Simple Recipe: Spicy Braised Chicken

Simple Recipe: Spicy Braised Chicken

Last Saturday, a simple message from someone who has been nice to me since the day we first met made me smile. I felt quite a sense of accomplishment. Everything I share on this blog truly comes with a happy heart with hopes of inspiring and helping others in one way or another. I don’t mind sharing things I know of. Receiving an appraisal like this means a lot to me. This encourages me to do better.


Grateful one here! ♥

In case you missed my kimchi fried rice recipe, go right here.

It’s been a year since I moved to Japan to be with my husband and I’m pleased to say that a lot of things have eventuated. From our blooming love, travels, self-discoveries, my period of acclimatization, and my growing enjoyment of cooking have graciously contributed a lot to this new chapter of my life.

So to laud my one year of living here, I decided to cook something new. Mr. Google suggested dozens of recipes which seemed great, but I wanted it to be easy and low-cost. Here’s my version of dakbokkeumtang (닭보끔탕) or dakdoritang (닭도리탕), a spicy braised chicken Korean cuisine.



*enough for 2 servings*

⇒ 700 grams, chicken, chopped into bite size (I bought the breast part because Danny likes it.)

⇒ 1/2 tbsp, sesame oil

⇒ 1/2 large white onion, chopped

⇒ 2 tsp, garlic, minced (I used that one in the small bottle. Cheaper than the fresh ones here.)

⇒ 3 pieces, dried red chili (You may skip this if you can’t eat a very spicy dish.)

⇒ 1/4 cup, gochujang (고추장red chili paste)

bibimbap gochujang

I used the same one for the kimchi fried rice last time.

⇒ 1/4 cup, soy sauce

⇒ 1 1/2 cup, water

⇒ 1/4 tsp, white sugar

⇒ 4 small potatoes, chopped into bite size

⇒ finely chopped spring onion for garnish


1. Heat the sesame oil in a pan.

2. Sautè the onion and garlic for 2 minutes. (low heat)

3. Add the chicken and sautè until its color changes (whitish). (low heat)

4. Mix in the rest of the ingredients except for the potatoes and spring onion. Cover. Stir occasionally.

5. Let the mixture come to a boil and simmer for 20 minutes. Cover. Stir occasionally.

6. Add the potatoes and continue to simmer for 30 minutes. Cover. Stir occasionally.

7. Garnish it and serve hot.

Processed with MOLDIV

Itadakimasu! (A Japanese expression used before eating.)


31 responses

  1. I like this recipe a lot, I felt myself wanting to add black bean sauces like I see a lot in the Vietnamese and Chinese groceries where I live in Chicago – it’s very common, it comes in glass jars, it’s fermented black soybeans is what I gather, it has nothing to do with “black beans” like Chipotle has, but what it is really good for is adding umami and depth and more sustenance and calories that would help me enjoy something quick like this that also has hot peppers. That’s why I like having two or three jars of Chinese staples, even though I am by no means knowledgable about “real” Chinese cooking. Thanks for the recipe, the one thing I always need as a cook is a quick way to get tasty proteins nice and hot, ha.

    Liked by 1 person

  2. This look so good! Will try to cook this for my hubby! 🙂

    Browsing through your blog right now, Sheryl. I started from your dating life heehee 🙂

    Liked by 1 person

Thoughts? Questions? (Not a WordPress user? Contact me via email or Facebook.)

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: