During the Joseon era, people used to consume more pheasant than chicken. That explains the common phrase in the past, “pheasant instead of chicken,” in Korea, which changed over history to “chicken instead of pheasant.” But in the 20th century, with the introduction of Western-style mass poultry farming in Korea, chicken dishes began to develop. Dakbokkeumtang is one of them. With the introduction of potatoes originating from the American continent and chili powder to the country between 18th and 19th century, recipes to cook maeuntang with meat, potatoes and chili powder was first created. Likewise, dakbokkeumtang, or chicken and potatoes braised in spicy seasoning sauce, has become a local favorite. The delicacy was commonly called “dakdoritang” before - a combination of ‘dak’ meaning chicken in Korean and the Japanese word ‘dori’, meaning bird. The erroneous name reflects the social circumstances of the 20th century Korea under Japan’s colonial rule when the dish was first made. But it would make more sense to use the original name, dakbokkeumtang or dakmaeuntang.

Main Ingredients :
(Serves 2)
1 kg chicken (1 whole chicken), 2 big (100g) potatoes, 2 tsp salt, 1 medium-size onion, 2 dried red peppers, 1 scallion
Chicken-flavoring spices : 1 tbsp refined rice wine, 1 tbsp garlic juice, 1 tbsp soy sauce, 2 tsp white wine

Spices :
Seasoning sauce : 2 tbsp red chili powder, 1 tbsp red pepper paste, 2 cups water, 1 tbsp red pepper oil, 2 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp ginger juice, 2 tbsp apple juice, 1 tbsp starch syrup or oligosaccharide, 1 tsp sugar, 1/4 tsp ground pepper



☑ Marinate the chicken pieces for about 10 minutes to rid the poultry smell and other unpleasant odor. But if you leave it too long, the chicken will become too tender and tasteless.
☑ Make sure to remove the sprouts from potatoes because they contain poisonous substance called solanine.
☑ Soaking the peeled potatoes in cold water would remove the starchy substance around them and will prevent the ingredient from burning easily.
☑ When cooking the half-cooked chicken pieces with the seasoning sauce, first cook for about 5 minutes on medium heat without the lid to release the poultry smell.
☑ Pour 2/3 of the seasoning sauce at first. Gradually add the remainder as you control the thickness of the soup.
☑ Stir occasionally to prevent the ingredients from burning.


Kim Su-jin: Hansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)