Dakbokkeumtang Recipe: The Best Spicy Korean Braised Chicken You Need to Try

A classic home-cooked dish that combines tender chicken with a rich, spicy sauce—let’s dive into the history of Dakbokkeumtang (닭볶음탕) and learn how to make it deliciously at home.

Dakbokkeumtang [Photo Credit] Flickr, Mujungreokjidae Seoul

 

🍲 The Origins of Dakbokkeumtang

Dakbokkeumtang is a traditional Korean dish that has been enjoyed for centuries. Historical records show that a similar dish called "Doritang" (도리탕) was mentioned in Haedongjukji (해동죽지), a 1925 cookbook that listed it as a specialty of Pyongyang.

Unlike modern Dakbokkeumtang the original Doritang was not spicy as it did not include gochujang (고추장) Korean red chili paste or gochugaru (고춧가루) Korean chili flakes. As these ingredients became more common in Korean cuisine, the dish evolved into the spicy and flavorful Dakbokkeumtang we know today.

 

🍲 Dakbokkeumtang in Modern Korean Cuisine

In recent years, Dakbokkeumtang has been transformed in many ways to suit contemporary tastes. Some variations include adding cheese for extra creaminess, while others incorporate seafood for a more diverse flavor profile. These innovations continue to increase the dish’s popularity, making it a staple in Korean households and restaurants.

 

🍲 Popular Dakbokkeumtang Recipe

Today, I’m sharing a famous Dakbokkeumtang recipe by Ryu Soo-young, a well-known Korean actor and home-cooking expert. This recipe was featured on the popular Korean TV show "New Release, Pyeon Restaurant" (신상출시 편스토랑) on KBS2, and it has since gained widespread recognition. Below, you’ll find the original recipe as demonstrated on the show, along with an English translation of the cooking instructions.

📺 Video - Ryu Soo-young’s “10,000 KRW Dakbokkeumtang”, New Release, Pyeon Restaurant

[Source] Youtube, KBS Entertain

 

🔥 Ryu Soo-young’s Dakbokkeumtang Recipe

🛒 Main Ingredients

- 1 whole chicken, approx 1kg, cut into pieces

- 1 onion

- 2 potatoes

- 4 Cheongyang chili peppers, spicy Korean green chili

- 1 green onion

- 2 red chili peppers (optional)

  

⚖️ Seasoning

- 4 tbsp gochugaru Korean chili flakes

- 3 tbsp sugar

- 8 tbsp soy sauce

- 1 tbsp ssamjang Korean soybean paste

- 1 tbsp minced garlic

- 1-liter water

- 3 pinches of salt

 

📖 Step-by-Step Cooking Instructions

1. Preparing the Chicken

- Rinse the chicken thoroughly under running water, removing any blood clots or impurities between the bones. Please do not remove the fat, as it adds flavor to the dish.

 

2. Prepping the Vegetables

- Roughly chop the onion

- Slice the green onion diagonally

- Chop the Cheongyang chili peppers into small pieces

- Cut the potatoes into 1 cm thick slices

 

3. Searing the Chicken (the Most Crucial Step)

- Preheat a wok or pan without oil. Place the chicken pieces skin-side down and sear over high heat.

- Do not overcrowd the pan. Place the chicken one piece at a time, starting with the fattier parts. This helps maintain the wok’s temperature.

- Sprinkle three pinches of salt over the chicken. Do not flip immediately—let it sear for about three minutes before turning it over once.

- If your chicken has slight fat, drizzle a small amount of cooking oil around the edges of the pan.

- Once the chicken releases enough oil, add 1 tbsp minced garlic and the chopped green onions, then stir-fry continuously to enhance the flavor.

 

4. Adding the Seasoning

- Add 8 tablespoons of soy sauce to the pan and boil until it slightly caramelizes. Then, reduce to medium heat and add 4 tablespoons of gochugaru Korean chili flakes and 3 tablespoons of sugar. - Stir-fry continuously.

- Once you notice the formation of chili oil, pour in 1 liter of water.

