Dak Dori Tang is a Korean braised chicken dish where whole chicken pieces stew low and slow in a spiced broth of gochujang, gochugaru, garlic, and ginger until deeply tender and savory. The standout trait is the balanced heat and umami depth from layered Korean chili pastes and fermented soy.
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Combine tamari, sake or mirin, maple syrup, ginger, garlic, gochugaru, gochujang, and black pepper in a small bowl or lquid measuring cup.
Place chicken piecesin heavy-bottom pot or Dutch oven. Pour braising sauce and 2 cups chicken stock over chicken. If chicken is not mostly submerged, add enough water so which is mostly submerged under liquid.
Bring chicken and sauce to a boil, then turn down heat to low. Cover pot with lid, leaving a small opening to vent steam. Simmer for 20 minutes.
Add cut vegetables—onions, carrots, sweet potatoes and white part of green onions—to pot, pushing them in between the pieces of chicken. Simmer with vented lid for another 20 minutes, checking on the pot every 5-10 minutes during cooking. Tilt the pot, grab some of the braising liquid, and pour over the top of the chicken so it doesn't dry out. If the braising liquid seems to be evaporating too much, add a little bit more chicken stock.
Remove the lid, add the sliced jalapeño or serrano peppers, and simmer for 5 minutes to soften the jalapeños and reduce the braising sauce.
Taste the braising sauce. Adjust seasoning with additional splashes of tamari or sea salt if needed.
Transfer Dak Dori Tang to serving platter if using. Drizzle with 1 teaspoon of sesame oil just before serving. Garnish with fresh sliced scallions and toasted sesame seeds.
Cool completely, transfer to an airtight container, and refrigerate up to 3 days. Reheat gently over medium-low heat on the stovetop, adding a splash of stock if the sauce has thickened too much.
Yes. An 8- to 10-piece colonel's combination works well. All thighs and drumsticks is also fine if that's what you have; dark meat stays moister during braising.
Gochugaru is dried red pepper flakes (coarse, flaky); gochujang is a fermented red pepper paste. Both are used here for layered heat and depth.
The chicken is done when fork-tender and the meat pulls cleanly from the bone, typically 35–45 minutes of simmering depending on piece size.
Yes. Braise, cool, and refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat to preserve tenderness.
Yes. Double or triple the chicken and proportional braise liquid (use 2 cups stock per 3–4 lb chicken). Cooking time may increase by 10–15 minutes.
