Korean-style serving of Dakbokkeumtang

닭볶음탕 · Dakbokkeumtang

Dakbokkeumtang

닭볶음탕

What exactly is it?

Chicken pieces and potatoes simmer in red chili seasoning. Despite bokkeum in the name, it is a brothy braise rather than a dry stir-fry. Potatoes thicken the sauce, and bone-in chicken is common.

Main ingredients

Chicken pieces, potato, onion, carrot, chili powder or paste, garlic

Ordering and serving

Some kitchens finish it before serving; others keep it cooking on a burner. Wait for confirmation that the chicken is ready, then pair the softened potato and sauce with rice.

Origins and changes

A household combination of chicken, potatoes and chili broth also became a shared restaurant-pot meal. Compared with soy-led jjimdak, its defining flavors are chili seasoning and the broth absorbed by potatoes.

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Dakbokkeumtang

닭볶음탕

Main ingredients
Chicken pieces, potato, onion, carrot, chili powder or paste, garlic
Flavor and character
Chicken pieces and potatoes simmer in red chili seasoning. Despite bokkeum in the name, it is a brothy braise rather than a dry stir-fry. Potatoes thicken the sauce, and bone-in chicken is common.
How to eat it
Some kitchens finish it before serving; others keep it cooking on a burner. Wait for confirmation that the chicken is ready, then pair the softened potato and sauce with rice.
Read about this dish →

Galbi-jjim

갈비찜

Main ingredients
Beef or pork ribs, soy sauce, radish, carrot, chestnuts, jujubes, garlic
Flavor and character
Ribs are cooked slowly in seasoned liquid until tender, with sauce reduced into the meat and vegetables. This is a braise rather than a tabletop grill. Soy-based and chili-rich versions have distinctly different flavor profiles.
How to eat it
It generally arrives cooked; pull meat from the bone and eat it with rice. Small, medium and large often describe shared platters. Check both the animal and whether the menu specifies spicy.
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