True Taste Korea

Spicy Korean Food

  • CRAVITY Minhee Recommends Dakbokkeumtang — Is It a Stew or Braised Chicken?

    Korean fried chicken is famous around the world.

    But CRAVITY’s Minhee recommends a completely different way to eat chicken in Korea.

    Dakbokkeumtang (닭볶음탕).

    When CRAVITY members were asked which Korean food they would recommend to international fans, Minhee chose braised spicy chicken. And in the same interview, when asked what kind of food he could eat every day, his answer was even simpler:

    Anything made with chicken.

    So if Minhee recommends a Korean chicken dish, dakbokkeumtang seems like a natural choice.

    But what exactly is it?

    What Is Dakbokkeumtang?

    Dakbokkeumtang is a spicy Korean chicken dish made by cooking pieces of chicken with vegetables in a red, savory broth.

    Potatoes are one of its signature ingredients.

    The Korea Tourism Organization describes it as chicken cooked with a red chili powder marinade and broth, with the soft, well-cooked potatoes being an important part of the dish.

    Depending on the recipe, you’ll also find ingredients such as carrots, onions, green onions and garlic.

    Everything cooks together until the chicken is tender and the sauce becomes rich with chicken flavor.

    Is It a Stew or Braised Chicken?

    That’s where the English name can be confusing.

    Dakbokkeumtang is commonly translated as “spicy braised chicken.”

    But when it arrives at the table, you may think:

    “That looks like a stew.”

    And you wouldn’t exactly be wrong.

    The Korea Tourism Organization notes that despite being described as braised chicken, the dish can look quite brothy. Chicken is cooked with red chili powder, gochujang, garlic, onions and other ingredients until the broth becomes thick and intensely savory.

    So don’t worry too much about the English label.

    Just bring rice.

    Why Are the Potatoes So Good?

    Chicken might be the star, but don’t ignore the potatoes.

    As they simmer, they absorb the spicy chicken broth.

    Eventually they become so soft that you can break them apart with a spoon.

    Korea Tourism Organization even suggests crushing the cooked potato into the remaining broth and mixing it with rice.

    That’s when something interesting happens.

    The potato thickens the sauce.

    The rice absorbs it.

    And suddenly you’re fighting over the leftovers instead of the chicken.

    How Spicy Is Dakbokkeumtang?

    Usually, it’s definitely spicy—but it’s not simply about heat.

    The sauce combines chili with the savory flavor of chicken, garlic and vegetables, while potatoes and other vegetables can add some natural sweetness.

    That makes dakbokkeumtang different from a pure spice challenge.

    You keep eating because the sauce tastes good.

    Then the heat catches up with you.

    Then you eat another spoonful of rice.

    And somehow you start again.

    Don’t Throw Away the Sauce

    This might be the most important rule.

    When most of the chicken is gone, don’t assume the meal is finished.

    Some Korean restaurants use the remaining dakbokkeumtang sauce to make fried rice. Korea Tourism Organization specifically highlights restaurants where rice is stir-fried in the leftover sauce after the main dish.

    The rice absorbs the concentrated chicken and chili flavor from everything that has been cooking in the pot.

    For many Korean dishes, the final fried rice isn’t just leftovers.

    It’s practically the second course.

    Why Should International Fans Try Minhee’s Recommendation?

    Internationally, Korean chicken usually means crispy fried chicken covered in sauce.

    Dakbokkeumtang shows another side of Korean chicken culture.

    There’s no crunchy coating.

    Instead, you get tender chicken, soft potatoes and vegetables simmered together in a spicy red broth.

    And Minhee’s recommendation becomes even more fitting when you know his answer to another question in the same interview.

    If he had to eat one type of food every day?

    Anything made from chicken.

    So if you’re a CRAVITY fan exploring Korean food, skip fried chicken for one meal.

    Put a bubbling pot of dakbokkeumtang in the middle of the table.

    Just remember:

    Save some sauce for the rice.

  • SHINee Onew Loves Nakji-bokkeum — How Spicy Is Korean Stir-Fried Octopus?

    SHINee’s Onew has a surprisingly fiery taste in Korean food.

    When asked about his favorite Korean side dish in a Soompi interview, Onew said he was obsessed with nakji-bokkeum (낙지볶음).

    And he added one important detail:

    He likes it really spicy.

    That makes his choice especially interesting because nakji-bokkeum already has a reputation for bringing serious heat.

    So what exactly is this bright-red Korean octopus dish?

    What Is Nakji-bokkeum?

    Nakji-bokkeum is Korean spicy stir-fried octopus.

    Small octopus is cut into pieces and quickly stir-fried with a powerful seasoning usually built around Korean chili, garlic, soy sauce and other sweet and savory ingredients.

    The result is a dish with several things happening at once:

    Tender and chewy octopus, a savory sauce, a touch of sweetness—and plenty of heat.

    KBS World notes that the hot and spicy version became popular through restaurants in Seoul’s Mugyo-dong area in the early 1960s and eventually developed into a familiar Korean dish.

    Onew Wants It Even Spicier

    Here’s the fun part.

    Nakji-bokkeum isn’t normally considered mild food to begin with.

    Yet Onew specifically said he likes it “really spicy.”

    For anyone who associates K-pop idols with carefully prepared salads or trendy café food, that’s a rather different picture.

    Onew’s choice is a plate of octopus covered in red seasoning that can have you reaching for your water after a few bites.

    What Does Nakji-bokkeum Taste Like?

    The octopus itself has a mild seafood flavor and pleasantly chewy texture.

    Most of the personality comes from the seasoning.

    A typical version balances chili heat with garlic, soy sauce, sweetness and sesame oil. One well-known preparation from Korean food creator Maangchi uses both gochugaru and other savory-sweet seasonings and recommends serving the finished octopus immediately with rice.

    And rice is important.

    A spoonful of plain rice helps balance the fiery sauce while turning nakji-bokkeum into a filling meal.

    Is It Too Spicy for First-Time Visitors?

    That depends on your tolerance.

    Some traditional versions—particularly the Mugyo-dong style—are famous for being intensely spicy. Historically, restaurants have served milder foods or soups alongside the octopus to balance the heat.

    If you’re trying it for the first time, there’s no shame in asking whether the restaurant can reduce the spice.

    But if you want to follow Onew’s example?

    Go hot.

    Really hot.

    A Different Korean Food for SHINee Fans

    Many visitors to Korea begin with bulgogi, fried chicken, bibimbap or Korean barbecue.

    Nakji-bokkeum offers something different.

    It’s seafood rather than meat, its texture is distinctly Korean, and the chili-heavy sauce makes it a memorable introduction to Korea’s love of spicy food.

    And SHINee fans have one more reason to remember its name.

    Onew didn’t simply say he liked nakji-bokkeum.

    He wanted it extra spicy.

    So if you ever find yourself staring at a bright-red plate of octopus in Korea and wondering whether you can handle another bite, just ask yourself:

    Would Onew think this is spicy enough?