Dakbokkeum Tang 닭볶음탕 (Spicy Chicken Stew)

We have been making dakdoritang (aka dakbokkeum tang) for quite a while now, but it has become a regular for the simple reason that it’s easy to make, packs a lot of intense flavors (and spice), and provides all the nutritional benefits that you could ask for in a dish. Since this is supposed to be a spicy dish, you can easily substitute some of the gochujang (red pepper paste) and gochugaru (red pepper flakes) with soy sauce, where it may be a little more suitable for those who cannot tolerate spicy food. Also, most people use chicken pieces such as thighs, breasts, and/or drumsticks (the bones help create a more flavorful broth), but you can use boneless pieces that work just as well. Personally, I always add a special ingredient to make this dish even better—glass noodles. It may sound a little weird, but believe me, the noodles add more texture to this already great recipe.

Here are most of the ingredients for this spicy chicken stew recipe.
Boil these guys for about 15 minutes until the foam/scum floats to the top. Then discard the liquid and add new water.
Soak the noodles at least 15 minutes and add them near the end of cooking.
The potatoes ran away from the kitchen tonight. Guess they knew we were going to use them. Potatoes are a must for this dish, but substitutions can be made like ours today.
After about 20 minutes, this liquid sauce should thicken up considerably.
The final result should look something like this….yummy!
Servings: 4 people
Prep time: 15 minutes
Cook time: 45~60 minute
Recipe Ingredients:
  • 8 chicken pieces (thighs, breasts or drumsticks are best)
  • 3 medium sized potatoes, cut into chunks
  • 1 onion, cut into chunks
  • 2 carrots, cut into chunks
  • 1 green bell pepper (optional)
  • 1 cup glass noodles, soak in water at least 15 min. (optional)
  • 1-2 jalapenos, seeded (optional for those wanting more heat)
  • 4 tbsp minced garlic
  • 3 tbsp gochujang (hot pepper paste)
  • 1 tbsp gochugaru (red pepper flakes)
  • 1 tbsp soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp sesame oil
  • 2 green onions
  • 3 cups of water
  • 2 bay leaves
  • Salt and pepper (to taste)


  1. Peel and cut potatoes, onions, bell pepper, and carrots according to preference.
  2. Seed and slice up jalapenos if you want the stew extra spicy, optional. Soak vermicelli noodles in water for at least 15 minutes and add the last 5 minutes of cooking.
  3. Add chicken pieces (leaving the skin on) into a large pot filled with water. Add bay leaves and boil for 15 minutes. Foam/scum should form at the top. Rinse and refill with new water.
  4. Combine all ingredients (except green onions) with chicken pieces including 3 cups of water.
  5. Partially cover and cook for about 30 minutes or until the liquid sauce has thickened.
  6. Add salt and pepper according to taste preference. Sample the sauce and adjust as necessary.
  7. Add glass noodles with chopped scallions and simmer for 5 additional minutes.
  8. Garnish with sesame seeds or scallion strips and serve hot with rice.

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