Dakbokkeumtang

Dakbokkeumtang is a South Korean dish consisting of chicken pieces, potatoes, onions, and carrots that are stir-fried in a mixture of soy sauce, gochujang (fermented sauce), and garlic. The dish originated in the 20th century, with the introduction of mass poultry farming in Korea, and it soon became one of the favorite poultry dishes in the country. It is sometimes called dakdoritang, derived from the word dak (chicken in Korean), and the word dori (bird in Japanese). The dish is often praised for its combination of flavors, the heat from ground red peppers, and the tenderness of the meat. In some Korean restaurants, it is not uncommon to serve dakbokkeumtang in a traditional earthenware pot, and in true Korean fashion, the whole chicken will be chopped up without even a tiny part getting thrown away.