AI-generated photo.
Korean · Signature, Home · South Korea
Dakbokkeumtang
Also called 닭볶음탕
Dakbokkeumtang (닭볶음탕), a Home dish from South Korea.
Pai editors’ mark 5 / 5
Plan, list, and collections
Dakbokkeumtang is cooked in Home as its own plate, not as a copy of a restaurant menu. Braise chicken, potato, and carrot in a thick gochujang sauce until the sauce coats the pieces. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
78
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 42%
- Carbs 26%
- Fat 32%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Watch · Heart-friendly
Saturated fat, cholesterol, sodium, or fiber keeps this off the heart-friendly list.
Suits · Weight loss
Calories stay contained and protein is high enough to feel like a meal.
Suits · High protein
About 25.9 g of protein in the serving.
Watch · Low sodium
About 732 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Suits · Dairy-free
No milk ingredients in the required list.
Watch · Vegetarian
Meat, poultry, fish, or shellfish is in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
The heat is more than a gentle bowl wants.
Watch · Kid-friendly
The heat is above a mild mark.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- Chicken thigh145 kcal
- Potato39 kcal
- Toasted sesame oil31 kcal
- Gochujang13 kcal
- Carrot6 kcal
- Yellow onion6 kcal
Glycemic load
Estimated glycemic load for this count: 9.2. The bands come from the ingredient table.
Portion
One serving is about 249 kcal. Two portions would be about 498 kcal if you want a fuller plate.
Allergens. Gluten, Sesame, Soy
Make it healthier
Use half the salt
Salt adds no calories in this table, so the calorie figure stays put while sodium falls.
About 249 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap chicken thigh for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 249 kcal | 12% |
| Protein | 25.9 g | 52% |
| Carbohydrate | 15.7 g | 6% |
| Fiber | 2.4 g | 9% |
| Total sugars | 3.2 g | 6% |
| Fat | 8.8 g | 11% |
| Saturated fat | 1.8 g | 9% |
| Cholesterol | 113 mg | 38% |
| Sodium | 732 mg | 32% |
| Potassium | 585 mg | 12% |
| Calcium | 26 mg | 2% |
| Iron | 1.6 mg | 9% |
| Magnesium | 44 mg | 10% |
| Zinc | 2.1 mg | 19% |
| Vitamin A | 134 mcg | 15% |
| Vitamin C | 12.3 mg | 14% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.4 mg | 3% |
| Vitamin K | 7 mcg | 6% |
| Thiamin (B1) | 0.2 mg | 14% |
| Riboflavin (B2) | 0.3 mg | 21% |
| Niacin (B3) | 7.5 mg | 47% |
| Vitamin B6 | 0.8 mg | 44% |
| Folate | 19 mcg | 5% |
| Vitamin B12 | 0.7 mcg | 30% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- A middle path: useful food, with one or two numbers worth watching.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Wooden spoon
- Ladle
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
- Chicken thigh4 thighs480 g
Potato1 potato200 g
Carrot1 carrot60 g
Gochujang1.5 tbsp24 g
Gochugaru1 tbsp8 g
Tamari1 tbsp10.43 ml
Garlic2 cloves6 g
Yellow onion0.5 onion60 g
Kosher salt0.5 tsp3 g
Toasted sesame oil1 tbsp15.22 ml
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap chicken thigh for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Dakbokkeumtang. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, potato, carrot, gochujang, gochugaru, tamari, garlic, yellow onion, kosher salt, toasted sesame oil. Dakbokkeumtang is cooked in Home as its own plate, not as a copy of a restaurant menu. Braise chicken, potato, and carrot in a thick gochujang sauce until the sauce coats the pieces. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Dakbokkeumtang is cooked in south korea. Also called 닭볶음탕. Add the herb at the end so it stays green and fragrant.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Dakbokkeumtang, until the edges take a little color. Tomato sauce is ready when it looks darker and a spoon leaves a brief line.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Dakbokkeumtang at a quiet simmer, about 195°F / 90°C. Start checking at 23 minutes. Dakbokkeumtang is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
Simmer 23 min
- 🇰🇷 South KoreaEast Asiasig-south-korea-dakbokkeumtang-step-4
Dakbokkeumtang, step 5
Step 5 · Dakbokkeumtang
5Check the center of Dakbokkeumtang, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇰🇷 South KoreaEast Asiasig-south-korea-dakbokkeumtang-step-5
Dakbokkeumtang, step 6
Step 6 · Rest 5 min
6Rest Dakbokkeumtang for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in south korea, with the sauce or garnish that belongs to it. Film Dakbokkeumtang in this shot order and no other: the lid lifted for one quick look; parchment pressed into the pan; a spoon making a path through the sauce; scale and bowls in a flat lay. Slate words for the editor: sheen, linen, dough, yeast, tender, patina, iris, apron, skillet, sear.
Rest 5 min
How you know it is done
Dakbokkeumtang is done when the thickest piece yields to a fork and the liquid is quiet, not at a hard boil.
If it goes wrong
- Dakbokkeumtang looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Dakbokkeumtang turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Dakbokkeumtang, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Dakbokkeumtang belongs to Home. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Braise chicken, potato, and carrot in a thick gochujang sauce until the sauce coats the pieces.
Allergens in the required list: Gluten, Sesame, Soy.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.