KOREAN HOME COOKING
Chicken Breast Dakbokkeumtang (닭가슴살볶음탕)
닭가슴살볶음탕 · Dak-gaseumsal Dakbokkeumtang
A leaner take on Korea’s fiery braised chicken, with chicken breast, potato, zucchini, and a glossy gochujang sauce.
WHY THIS DISH MATTERS
A little cultural context
Dakbokkeumtang is a beloved family braise usually made with bone-in chicken. This breast-only version trades richness for speed while keeping the bold, rice-loving sauce.
INGREDIENTS
What you'll need
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COOKING WEBTOON
Cook it panel by panel
A quick visual memory guide for the whole recipe.
1Cut evenly
8 minutesCut chicken, potatoes, and carrot into 1 1/4-inch/3-cm pieces. Slice the onion, cut zucchini into thick half-moons, and slice the scallion diagonally.
- 2
Sear and season
7 minutesHeat 1 tablespoon oil in a wide pot over medium-high. Add chicken, garlic, and soy sauce and stir-fry for 6 to 7 minutes, until no raw surface remains and the soy begins to caramelize.
- 3
Build the sauce
2 minutesAdd water, gochugaru, sugar, mirin, gochujang, corn syrup, and a few grinds of pepper. Stir until the paste dissolves.
- 4
Braise the vegetables
15 minutesAdd potato, carrot, onion, and zucchini. Cover partially and simmer over medium for about 15 minutes, stirring once halfway through, until the potato is tender.
- 5
Finish gently
5 minutesAdd scallion and simmer over medium-low for 5 minutes. Check that the thickest chicken pieces reach 165°F/74°C, then take the pot off heat.
AI-assisted illustration. Follow the written recipe below for exact measurements, doneness, and food-safety details.
DIRECTIONS
How to make it
- 01
Cut evenly · 8 minutes
Cut chicken, potatoes, and carrot into 1 1/4-inch/3-cm pieces. Slice the onion, cut zucchini into thick half-moons, and slice the scallion diagonally.
- 02
Sear and season · 7 minutes
Heat 1 tablespoon oil in a wide pot over medium-high. Add chicken, garlic, and soy sauce and stir-fry for 6 to 7 minutes, until no raw surface remains and the soy begins to caramelize.
- 03
Build the sauce · 2 minutes
Add water, gochugaru, sugar, mirin, gochujang, corn syrup, and a few grinds of pepper. Stir until the paste dissolves.
- 04
Braise the vegetables · 15 minutes
Add potato, carrot, onion, and zucchini. Cover partially and simmer over medium for about 15 minutes, stirring once halfway through, until the potato is tender.
- 05
Finish gently · 5 minutes
Add scallion and simmer over medium-low for 5 minutes. Check that the thickest chicken pieces reach 165°F/74°C, then take the pot off heat.
SHOP & SUBSTITUTE
Cook it anywhere
Ingredient swaps
Korean zucchiniUse regular zucchini or yellow squash.
Corn syrupUse rice syrup or honey.
Korean pantry guide
Fermented Korean chile paste that brings heat, sweetness, and body.
Search: Korean gochujang fermented chile pasteKorean red pepper flakes with warm fruitiness rather than one-note heat.
Search: Korean gochugaru flakesServe it with
- Steamed rice
- Dongchimi
- Simple bean sprout namul
Spice level
Medium-hot. Halve both gochugaru and gochujang for a milder stew.
Store & reheat
Refrigerate for up to 3 days. Reheat gently with 2 tablespoons water; stop once steaming to protect the lean chicken.