This dish is made by braising chicken in a spicy soup. Originally made for coal miners working in Taebaek, Gangwon State, in the 1970s, this dish was made popular for its hot and spicy soup. The main difference from the more well-known spicy braised chicken (dakbokkeumtang) is that the chicken is first marinated in the sauce, and broth is poured over and brought to a boil. As it boils, the soup becomes richer, while the chicken becomes more tender. The vegetables are cooked first, followed by the chicken pieces. As the soup boils down, steamed rice, minced vegetables, and laver flakes are added to finish as fried rice.
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