Spicy Braised Chicken (Dakbokkeumtang) Recipe by Chef Jung Ho-young - Seouler Log

This is a spicy braised chicken (dakbokkeumtang) recipe introduced by Chef Jung Ho-young, a well-known Japanese cuisine chef in Korea.
(although he specializes in Japanese cuisine, he’s Korean and often shares Korean recipes as well).

His version of this dish has gone viral with over 2.6 million views on YouTube—and for good reason!

Dakbokkeumtang is a familiar Korean dish that I’ve always loved, but I used to think it was too tricky to cook at home. I usually enjoyed it at restaurants rather than making it myself. 

But after watching Chef Jung’s clear, friendly tutorial, I finally gave it a try—and the result was absolutely satisfying. I enjoyed it so much that I knew I had to share the recipe on my blog!

To make it a little more diet-friendly, I substituted sugar with allulose, a lower-carb alternative. Try it out and enjoy a healthier version of this beloved Korean comfort food.

Dakbokkeumtang Recipe by Chef Jung Ho-young
(source: YouTube channel ‘정호영의 오늘도 요리 Kitchen Caden')

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Table of Contents

• Ingredients
• Sauce
• Instructions
• Tip

Ingredients (2 to 3 servings)

• 1 whole Chicken (1.5kg)
• 2 potatoes (100g–150g each)
• 1/2 onion
• 1 stalk green onion
• 1 heaping tablespoon minced garlic
• Cooking oil (olive oil or pork lard recommended)

Sauce

• 6 tablespoons soy sauce
• 5.5 tablespoons allulose 
• 3 tablespoons mirin (Korean cooking wine)
• 4 tablespoons Korean red chili powder (gochugaru)
• 2 tablespoons oyster sauce
• 3 tablespoons Korean red pepper paste (gochujang)
• Black pepper (to taste)

Instructions

1. Clean the chicken thoroughly under running water to remove any blood.
2. In a deep pan, heat a generous amount of oil and add the chicken.
3. Add 1 tablespoon of minced garlic and 6 tablespoons of soy sauce, and sauté the chicken until the soy sauce is fully absorbed.
4. Pour in 300ml of water, then add allulose, mirin, chili powder, oyster sauce, and gochujang. Mix well and bring to a boil.
5. Add large chunks of potatoes and onions, and let it boil until the potatoes are soft.
6. Once the potatoes are cooked through, add pepper to taste and sliced green onion, then simmer over medium-low heat for about 5 more minutes.
7. Taste and adjust seasoning. You can add 1 more spoonful of minced garlic at the end for extra flavor.
8. Transfer to a serving plate and enjoy!

Estimated Nutrition Facts (Per serving)

• Calories: Approximately 500–550 kcal

• Protein: Around 45–50 g

• Fat: About 15–20 g

• Carbohydrates: Approximately 25–30 g (mostly from potatoes and sauce ingredients)

• Sodium: Moderate to high (due to soy sauce, oyster sauce, and gochujang)

Note: These values are estimated per serving, assuming the recipe serves 3 people.

Recipe source: YouTube channel ‘정호영의 오늘도 요리 Kitchen Caden'

TIP

1. In Korea, dakbokkeumtang is typically enjoyed with a bowl of steamed white rice.
The slightly thick, flavorful broth pairs perfectly when mixed with rice—it's incredibly satisfying!

But if you're trying to reduce your carbohydrate intake, consider limiting the rice to half a bowl.

Personally, I skip the rice altogether when I eat this dish. Since it already contains potatoes, I feel like there's enough carbs in the meal (just between us!).

2. The gochujang (Korean red chili paste) used in this recipe typically contains wheat and sugar. In Korea, low-sugar gochujang is available in stores, and that’s what I usually use.

I also sometimes make my own version at home. I’ll share a separate post with my low-sugar gochujang recipe soon!