Bone-In Dak Galbi (Korean Spicy Braised Chicken)
Easy Dinner Recipe with Homemade Dak Galbi Sauce
I was planning to make a spicy chicken stew, but my husband asked for something thicker and less soupy — more like Dak Galbi.
So instead of a broth-heavy dish, I went with a bone-in Dak Galbi — tender chicken simmered in a sweet-spicy gochujang sauce that clings beautifully to every bite.
The sauce is a little richer in gochujang than usual, so you could even call it a “Gochujang Braised Chicken.”
Either way, this version is full of flavor, hearty, and perfect for a cozy dinner at home.
Let’s get started!
🍗 Ingredients
(1 tablespoon = 1 standard spoon)
Chicken & Base
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1 whole chicken, cut for stew (about 1 kg / 2.2 lb)
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2 tbsp perilla oil (or sesame oil)
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½ cup water (120 ml)
Dak Galbi Sauce
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2 tbsp sugar
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2 tbsp Korean red pepper flakes (gochugaru)
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2 tbsp minced garlic
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3 tbsp Korean chili paste (gochujang)
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2 tbsp soy sauce
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2 tbsp apple juice
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½ tsp black pepper
Vegetables
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½ green onion (or 1 small leek)
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½ onion
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1 small piece carrot
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2 green chili peppers
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Toasted sesame seeds, for garnish
🥕 Prep the Ingredients
For this recipe, keep the vegetables simple — just onion, carrot, green onion, and green chili.
Since everything will cook together in one pan, slice them into similar-sized pieces so they cook evenly.
Give the chicken a quick rinse under cold water.
We’ll parboil it briefly to remove any impurities before braising.
💧 Parboil the Chicken
Bring a pot of water to a boil and add the chicken pieces.
Let them boil for about 10 minutes to cook halfway and clean the flavor.
This step keeps the final sauce clean and free from any scum.
Once done, rinse the chicken in cold water and remove any leftover bits around the bones.
Now you’ve got clean, tender chicken ready for the pan.
🌶 Make the Dak Galbi Sauce
In a bowl, combine all sauce ingredients —
sugar, gochugaru, minced garlic, gochujang, soy sauce, apple juice, and black pepper.
Mix well until it becomes a rich, thick paste.
It’s a simple ratio that’s easy to remember and adjust for your taste later.
🍳 Cook the Chicken
Heat 2 tablespoons perilla oil in a wide pan or skillet.
Add the chicken and sear both sides until lightly golden.
Pour in about ½ cup of water, cover, and let it simmer for 10 minutes to tenderize.
Add the prepared sauce, toss well to coat every piece, and cook for a few minutes.
Stir in the vegetables, and if the sauce looks too dry, splash in another ½ cup of water.
🍽 Dinner Ready!
This bone-in Dak Galbi takes a little time, but the results are so worth it.
The sauce is spicy, sweet, and savory — perfect for mixing with rice.
My family loves to scoop the sauce over rice right from the pan until it’s spotless.
If you’re in the mood for something cozy and full of flavor,
this is a great one-pan dinner that brings everyone together.
Final Notes
The weather turned a bit chilly today after a short morning drizzle — the perfect excuse for something warm and comforting like this. Stay cozy and enjoy your meal!
