Boneless Korean Spicy Braised Chicken Recipe (Dak-bokkeum-tang)

If you love Korean spicy braised chicken but want a version that skips the usual gochujang and uses boneless thigh meat, this boneless Korean spicy braised chicken recipe is exactly what you need. Known as dak-bokkeum-tang or dak-doritang, this dish delivers a deeply savory, mildly spicy stew with tender chicken and soft potatoes in a glossy, umami-packed sauce.

The technique here is what sets it apart. Instead of boiling the chicken first, you dry-sear the skin side until golden, then build the sauce directly in the pan. A single spoonful of ssamjang adds a fermented depth that makes the broth extra rich. This homestyle Korean chicken dinner comes together in under 40 minutes and is perfect for serving over steamed rice.

What Is Dak-Bokkeum-Tang?

Dak-bokkeum-tang is a Korean spicy braised chicken dish that balances spicy, savory, and slightly sweet flavors. The chicken is first pan-seared without oil, then simmered with gochugaru (Korean red pepper flakes), soy sauce, garlic, and a touch of sugar. Unlike jjim (steamed) versions, bokkeum-tang involves a brief stir-fry step before adding liquid, giving the sauce a concentrated, glossy finish.

This particular version uses boneless chicken thighs, which cook faster and are easier to eat. The potatoes are added late so they stay intact and the broth remains clear. The result is a hearty stew with a thick, clingy sauce that coats every piece of meat and vegetable.

What You’ll Need to Make This Boneless Korean Spicy Braised Chicken Recipe

Tools:

• Large non-stick skillet or wide pot with lid
• Chef’s knife and cutting board
• Measuring spoons
• Wooden spatula

Ingredients overview:

• Boneless chicken thighs (or a mix of breast and thigh)
• Potatoes, onion, scallions, and fresh chilies
• Gochugaru, soy sauce, sugar, garlic
• Ssamjang (Korean fermented paste blend)
• Water

Why You’ll Love This Spicy Braised Chicken

• No gochujang needed – uses gochugaru and ssamjang instead for a cleaner, less sweet heat
• Dry-sear method renders chicken fat naturally, adding richness without extra oil
• Boneless meat cuts cooking time in half compared to bone-in versions
• Late-added potatoes stay firm and broth remains clear, not starchy
• One-pan cooking means minimal cleanup
• The sauce is so flavorful you’ll want to spoon it over rice or even stir-fry leftovers

Ingredients

• 1 kg (2.2 lbs) boneless chicken thighs (or boneless chicken, cut into large chunks)
• 3 pinches salt
• 2 large potatoes, sliced into thick rounds (about 2 cm / 3/4 inch)
• 1 medium onion, thinly sliced
• 1 large scallion, chopped
• 4 cheongyang green chilies, sliced (or 2 serrano peppers)
• 1 red chili, sliced (optional, for garnish)
• 1 tablespoon minced garlic
• 3 tablespoons sugar
• 8 tablespoons soy sauce
• 4 tablespoons gochugaru (Korean red pepper flakes)
• 1 liter (4 cups) water
• 1 tablespoon ssamjang (Korean fermented soybean and chili paste)

All measurements are based on standard tablespoon (15 ml) and rice spoon equivalents.

Method

Step 1: Prepare the chicken

Cut the boneless chicken into large chunks (they will shrink as they cook). Leave any attached fat intact — it will render during searing.

Step 2: Dry-sear the chicken

Place a large skillet or pot over high heat. Add the chicken pieces skin-side down (if using skin-on thighs) without any oil. Sprinkle with 3 pinches of salt. Let cook undisturbed for 3 minutes. Do not flip. The skin should become golden and crisp.

Step 3: Brown the other side

Flip the chicken and cook for another 2–3 minutes until lightly browned. Remove any excess fat if desired, but leave enough for flavor.

Step 4: Build the sauce base

Reduce heat to medium. Add the chopped scallion, minced garlic, sugar, and soy sauce. Stir and let the soy sauce bubble and reduce slightly, about 1 minute, scraping up any browned bits from the pan.

Step 5: Add gochugaru

Turn the heat to low (or off). Add the gochugaru and stir well until the chicken is evenly coated. The mixture should look like a thick, glossy paste — similar to dak-galbi.

Step 6: Add water and ssamjang

Pour in 1 liter of water. Add the ssamjang and stir to dissolve. Increase heat to high and bring to a boil.

Step 7: First boil (10 minutes)

Cover the pot and boil on high heat for exactly 10 minutes. The boneless chicken will cook through quickly. If using bone-in pieces, extend this time by 5–8 minutes.

Step 8: Add vegetables and simmer (15 minutes)

Add the sliced potatoes, onion, and green chilies (reserve some chilies for garnish if desired). Stir gently, cover, and reduce heat to medium-low. Simmer for 15 minutes, stirring once halfway to prevent sticking. The potatoes should be tender but not falling apart.

Step 9: Finish and serve

Taste the broth and adjust seasoning if needed. The sauce should be slightly thickened and intensely savory. Garnish with fresh red chili slices and extra scallion if desired. Serve immediately with steamed rice.

Tips, Variations, and Serving Suggestions

• For a thicker sauce, uncover the pot during the last 5 minutes of simmering and increase heat to high to reduce slightly.
• If you prefer a milder heat, reduce the cheongyang chilies to 2 and use a mild gochugaru.
• Leftover broth and vegetables can be stir-fried with leftover rice for a quick fried rice the next day.
• This recipe is naturally free of alcohol and pork-based ingredients; it is suitable for most home kitchens.

Serving suggestion: Pair with a simple side of kimchi and a light soup (like muguk or radish soup) for a complete Korean meal.

FAQ

Can I use bone-in chicken for this recipe?
Yes. Increase the initial boil time after adding water to 18–20 minutes, then add potatoes and simmer another 15 minutes. The total cooking time will be longer, but the flavor is equally delicious.

What if I don’t have ssamjang?
Ssamjang adds a fermented depth, but you can substitute with a mixture of 1/2 tablespoon doenjang (soybean paste) and 1/2 tablespoon gochujang (if available). The flavor will shift slightly but still be excellent.

Is this recipe very spicy?
The heat level is moderate — warm and pleasant rather than fiery. The gochugaru provides color and mild heat, while the chilies add a fresh kick. Adjust the number of chilies to your tolerance.

Can I make this ahead?
Yes. The flavors deepen overnight. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Freeze for up to 1 month. Thaw overnight in the fridge before reheating.

This boneless Korean spicy braised chicken recipe brings the bold, comforting flavors of dak-bokkeum-tang into your home kitchen with minimal fuss. The clever dry-sear technique and the surprising addition of ssamjang create a sauce that is rich, savory, and just the right amount of spicy. Whether you are new to Korean cooking or a seasoned home cook, this dish is a keeper. Gather your ingredients, fire up the stove, and enjoy a bowl of hearty Korean braised chicken with potatoes tonight.