- Add 1 heaping tablespoon of ssamjang Korean soybean paste and mix well.

- Increase the heat to high, cover with a lid, and let it boil vigorously for 10 minutes.

 

5. Adding the Remaining Ingredients

- After boiling the broth, add potatoes, onions, and Cheongyang chili peppers. Reduce to medium heat and simmer for an additional 15 minutes.

 

6. Final Touches

- If available, top with red chili peppers for garnish before serving.

- You can adjust the spiciness by adding more Cheongyang chili peppers and the sweetness by increasing the sugar to taste.

 

📌 Cooking Tips

- This recipe’s unique step is grilling and stir-frying the chicken to remove any gaminess and enhance flavor. The addition of ssamjang also makes this recipe unique.

- Enjoy the completed Dakbokkeumtang with warm rice for a more satisfying meal. For variety, feel free to add rice cakes or mushrooms.

- Although Dakbokkeumtang is enjoyed year-round, using seasonal potatoes in autumn and winter enhances the dish's depth of flavor.

- If there is a Korean market nearby, you can buy all the ingredients at once.

- Read the following posts if you have any questions about Korean seasoning.

🔖 The Ultimate Guide to Korean Seasonings and Sauces for Home Cooks

 

Now it’s your turn to try making delicious Dakbokkeumtang at home. Enjoy this heartwarming meal with family and friends. It's highly recommended—even those unfamiliar with Korean cuisine will love it!

 

[Appendix] Translated Video Script

Since multiple people participated in the cooking show, the script may be missing dialogue or inaccuracies. I appreciate your understanding. Below is a summary, followed by the full translated script.

 

Ryu Soo-young’s “10,000 KRW Dakbokkeumtang” Summary

1. Basic Ingredients and Pricing 00:00

- 1kg of chicken typically costs 7,000–9,000 KRW when on sale, making this dish possible for under 10,000 KRW, including potatoes
- Rinse the chicken thoroughly, remove any odor, then soak it in cold water for preparation

 

2. Cooking Starts Using Chicken Fat 01:04

- Place the chicken in a pan skin-side down first to naturally render its fat
- The fat released enhances flavor. Avoid adding water too early, as it will dilute the taste

 

3. Importance of the Seasoning Ratio 03:12

- Golden ratio Soy sauce 8 Gochugaru 4 Sugar 3 (8 4 3 rule)
- No gochujang used for a deeper restaurant-style taste

 

4. Cooking the Seasoning Sauce Stir-frying Soy Sauce & Gochugaru 04:18

- Let the soy sauce bubble up to enhance umami flavor
- Lower the heat when adding gochugaru and sugar to avoid a raw chili powder smell

 

5. Special Secret Ingredient Adding Ssamjang 06:28

- Unlike typical Dakbokkeumtang this recipe includes 1 tablespoon of ssamjang
- The ssamjang boosts umami depth and richness in the broth

 

6. Simmering & Potato Timing 07:34

- Boil on high heat for 10 minutes, then simmer on medium for another 15 minutes
- Potatoes should be added later to prevent the broth from becoming too thick

 

7. Final Adjustments & Completion 09:40

- Check broth consistency, then add potatoes, onions, and Cheongyang chili peppers and simmer for another 15 minutes
- Adjust spiciness with Cheongyang chili peppers and sweetness with sugar

 

8. The 10,000 KRW Challenge Complete 10:51

- The final dish has a deep, umami-packed and spicy flavor
- Perfect for camping—bring chicken and ssamjang for a simple meal

 

9. Gratitude for Sharing the Recipe

- Viewers appreciate the simple yet professional techniques
- Despite its ease, the taste rivals franchise restaurant dishes

 

10. Final Verdict

- One bites in, and everyone exclaims, “Delicious!”
- The recipe stays true to its budget-friendly yet flavorful promise

 

Full Transcript

닭볶음탕의 닭은 1Kg 정도 쓰시면 되고요
For Dakbokkeumtang, use about 1kg of chicken.

가격은 보통 할인 들어가면
When on sale, the price is usually

7,000원 이렇게 9,000원
around 7,000 to 9,000 KRW.

