Spicy Korean Dak Mok

Dak Mok (닭목) is a popular Korean spicy braised chicken dish, typically made with bite-sized chicken pieces simmered in a fiery, savory-sweet sauce made from gochugaru (Korean chili flakes), gochujang (chili paste), garlic, ginger, and soy sauce. It's often cooked with vegetables like onions, scallions, and potatoes, making it a hearty, one-pot meal. The name 'Dak Mok' literally translates to 'chicken neck,' referring to the cut of meat traditionally used, though it's now commonly made with other parts.

🍽️ Nutrition at a glance

This dish is high in protein from the chicken and is a good source of B vitamins and minerals like selenium. However, it can be relatively high in sodium and fat, depending on the cut of chicken and the amount of oil and sugar used in the sauce. A typical serving provides around 400-500 calories.

Nutrition breakdown

Calories	450 kcal
Protein	35 g
Carbs	25 g
Fat	22 g
Fiber	4 g
Sugar	8 g
Sodium	980 mg
Vitamin B6	0.6 mg
Niacin (B3)	12 mg
Selenium	28 mcg
Phosphorus	280 mg
Potassium	420 mg
Iron	2.5 mg
Vitamin C	15 mg
Manganese	0.4 mg

Per 1 serving (approx. 300 g) · estimated, varies by recipe

💡 What's interesting

Culturally, Dak Mok is a beloved 'anju' (drinking food) in Korea, often enjoyed with soju or beer. The use of gochugaru and gochujang not only provides heat but also contributes beneficial capsaicin and fermentation-derived probiotics (in the paste).