Korean Expat Community for National Disasters

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No visit to Chuncheon is complete without tasting its most iconic dish—Dakbokkeumtang, or spicy braised chicken. On a chilly day or after a long walk, there’s nothing more satisfying than gathering around a bubbling pot of richly flavored chicken stew, surrounded by the comforting scent of gochugaru (Korean red chili flakes), garlic, and soy sauce.

Chuncheon is more widely known for its dakgalbi, but locals will tell you that dakbokkeumtang has a deeper, more soulful charm. I visited a small, traditional restaurant tucked away in a quiet part of town, where families have been making this dish the same way for generations. The dish arrived at the table in a large black pot, its surface shimmering with a deep red broth. Tender cuts of chicken, thick chunks of potato, carrot, and green onions were simmering together in perfect harmony.

As the stew gently bubbled away over the portable burner, the aroma filled the entire room. Each bite was a perfect balance of heat and sweetness—spicy enough to warm you up from the inside, but never overwhelming. The potatoes had soaked up the sauce so well that they melted in the mouth, and the chicken was so soft it practically fell off the bone.

One of the best parts? The rice. You can’t eat dakbokkeumtang without a generous serving of warm, fluffy white rice to mix with the sauce. Some places even offer fried rice made with the leftover sauce, pressed and crisped to perfection right at your table—a comforting finale to a hearty meal.

What made the experience even more memorable was the atmosphere. There’s something about sitting around a steaming pot with friends or family that brings people closer. The conversation flows easily, laughter comes naturally, and the food tastes even better because it’s shared.

If you’re ever in Chuncheon and looking for something deeply satisfying and rooted in local tradition, dakbokkeumtang is the dish to try. It’s not just a meal—it’s an experience of warmth, flavor, and connection.