요사이인데요 닭하고 감자까지 합쳐서 만원 안으로 사실 수 있어요
These days, you can get both chicken and potatoes for under 10,000 KRW.

큰 거 사셔도 괜찮아요
It's okay to buy a bigger one.

만원 안 넘네 다행히
Thankfully, it doesn't exceed 10,000 KRW.

일단 닭을 좀 씻어 볼게요
First, let's wash the chicken.

내장들 좀 닦아내고 깨끗하게 잡내 안 나게
Please remove any remaining organs and clean them thoroughly to eliminate any odors.

아 저래야지 잡내가 좀 잡히는군요
Ah, that's how you remove the gamey smell.

고인 피랑 뼈 조각도 닦아내는 거예요
Also, wipe off any pooled blood and bone fragments.

여기에 붙어 있는 엉덩이 지방 같은 거 굳이 떼내지 마세요
Don't remove the fat near the tail.

여기서 기름이 나와서 고소해지거든요
It releases fat, making the dish richer in flavor.

그냥 찬물에 살짝 담가 놓으면 돼요
Just soak it in cold water for a while.

파를 좀 쓸어야겠죠
Now, let's cut some green onions.

파도 그냥 숭덩숭덩 쓸면 돼요 1cm 정도로
Chop them roughly into about 1cm pieces.

대파
Green onion.

자 대파는 뭐 집에 있잖아요
Most people already have green onions at home.

여러분 대파 있고 요리하시는 분들은
If you cook, you probably have green onions on hand.

저는 요즘 대파 키우거든요
I grow green onions these days.

아 대파테크
Ah, "green onion farming tech!"

대파테크를 하더라고
People are really into growing green onions lately.

대파테크
Green onion farming.

양파는 가능하면
For onions, if possible,

양파는 채 써는 게 좋아요
it's best to slice them.

역시 역시
As expected.

시원시원하다
Looks nice and clean.

아 저 연필은 뒤에 붙어 있는 건가요?
Oh, is that pencil attached to the back?

아니 저렇게 요리하니까 섹시해
No, but cooking like that looks stylish.

연필 딱 뒤에 꽂고 하니까
With the pencil tucked behind, it looks cool.

고추도 됐어요
The chili peppers are ready, too.

우와 진짜 빠르게 하신 거야
Wow, that was really fast!

대양고 대양고

🔎 I wrote this, but I don't know what it means.

짜짜짜라짜 짜짜자
Chop, chop, chop!

프라이 팬은 좀 버겁겠죠 궁중 팬이나 여기가 높은 소태 팬을 쓰세요 큰 걸로 쓰세요
A frying pan might be too small, so use a deep wok or a larger sauté pan.

아 이 팬 종류까지 알려주시는 디테일
Wow, even explaining the types of pans!

그렇죠 중요하죠
Yes, it's important.

그럼요 그럼요
Of course, of course.

중요합니다
It is important.

자 닭을 올려 볼까요
Now, let's put the chicken in.

한번 구워서
To pan-fry once.

어디부터?
Where should we start?

껍질 있는 데부터
Start with the skin side down.

지방 많은 껍질 있는 데부터 이렇게
Place the fatty skin side first.

어 ~
Oh~

아 여기 또 항상 알려주시는 그 기름 부분부터
Ah, always teaching us about rendering fat first!

그렇지 그렇지
That's right, that's right.

항상 목 있는 데의 기름이 많고요 엉덩이 쪽에 기름이 많으니까요
There’s always more fat near the neck and tail.

(그) 부위부터 이렇게 놔 주시면은 기름이 쭉 빨리 나오겠죠
Placing those parts first will quickly render the fat.

어 닭을 근데 굽네요 볶음탕인데
Oh, so he is grilling the chicken first? But it's a braised dish.

아 이게 어남선생 치트키죠
Ah, this is Ryu Soo-young’s signature trick.

🔎 Eonam Teacher (어남선생) is Ryu Soo-young’s nickname.

항상 이렇게 고기를 구워서 해요
He always sears the meat first.

