a rich sauce. The gochujang and gochugaru bring heat and depth, while potatoes soak up all that flavor like little spicy sponges.

You cook everything in one pot, so cleanup stays easy and the flavors stay concentrated. It works well as a weeknight dinner, but it also impresses guests who love Korean food or want to try something beyond Korean BBQ.

“This Korean Braised Spicy Chicken (Dak Doritang) recipe tastes like a cozy Korean restaurant meal at home, with deep flavor and perfect heat. ★★★★★”

Ingredients You’ll Need

Main ingredients

2 pounds bone-in chicken pieces
- Use drumsticks and thighs for the best flavor and tenderness.
- You can use boneless thighs, but shorten the simmer time slightly.
2 medium potatoes, peeled and cut into large chunks
- Waxy potatoes hold shape better, but russets still work if you cut them a bit larger.
1 large carrot, cut into thick slices or chunks
1 medium onion, sliced thick
2–3 green onions, cut into 1–2 inch pieces
1 small zucchini, cut into thick half-moons (optional but tasty)
1–2 fresh green chili peppers, sliced (Korean cheongyang if you like it hot, or jalapeño as a substitute)

Sauce (braising broth)

Mix these in a bowl before you start cooking:

3 tablespoons gochujang (Korean red chili paste)
- I like brands such as Chung Jung One or CJ Haechandle for balanced heat and sweetness.
2–3 tablespoons gochugaru (Korean red chili flakes)
- Use 2 tablespoons for medium heat, 3 or more for spicy.
3 tablespoons soy sauce
- Use regular Korean or Japanese soy sauce, not dark soy.
1 tablespoon oyster sauce (optional, but adds great depth)
1–2 tablespoons sugar or honey
- Start with 1 tablespoon, then taste and adjust.
1 tablespoon minced garlic
1 teaspoon minced ginger
1 tablespoon rice wine or mirin
- You can use cooking sake or even apple juice as a mild substitute.
1 teaspoon sesame oil
1 cup water or low-sodium chicken broth
- Broth gives richer flavor, water still works fine.

Optional add-ins and toppings

1 cup Korean rice cakes (tteok), soaked in warm water for 10 minutes
1 small handful perilla leaves, sliced (if you can find them)
Toasted sesame seeds, for garnish
Extra sliced green onion, for garnish

Pantry shortcuts and substitutions

Use pre-minced garlic and ginger from jars if you want speed.
If you cannot find gochugaru, use a mix of mild chili flakes and a pinch of cayenne, but the flavor shifts slightly.
If you cannot find gochujang, you can mix miso paste with chili paste and a bit of sugar, though the taste will not match exactly.
Use frozen pre-cut vegetables if you need a quick option, but add them later so they do not turn mushy.

Equipment list

Large, wide pot or deep skillet with lid
- A Dutch oven works perfectly.
Cutting board and sharp knife
Mixing bowl for the sauce
Wooden spoon or spatula
Measuring spoons and cups

Tips & Tricks

Cut chicken into similar-sized pieces so everything cooks evenly.
Soak chicken pieces in cold water for 10–15 minutes, then drain, to remove extra blood and give a cleaner-tasting broth.
Brown the chicken lightly before adding the sauce to build deeper flavor.
Cut potatoes and carrots into larger chunks so they stay intact during simmering.
Taste the sauce before you add it to the pot and adjust sweetness or saltiness to your preference.
Start with less gochugaru if you feel unsure about the heat level, then add more later.
Keep the pot partially covered so the sauce reduces and thickens without drying out.
Stir gently from the bottom to prevent sticking, but avoid over-stirring so potatoes do not break apart.
Add zucchini and rice cakes later in the cooking process so they stay tender, not mushy.
Garnish with green onion and sesame seeds right before serving for freshness and a nice nutty aroma.

How to Make Korean Braised Spicy Chicken (Dak Doritang) Recipe

Step 1: Prep the chicken and vegetables

Pat the chicken pieces dry with paper towels so they brown better. Trim any large pieces of fat or extra skin, but keep some skin for flavor. Peel and cut potatoes into large chunks, slice carrots thick, slice onion, and cut zucchini and green onions.

