Korean · lunch, dinner

Dakbokkeumtang (Korean Spicy Braised Chicken)

Dakbokkeumtang (Korean Spicy Braised Chicken) — from Maangchi's cooking video Watch how it’s made · 11:35

Video by Maangchi on YouTube · Open on YouTube

75 minServes 3349 kcal a serve
  • Gluten-free with a swap: Use tamari and a gluten-free gochujang to keep it gluten-free
  • Dairy-free if you leave out the milk
  • Nut-free

Contains: Gluten, Milk, Soy. Check labels on stock, sauces and spice mixes.

Around 40 g of protein and just 5 g of fat per serve from chicken breast braised with potato and onion. The cook leaves out the usual sugar and lets apple sweeten the sauce; rich in vitamin B6 and selenium.

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Ingredients 15

Method

Tap a time to watch that step in the video.

  1. Rinse the chicken, cut each breast in half crosswise, then cut deep slits about 1 cm apart across each piece so it opens like an accordion. Sprinkle with the salt, add the milk, mix and refrigerate for at least 30 minutes. 1:26
  2. Mix the soy sauce, gochugaru, gochujang, garlic, ginger and black pepper into a paste. 3:05
  3. Lift the chicken out of the milk and tuck the apple slices into the slits. Lay the pieces in a shallow pan with any leftover apple, spread the paste on top and pour in 2½ cups water. 4:41
  4. Cover and cook over medium-high heat for 15 minutes. 5:40
  5. Add the potato, onion and green chilli so they sit in the liquid. Cover, turn the heat to medium and cook 15 minutes more until the potato is tender; add a little water if it reduces too much. 8:08
  6. Add the green onions, turn the heat up to medium-high and let it bubble for about 1 minute. Serve straight from the pan. 9:30

Tip. The cook serves it with rice and a spicy cucumber side salad. Spoon the broth and potato over the rice. Chicken thighs work too for a richer version.

The method is a summary in our words — the video shows every step.

One serve gives you 1 of 3

Energy349 kcal1,460 kJ
Protein40 g80% of a day
Fibre5.2 g19% of a day
Carbohydrate36 g31 g net · 11 g sugars13% of a day
Fat5 g1.3 g saturated6% of a day
Sodium1,220 mg53% of a day

Where the energy comes from one serve

  • Net carbs 38%
  • Protein 48%
  • Fat 14%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Lower-carb idea. About 45% of the 31 g of net carbs come from the potato. To cut carbs, try cauliflower, celeriac or turnip instead.

One serve has about 53% of a day’s sodium. Use less salt, stock or sauce, or a reduced-salt version, to bring it down.

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B6 High67%

1.1 mg a serve, mostly from chicken breasts (59%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Selenium High60%

33 µg a serve, mostly from chicken breasts (94%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Vitamin C High25%

23 mg a serve, mostly from potato (32%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Vitamin K High23%

28 µg a serve, mostly from green onions (75%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Potassium High22%

1020 mg a serve, mostly from potato (39%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Magnesium High20%

82 mg a serve, mostly from chicken breasts (40%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Iron Source17%

3.1 mg a serve, mostly from chicken breasts (36%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Zinc Source17%

1.9 mg a serve, mostly from chicken breasts (60%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Vitamin B12 Source17%

0.4 µg a serve, mostly from chicken breasts (94%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Folate Source12%

49 µg a serve, mostly from potato (42%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

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Vitamin A9%

81 µg a serve, mostly from gochugaru (71%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Vitamin E9%

1.4 mg a serve, mostly from gochugaru (49%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Calcium6%

77 mg a serve. Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Omega-35%

0.1 g a serve, mostly from chicken breasts (60%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin D1%

0.1 µg a serve, mostly from chicken breasts (96%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

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Recipe and video by Maangchi; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.