이렇게 한 개씩 넣은 이유는
The reason for adding one piece at a time is

이거 때려 부으면은 한꺼번에 물이 확 나와서 팬 온도가 뚝 떨어져 가지고
If you dump everything in at once, too much liquid releases, dropping the pan’s temperature.

부어 버리면은 물까지 같이 들어가고 흥건해져 가지고 쪄 지겠죠
If that happens, it gets too watery and ends up steaming instead.

쪄지면 맛없어요
Steamed chicken isn’t tasty.

맞아 쪄지면 맛이 없다 항상 얘기해 주시는 거 같아
Yeah, he always says that steamed meat doesn’t taste good.

여기다 밑간을 해야죠
Now, we need to season it.

세 꼬집 이렇게 넣으세요
Add three pinches of salt like this.

한 3분 정도 봅니다 (굽는 시간)
Sear for about three minutes.

그 사이에 만지지 마세요
Don't touch it while it's cooking.

뒤적뒤적하면 물만 나오고 제대로 안 구워져요
If you stir it too much, moisture comes out, and it won’t sear properly.

참 이 신기한 게 기름이 싹 나오는 게
It’s fascinating how the fat renders out.

한 3분쯤 지났으니까 뒤집어 볼게요
It’s been about three minutes, so let’s flip it over.

어 요정도 요렇게
Oh, this looks about right.

아~
Ah~

어머~
Oh my~

어~
Oh~

이러면 치킨인데
Now it’s basically fried chicken!

어때요 3분쯤 지나니까 거의 전체적으로 한 번 바깥이 구워졌죠
See? After about three minutes, the outside is evenly seared.

이렇게 구우면서 잡내도 날리고 마이아르 반응 일어나서 좀 더 맛있어지려는 거예요
By searing, we eliminate any odor and trigger the Maillard reaction for a richer flavor.

마이아르
Maillard reaction.

만약에 사신 닭이 기름이 너무 없어서 잘 안 붙고 막 들러붙는다
If your chicken doesn’t have much fat and sticks to the pan,

그러면 기름 한바퀴 두르시면 됩니다
just add a little bit of oil around the pan.

어때요 기름이 많이 나왔어
Look at that! So much oil has come out.

닭의 기름은 좀 뭔가 맛있어요
Chicken fat has a really delicious flavor.

아 맛있겠다
Ah, this looks so good.

그쵸 구웠을 때 맛있어요
Right? It tastes better when it's seared.

그 다음에 뭘 넣어, 다진마늘,
What do we add next? Minced garlic.

다진 마늘 한 숟가락
One tablespoon of minced garlic.

캬, 요기 또 또 확 잡아줘 또 잡아줘 잡내를 또 잡아줘
Wow, this helps eliminate the gamey smell completely.

그리고 파 같이 넣어
Then, add the green onions as well.

어~ 벌써 맛있다 벌써 맛있어
Oh~ it already smells delicious.

야 아니 이거 갈비 통닭이네
Wow, this looks like a whole grilled chicken dish.

와 아니 진짜 이거 비주얼만 보면 그 프랜차이즈 굽땡치킨 거기랑 똑같아요
Wow, just by looks, it’s identical to that famous franchise, “Grilled Something Chicken.”

🔎 The famous Korean chicken brand "Goobne Chicken" was called "Goob○ Chicken" on the broadcast to avoid advertising concerns. “땡” means “○”.

어 이것만 먹어도 맛있을 거 같지
It looks good enough to eat just like this.

맛있지
Of course, it’s delicious.

그리고 자 뭘하냐
Now, what’s next?

양념장부터 만들어야겠죠
We need to make the seasoning sauce.

양념 궁금해
I’m curious about the seasoning.

늘 얘기하지만 비율이 중요합니다
I always say this, but the ratio is key.

자 이게 중요해
This part is crucial.

이거야
This is it.

닭볶음탕은 비율 무조건 양념맛
For Dakbokkeumtang, the seasoning ratio determines the flavor.

비율 비율 비율이 중요합니다 비율
Ratio, ratio, ratio! It’s all about the correct ratio.

