Today’s dish is a cozy, nostalgic take on Dakdoritang—Korean spicy braised chicken—made even better with a generous handful of perilla leaves! The rich, spicy sauce soaks into the tender chicken, potatoes, and chewy rice cakes, and when you scoop it all with a spoonful of rice… it’s pure heaven.
To make this dish, blanch one whole chicken (plus a couple extra drumsticks if you like) in boiling water for 5 minutes, rinse under cold water, then return to the pot. Add chopped onions (1), small potatoes (4), and a handful of rice cakes. For the sauce, mix 1 heaping tbsp gochujang, 3 tbsp gochugaru, 3 tbsp soy sauce, 1.5 tbsp oyster sauce (or more soy sauce), 3 tbsp mirin, 2 tbsp sugar, 1 tbsp garlic, a pinch of black pepper, 1 chicken stock cube (or extra oyster sauce), and optional MSG.
Pour the sauce over the chicken and veggies, add enough water to mostly submerge the ingredients, and boil on high for 5 minutes.
Reduce to medium heat and simmer until chicken and potatoes are tender and sauce thickens. Add the tteok, simmer a few more minutes, then finish with a generous handful of chopped perilla leaves, green onions, and chili peppers if desired.
Want it spicier? Add two chopped Cheongyang green chilies. Want extra indulgence? Add instant noodles!
Full cooking video is below—watch it for step-by-step visuals!
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