Gochujang Braised Chicken (Dak Doritang)

Korean chili fermented paste called gochujang is the base of this super flavorful one pot chicken dish. Layered with robust and earthy flavors, this one pot meal will sure be a favorite for the savory spice lovers! This dish is rarely found in restaurants but a favorite comfort food made in most Korean homes.  I hope you love this dish as much a I do!


2 medium size onion coarsely chopped

6 small Yukon gold potatoes cut into 2" pieces

2 medium size carrots cut into 2" pieces

5 pieces of green onions chopped into 2" pieces plus 1/4 cup thinly slice for garnish, 

6 - 8 pieces of chicken thighs skin on

Braising sauce

3 tablespoon of gochujang

3 tablespoon gangjang aka soy sauce

3 tablespoon of fish sauce

3 tablespoon gochugaru aka Korean red pepper flakes

3 tablespoon soju 

1 tablespoon of honey

4 garlic cloves minced

1/2" ginger minced

1/2 cup of water

Mix all sauce ingredients and set aside. 

Yield 4 - 5 servings. 

Cooking Directions


Season the chicken with salt and pepper aggressively. Using a heavy bottom dutch oven, bring to a medium high heat and add 1 tablespoon of neutral oil to heat up.

Once the pot is hot, sear the chicken skin side down. Cook until brown on each side about 6 - 7 minutes each. Set browned chicken aside. Remove the excess oil from the pan and add in the onion first, sauté until fragrant, add water to deglaze the pan. Add rest of vegetables except for the green onion. Mix well and add the braising sauce, layer in seared chicken and nestle them tightly. Lower the heat to med low and braise for 1 hour. Check along the cooking process that the bottom does not stick, mix around as needed. If the liquid gets too low add more water. Add the green onions the last 15 minutes of cooking. 

Once the potatoes are cooked though but not mushy it should be done. Serve over rice and garnish with toasted sesame seeds. 











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