간단해요 들어가는 건 정말 간단해요
It’s really simple. The ingredients are basic.

이거 적어야 돼요
You should write this down.

모든 건 양념이 중요하니까
Everything depends on the seasoning.

고춧가루 4개, 간장 여덟 개, 설탕 세 개, 이렇게 들어가요
It’s 4 parts gochugaru, 8 parts soy sauce, and 3 parts sugar.

고, 간, 설, 4, 8, 3
Gochugaru, soy sauce, sugar – 4, 8, 3.

483
483.

고간설 483
Go-Gan-Seol 483.

고간설
Go-Gan-Seol.

그냥 외워 사람 이름처럼 고간설씨
Just memorize it like a person’s name—Mr. Go-Gan-Seol.

고간설 483
Go-Gan-Seol 483.

자 고간설씨 483
Okay, Mr. Go-Gan-Seol, 483.

🔎 The cast members are just making puns to be funny.

고추장 안 씁니다
We don’t use gochujang.

고추장 안 쓴다고요
You don’t use gochujang?

그래야 매운탕 같이 파는 맛이 나거든요
That way, it tastes more like a spicy braised dish, like the ones sold in restaurants.

그러게 원래 고추장 쓰는 줄 알았는데
Right, I thought you were supposed to use gochujang.

고간설 483 끝
Go-Gan-Seol 483, that’s it.

그리고 플러스 알파가 있습니다
But there’s an extra seasoning.

와 거기 한 가지가 더 있어요
Wow, there’s one more thing!

한가지
One more thing.

지금 뭔가 비장의 무기가 또 있어요
There’s a secret seasoning coming.

한 가지가 더 있습니다
There’s one more seasoning.

자 여기다가 인제 뭐야
So, what do we add here?

간장 후 넣을게요 간장 몇 개
We add soy sauce next. How much soy sauce?

여덟 개
Eight.

여덟 개
Eight.

간장 8
Soy sauce, 8.

그렇지 여덟 개
That’s right, 8.

간장부터 넣으세요
Start with the soy sauce.

간장 바르르 끓여야 되니까
It needs to boil vigorously.

한번 태우듯이 바글바글 끓게
Let it bubble up as if slightly burning it.

이게 중요해요
This is important.

근데 간장을 끓이네요 되게
But you’re boiling the soy sauce.

이렇게 바글바글 한번 태워야
You must let it bubble up like this, almost burning it once.

파는 맛에 다가 가더라고
That’s what gives it that deep, restaurant-style flavor.

저렇게 되면 맛하고 향도 확 업그레드되죠
That way, both the taste and aroma get a significant upgrade.

싹 익혀지는구나
Everything gets fully infused.

자 이제 고춧가루 설탕 들어가 둘 다 뭐야 되게 잘 타는 친구들이에요
Now, we add gochugaru and sugar. Both of them burn easily.

중불로 낮추고
Reduce to medium heat.

불을 찢어야 돼요
You have to control the heat properly.

🔎 I didn't catch this part properly either.

아 불조절
Ah, heat control!

자 불 낮추고
Alright, lower the heat.

고춧가루 몇 개였지요 네 개
How many spoonfuls of gochugaru was it? Four.

네 개
Four.

483 483
483, 483.

네 개
Four.

이미 냄새 난리났어
The smell is already incredible.

이렇게 꼭 볶아 주시는게 중요해요
It’s crucial to stir-fry it like this.

이걸 안 하고 그냥 물에 넣잖아요
If you skip this step and add water,

그럼 날 고춧가루 냄새가 오래 가요
the raw chili powder smell lingers for a long time.

저 볶는게 정말 중요하죠
That stir-frying step is absolutely essential.

귀찮아도 이런 과정은 꼭 거쳐야 됩니다
Even if it’s a hassle, you must go through this step.

그냥 우리는 바로 물부터 넣어 버리거든요
People usually pour in the water right away.

그러니까
Exactly.

다 때려고 끓이면 그냥 국이고 찌개예요
If you throw everything in and boil it, it turns into a soup or stew.

