Recipe by: Tamlyn Kim

Source: family recipe

Serves: 4


  • 800 g chicken with bone and skin, cut in pieces
  • 1 potato
  • 1 carrot
  • 1 onion
  • Green of 1 Chinese leek
  • 6 garlic cloves (optional)
  • 2 cups of water, approximatively

Ingredients (Marinade)

  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp minced garlic
  • 2 Tbsp Korean hot pepper flakes
  • ½ tsp grated ginger
  • 1 tsp cooking wine/sake
  • 1 tsp hot pepper paste
  • ½ tsp black pepper


  • Wash the chicken and cut into medium sized pieces
  • Blanch the chicken in boiling water to remove excess fat and blood. Wash and drain.
  • Cut potato, carrot and onion into medium sizes cubes. Slice the leek in diagonal
  • Mix all the ingredients of the marinade in a small bowl.
  • Put the chicken in a pan and cover with the 2 cups of water.
  • When it starts to boil, add the garlic cloves, all the vegetables – except leek – and the marinade.
  • Stir thoroughly and cook on medium heat for 30 min with a lid
  • Add the sliced leek, turn off the heat and sprinkle with sesame seeds.

Download PDF here (more photos are in the PDF): South Korean Dak Bokkeum Tang (Spicy Braised Chicken) Tamlyn Kim