All this WFH at least means I use my slow cooker more often. Tonight’s dinner is Dakbokkumtang (닭볶음탕), also known was Dakdoritang and Dakmeyuntang, essentially, spicy braised chicken stew.


The fall off the bone chicken in a spicy sauce, the deliciously soft potatoes and carrots are incredible mashed into rice!
This is a really simple dish, packed full of flavour and a real winter warmer – something I need after feeling quite cold all day, turns out the office is a lot warmer than my old Victorian flat.

Recipe for 4:

-1kg chicken thighs, bone in, skin removed (you can use chicken breast chunks but I prefer thighs)
– 2 carrots, chopped in large chunks
– 3 potatoes, chopped into large chunks
– 1 large onion, also roughly chopped into chunks

Add the above into a slow cooker.

For the sauce: – 2 TBS gochujang
– 1 TBS gochugaru
– 2 TBS soy sauce
– 5 cloves of garlic, chopped
– 2 tsp sesame oil
– 1 TBS sugar or honey – 1 Tbs mirin

Mix the sauce, add to the slow cooker and mix.

Cook on high for 6h.
Add spring onions and sesame seeds once it’s cooked.

Serve over fluffy rice.

About the Author

Lia Kelly

Hey, I'm Lia. I'm a Cardiff-based home cook sharing authentic Korean recipes with anyone who is curious about Korean culture and flavours. Hope you enjoy Korean Kitchen Cardiff!

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