그러니까
Right.

그리고 설탕 세 개
And now, three spoonfuls of sugar.

하나
One.

아 설탕 설탕
Ah, sugar, sugar!

둘, 셋
Two, three.

야 이 고춧가루를 넣고 볶아 주니까
Wow, stir-frying the gochugaru like this brings out the color.

또 이 비주얼이 나오네
Now it looks amazing.

이미 후버(?)가 됐어요
It’s already transformed.

🔎 I didn't catch this part properly either.

우 와 색깔 봐 아 나 이렇게도 먹고 싶다
Wow, look at that color! I could eat it just like this.

나 이거 난 이거
This, this is what I want.

벌써 색깔이 끝났어
The color is already perfect.

냄새 님이 저때부터 어 아빠 뭐해 이런 소리 들을 수 있어요
At this point, your family might start asking, “What are you cooking?”

비주얼
The visual appeal!

남편이라면 여보 나 소주 한 병 사올까 요런 느낌이
If you're a husband, this is when you’d say, “Honey, should I grab a bottle of soju?”

아
Ah!

자 이제 다 됐어요
Alright, we’re done.

고추기름 많이 나왔어요
A lot of chili oil has been released.

아 아 고추기름이
Ah, the chili oil!

고추기름 나오는 거 확인하고
Check that the chili oil has formed.

물 1L 넣으면 됩니다
Now, add 1 liter of water.

물 1L, 이때 1L
1 liter of water right now.

지금 이제 투하하는
Now, we’re pouring it in.

고추기름 나오면
Once the chili oil is fully released,

네 나오면 1L
Yes, when it comes out, add 1 liter.

근데 하나 안 넣었잖아
But we forgot to add something.

맞아 아까 비장의 무기 하나 있다 그랬는데
Right, we mentioned a secret seasoning earlier.

고간설 지금 다 넣었는데 뭐가 또 있나 보네요
We’ve already added all the Go-Gan-Seol seasonings, but there seems to be something else.

거기 한 가지가 더 있어요
There’s one more thing.

어 뭐야 뭐야 뭐야
What? What is it?

뭐 이거 뭐야
Wait, what’s this?

아직 아무도 하지 않았어요
No one has done this before.

그래서 자신있게 소개시켜 드립니다
So, I’m confidently introducing it to you.

쌈장으로 맛을 탁 올려준 탁볶음탕
Takbokkeumtang elevated with ssamjang!

🔎 He calls it "Takbokkeumtang" as a pun because the word "Tak" mimics the sound of enhancing the flavor, and "Dakbokkeumtang" means spicy braised chicken. It can be seen as a form of wordplay.

쌈장, 쌈장
Ssamjang, ssamjang!

아 달다구리하게
Ah, a little sweetness!

아 이거 킥인데
This is the real kicker!

아니 닭볶음탕에 쌈장을 넣으신다고요?
Wait, are you adding Samjang to Dakbokkeumtang?

어 근데 잠깐만 처음 들어보는데
Wait a second, I’ve never heard of this before.

조미료 같은 거 써 가지고 맛을 내긴 하는데
Usually, seasonings are used to enhance flavor.

🔎 Here, "seasoning" refers to a specific Korean seasoning like "Miwon."

그럼 너무 칼칼하기만 하고 바디감이 약하잖아요
But that only makes it spicy without adding any depth.

쌈장을 섞어 주니까 훨씬 부드럽고 맛있더라고요
Mixing in ssamjang makes it much smoother and richer in flavor.

와
Wow!

맛있어요?
Is it good?

네 맛있어요
Yes, it’s delicious.

쌈장 넣는 거는 오 의외인데
Adding ssamjang is entirely unexpected.

쌈장입니다.
It’s ssamjang.

쌈박하네요
That’s a clever idea.

아
Ah!

예 쌈장이 지금 세계를 지배하고 있습니다
Yes, ssamjang is taking over the world.

맞아요 진짜
That’s so true.

엄마야
Oh my gosh.

해외에서 반응이 뜨거워요
It’s getting a considerable response overseas.

네
Yes.