If you use rice cakes, soak them in warm water for about 10 minutes so they soften. Slice chili peppers and set them aside for later. Keep all vegetables roughly similar in size so they cook at a similar pace.

Step 2: Mix the spicy braising sauce

In a mixing bowl, add gochujang, gochugaru, soy sauce, oyster sauce, sugar or honey, minced garlic, minced ginger, rice wine, sesame oil, and water or broth. Whisk until the sauce looks smooth and no big clumps of gochujang remain. Taste a small spoonful and adjust with more sugar, soy sauce, or gochugaru to match your heat and salt preference.

Set the sauce aside near the stove so you can grab it easily. The sauce should taste a bit stronger than you want the final dish, since the vegetables will mellow it out.

Step 3: Brown the chicken

Place your pot over medium-high heat and add a small splash of neutral oil. When the oil heats up, add the chicken pieces in a single layer, skin side down if you have skin. Sear them for a few minutes on each side until they take on a light golden color.

You do not need deep browning, just a bit of color and flavor. Work in batches if your pot feels crowded, and avoid stacking the chicken. Remove the chicken to a plate if you need space to arrange the vegetables.

Step 4: Layer the vegetables and add the sauce

Keep the pot on medium heat and add the onion slices to the bottom. Place the browned chicken pieces on top of the onion. Scatter potatoes and carrots around and over the chicken.

Pour the spicy sauce mixture evenly over everything. The liquid should come about halfway up the chicken and vegetables. If it looks too low, add a bit more water or broth.

Step 5: Start the braise

Cover the pot with a lid and bring the mixture to a gentle boil over medium-high heat. Once it starts to bubble, reduce the heat to medium-low so it simmers steadily. Cook for about 15 minutes, then gently stir from the bottom to move the sauce around.

Make sure the potatoes stay mostly on top so they do not break apart too early. Taste the sauce at this point and adjust seasoning if needed with a splash of soy sauce or a pinch of sugar.

Step 6: Add zucchini, rice cakes, and chili peppers

After about 15–20 minutes of simmering, check the potatoes with a fork. They should feel slightly firm in the center. Add zucchini, soaked rice cakes, and sliced chili peppers.

Stir gently to coat everything in the sauce. Continue to simmer uncovered or partially covered for another 10–15 minutes, until the potatoes turn tender, the chicken cooks through, and the sauce thickens slightly.

Step 7: Finish and garnish

Check one of the thicker chicken pieces by cutting near the bone. The juices should run clear and the meat should feel tender. If it still looks undercooked, simmer a bit longer and keep an eye on the liquid level.

Once everything cooks through and the sauce looks rich and slightly thick, turn off the heat. Sprinkle sliced green onions, sesame seeds, and perilla leaves if you have them. Serve the Korean Braised Spicy Chicken (Dak Doritang) hot, straight from the pot.

What to Serve with Korean Braised Spicy Chicken (Dak Doritang) Recipe

Serve this Korean Braised Spicy Chicken (Dak Doritang) with plenty of steamed white rice, since the spicy sauce tastes amazing soaked into the grains. Add simple Korean side dishes like kimchi, cucumber salad, or seasoned spinach for freshness and crunch. A bowl of mild soybean paste soup or seaweed soup balances the heat nicely.

You can also serve lettuce leaves or perilla leaves on the side and wrap bites of chicken and rice for a fun, hands-on meal. If you want a non-spicy side, serve it with plain omelet strips or a simple fried egg on rice to cool things down.

Storage Options

Store leftovers in an airtight container in the fridge for up to 3–4 days.
Chill the dish completely before you cover and refrigerate it, so condensation does not water down the sauce.
Freeze portions in freezer-safe containers for up to 2 months, and label them with the date.
Reheat on the stovetop over medium-low heat with a splash of water, and simmer until the chicken heats through and the sauce loosens.
You can also reheat in the microwave in short bursts, stirring between each round so the potatoes heat evenly.