전기차 판 아저씨 머스크 형도 쌈장을 좋아하고요
Even that electric car guy, Elon Musk, loves ssamjang.

머스크 어머
Musk? Oh wow.

외국인들도 막상 고기에 이걸 찍어 먹어 보니
When foreigners try dipping their meat into this,

오 원더풀 원더풀 브라운 소스
They say, "Oh, wonderful! Wonderful brown sauce!"

그래서 WBS(Wonderful Brown Sauce, 쌈장) 지금 한 숟갈만 넣으시면 돼요
So, add one big spoonful of WBS (Wonderful Brown Sauce, aka ssamjang).

담뿍
A generous amount.

닭볶음탕의 쌈장은 진짜 아이디어네
Ssamjang in Dakbokkeumtang is a genius idea.

어 너무 좋아요
Oh, I love it.

맛이 확 화려해져요
It makes the flavor so much more vibrant.

우와
Wow!

그리고 되게 묵직할 거 같아요 느낌 자체도 요게 들어가면서
It also seems to give the dish a much deeper, heavier taste.

그냥 넣었을 때는 약간 비둘기 같다면 쌈장 넣으면 공작새로 확 변해요
Without it, it's like a pigeon, but with ssamjang, it transforms into a peacock.

와아
Whoa!

맛이 화려해져
The flavor becomes so much more extravagant.

어~~~~
Ohhh~~~

불 올려 이제
Now, turn up the heat.

왜냐하면 빠글빠글 끓일 거야
Because we’re going to let it boil vigorously.

지금 빠글빠글 끓지요
Look, it's already bubbling!

자 이렇게 빠글빠글 끓으면 뚜껑을 닫고 10분 끓여줍니다
Cover it and let it simmer for 10 minutes once it's bubbling like this.

그럼 쌈장 맛이 조금 강하게 느껴지진 않나요?
Won’t the ssamjang flavor be too strong?

쌈장 들어간지 아무도 몰라요
No one will even notice it’s there.

어 진짜요!
Really?!

여기서 감자는 원하는 크기로 쓸어주면 돼요
Now, slice the potatoes to your preferred size.

요정도 크기면 10분이면 익거든요
At this size, it will be fully cooked in 10 minutes.

1cm 정도로 해서 이렇게 해주세요
Slice it to about 1cm thickness like this.

저렇게 써시는게 먹기도 좋고요 익기도 좋아요
Cutting it this way makes it easy to eat and ensures even cooking.

더 크게 하면은 처음부터 넣으셔야 되는데 그럼 국물이 뻑뻑해지고 맑지 않아요
If you cut them bigger, you have to add them from the beginning, which makes the broth too thick and cloudy.

그래서 저렇게 얇게 썰어서 10분만 끓일 거예요
That’s why we slice them thin and simmer for just 10 minutes.

저 크기를 꼭 쓰세요
Make sure to cut them to this size.

아 디테일이 너무 좋네요
Wow, the details are amazing.

디테일까지 잘 따라야 됩니다
You need to follow the details carefully.

맞아요
That’s right.

오 기가 막히다
Oh, this is incredible.

자 열어볼게요
Alright, let’s open it up.

짜잔 국물 많이 줄었지요
Ta-da! The broth has reduced quite a bit.

오
Oh~

어 밥 말아먹고 싶다
I want to mix rice into this.

라면 사리 좋은데 나는
I think ramen noodles would be perfect here.

점도를 확인하고 일단 중불로 줄일게요
Check the thickness of the broth, then reduce to medium heat.

이렇게 10분 쫄았으면 그리고 감자 넣어 줄게요
After reducing for 10 minutes, we’ll add the potatoes.

감자도
Potatoes too.

이렇게 사이드로 잘 두르면
Arrange them nicely along the sides like this.

감자를 처음부터 넣으면 국물이 너무 걸쭉해서 매력이 없어
If you add the potatoes from the beginning, the broth becomes too thick and loses its charm.

사이드에 넣어 주는 이유는 뭡니까?
Why do you place them along the sides?

이뻐요
Because it looks prettier.

아
Ah~

양파 청양고추도 이렇게 해주고
Now, add the onions and Cheongyang chili peppers the same way.

됐어 중불로 15분 끓이시고
Alright, now let it simmer on medium heat for 15 minutes.

아까 센불 10분 지금 이제 중불 15분 요거 중요합니다
First, we boiled on high heat for 10 minutes, then medium heat for 15 minutes—this is crucial.

이게 가마솥 그 느낌이 난다는 거죠
This gives it that traditional gamasot (가마솥, Korean iron pot) feel.

🔎 In Korea, a famous restaurant specializing in Dakbokkeumtang cooks it using a gamasot. Check the image below for reference.

Gamasot, Used in Old Kitchens [Photo Credit] Wikimedia Commons, Lee Jeong-Im

네 그 화려한데 매콤하고 칼칼한 그 맛이 나요

Yes, it brings out that rich, spicy, and bold flavor.

자 그 느낌 가마솥 닭볶음탕
So, this is the gamasot-style Dakbokkeumtang.

열어볼까요
Shall we open it up?

야 와
Wow!

자 다 됐어요
Alright, it’s done!

와
Wow!

이게 만 원이에요 이게 만원
This entire dish cost just 10,000 KRW.

만원이에요
Just 10,000 KRW.

색깔이 미쳤다 근데
The color is insane!

맵기는 청양고추로 조절하시고요 달기는 설탕을 조절하시면 돼요
Adjust the spiciness with Cheongyang chili peppers and the sweetness with sugar.

감자가 익었나 확인해 보자고요
Let’s check if the potatoes are cooked.

아 감자 다 익었어 다 익었어 잘 익었다 잘 익었다
Ah, they’re fully cooked! Perfectly done.

홍고추가 있으면 훨씬 예뻐요
If you have red chili peppers, they make the dish look even prettier.

꽃이 피어야죠
It should look like a blooming flower.

훨씬 고급스럽다
It looks much more refined.

요렇게 해서 완성됐습니다
And with that, it’s complete.

뭐 볼 것도 없어요 맛있거든요
There’s nothing more to check—it’s just delicious.

와 감사합니다
Wow, thank you!

야 이게 만 원에 가능해요
Can you believe this is possible for just 10,000 KRW?

이게 만 원에 된다는게 놀랍습니다
Amazingly, you can make this for just 10,000 KRW.

그러게 말이에요
Exactly!

어남 선생 레시피는 너무 간단해서
Ryu Soo-young’s recipes are so simple.

그래서 이게 레시피를 우리 요리사들은 그걸 되게 아끼는 레시피인데
That’s why chefs usually keep these kinds of recipes a secret.

이렇게 공개해주는게 너무 고맙잖아
It’s so generous of him to share this recipe like this.

그러니까요
I know, right?

다시 한번 감사합니다
Once again, thank you!

감사해요
Thank you!

국물 먹어볼게요
Let’s taste the broth.

아
Ah~

달달 매콤한 딱 그 맛이에요
It’s precisely that sweet and spicy taste.

맛있어요
It’s delicious.

와 아 나왔다
Wow, here it is!

야 또다른 레전드 만원 레시피가 떴습니다
Another legendary 10,000 KRW recipe has arrived!

아니 진짜 그 유명 그 솥뚜껑 그 닭볶음탕
This really tastes like that famous large wok-style Dakbokkeumtang.

그 느낌 나지 걸쭉하지 약간 좀 걸쭉한 그 느낌까지도
It has that exact thick, rich consistency.

캠핑 갈 때 닭한마리만 사들고 가면 돼요
When you go camping, bring a whole chicken.

쌈장 있잖아요 캠핑 갈 때
And don’t forget ssamjang when you go camping.

그러면 닭볶음탕까지 해드실 수 있어요
Then, you can easily make Dakbokkeumtang there.

캠핑 해도 좋아요
It’s perfect for camping.

아 아유 맛있겠다
Ah, this looks so good!

아 나 너무 사랑해
I love this so much!

이야 어우 어우
Wow, oh wow!