Dakdoritang (Korean Spicy Chicken Stew)
Dakdoritang is a spicy Korean chicken stew made with bone-in chicken, potatoes, and carrots simmered in a bold gochujang and gochugaru broth—hearty, comforting, and full of flavor.
Korean cuisine knows how to do spicy stews—and Dakdoritang, a spicy chicken stew also known as Dakbokkeumtang, is one you don’t want to miss. For me, it tastes like home: cozy, slightly fiery, and full of depth. The rich red sauce clings to every piece of chicken and soaks into the potatoes—comfort food with a kick.
I didn’t grow up eating it every week, but when this stew showed up on our dinner table, everyone leaned in a little closer. These days, it’s my go-to when I’m craving something cozy.
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The heat is there, of course—but it’s the kind that builds slowly, balanced by a savory-sweet broth layered with garlic, ginger. I finish mine with a quick kelp stock—it’s the little touch that adds deep, lingering flavor.
This dakdoritang recipe is simple enough for a weeknight, yet full of traditional Korean flavor. Everyone who’s tried it swears it’s the best chicken stew they’ve ever had—and I’m not one to argue.
P.S. There’s more than one way to enjoy spicy Korean chicken. Don’t miss my Andong Jjimdak—a soy-braised chicken stew with dried chilies—and Dakgaejang, a fiery spicy shredded chicken soup that’s packed with depth and heat.
How to Make Dakdoritang (Spicy Korean Chicken Stew)
This visual guide walks you through the key steps of the process. For exact measurements, timing, and full instructions, scroll to the recipe card at the end of the post.
Prefer using a pressure cooker like an Instant Pot? You can make Dakdoritang that way too—check the Notes section in the recipe card for a quick Instant Pot version.
No fancy ingredients here—just everyday chicken, vegetables, and a gochujang-forward sauce. A piece of dried sea kelp adds depth with a quick homemade stock— my secret for extra flavor.
Make a quick kelp stock by simmering dried sea kelp in water for 5 minutes. While that’s going, you can remove the chicken skin if you prefer a cleaner-tasting stew—paper towels help with this step.
Stir together the seasoning paste in a bowl. I usually go for a full amount of gochugaru, but feel free to tone it down if you prefer a gentler kick.
Add the chicken, onion, and carrot to a pot, then pour the sauce over. Add just enough kelp stock to cover (about 2–3 cups), cover with a lid, and bring to a boil.
After 10 minutes, stir in the potatoes. Lower the heat and simmer until everything is tender, about 20 minutes. Finish with green onion and chilies, simmering uncovered for a few more minutes to let the flavors come together.
Serving and Storage Suggestions
Serve Dakdoritang hot with freshly steamed white rice or multigrain rice (japgokbap) to soak up the rich, spicy broth. Don’t forget to spoon extra sauce over the rice—it’s the best part.
Leftovers keep well and reheat beautifully. Warm gently on the stovetop or in the microwave until heated through.
To store longer, freeze in an airtight container. Let it thaw overnight in the fridge before reheating for a quick, comforting meal anytime.
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Dakdoritang (Korean Spicy Chicken Stew)
Recipe Video
Ingredients
- 2 1/2 to 3 lb (1.1 to 1.4 kg) whole chicken, cut up to pieces, or bone-in chicken thighs and drumsticks. See note below.
- 1 (about 200 g) onion, diced
- 2 (about 250 g) carrots, roughly diced
- 1 lb (450 g) Yukon potato, peeled and cut into 1-1/2 inch chunks
- 2 green chilies, sliced
- 2 green onion, chopped
For sea kelp stock
- 4 cup (960 ml) water
- 1 large piece (about 10 x 10 cm) dried sea kelp (dashima)
For stew seasoning paste
- 2 heaping tbsp (about 40 g) Korean chili paste (gochujang)
- 2-3 tbsp (15–22 g Korean chili flakes (gochugaru), see note below
- 4 tbsp (60 ml) soy sauce
- 1-1/2 tbsp (30 g) honey
- 3 cloves (about 9 g) garlic , minced
- 1 tsp (5 g) ginger paste
- 2 tbsp (30 ml) sweet rice wine (mirim)
- 1 tbsp (15 ml) sesame oil
- 1 tsp (2 g) black pepper
Instructions
- Make the sea kelp stock: In a small pot, simmer 1 large piece of dried sea kelp in 4 cups (960 ml) of water over low heat for 5 minutes. Remove the kelp and reserve the stock.
- Prepare the seasoning paste: In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirim, sesame oil, and black pepper. Mix well until smooth.
- Assemble the stew: In a large pot, add the chicken pieces, onion, and carrot. Spoon the seasoning paste evenly over them. Pour in just enough kelp stock to slightly cover the ingredients (about 2–3 cups).
- Add potatoes and simmer: Cover the pot and bring to a boil over medium-high heat. Let it cook for 10 minutes. Add the potatoes and stir gently to submerge them in the sauce. Reduce heat to medium, cover again, and simmer for 20 minutes, or until the vegetables are tender. Stir occasionally and spoon the sauce over the top. Uncover for the final 5 minutes to help reduce and thicken the broth.
- Finish with chilies and serve: Add sliced green chilies and chopped green onion. Cook uncovered for another 3 minutes, then give it a final stir. Let the stew rest for 3–4 minutes. Serve hot with rice.
Notes
Add the chicken, onion, carrot, potato, seasoning paste, and 1½ cups (360 ml) of kelp stock to the Instant Pot. Secure the lid and set the valve to “Sealing.” Pressure cook on High for 8 minutes, then allow natural release for 5 minutes, followed by quick release. Use the sauté setting to simmer for a few minutes if you want to thicken the sauce. Stir in green chilies and green onion to finish.
Can I use boneless chicken thighs?
Thanks!
You can, but braise the chicken with the vegetables from the start and shorten the cooking time. You’ll also need to use a smaller amount of stock.
I have a Vietnamese exchange student with me this year. This was the first “home-style” dish I made for her. HUGE hit! She loved it! Kimchee fried rice was another hit! I will be on this site quite a bit! Thank you Holly!
How thoughtful of you to make Dakdoritang for your exchange student! I’m so glad to hear this Korean dish was a hit. I hope you’ll explore more recipes on my site, and please don’t hesitate to ask if you have any questions. Thank you so much!
Hi, can this be frozen?
Technically, yes, but the veggies will become quite mushy if you freeze and reheat them.
Hi,
Well I hate to be the only negative comment, but I made this and it was just okay. I am sure it is something I did, not the recipe. I used chicken legs and followed the recipe to the letter, except I had to use water instead of the broth. I just found it very hot with not much flavor. I love hot and spicy food, but I found this lacking. I sent it over to my 1/2 Korean daughter and Turkish son-in-law. It was too spicy for her (but she doesn’t eat super spicy), but he absolutely loved it. He even called me to tell me. So, I am sure it is just me. I won’t leave anything lower than 5 stars since he loved it so much.
Hi Fran
Thanks for your comment! The key ingredient that brings the stew’s flavor to life is the sea kelp stock, which adds depth. Using plain water might result in a less flavorful stew, but the other savory ingredients help compensate a little. I’m glad your son-in-law enjoyed the stew. Feel free to adjust the chili flakes to suit your heat tolerance. I hope you try it again and appreciate you taking the time to leave feedback. Thanks!
I’ve been making this for years after discovering Korean food on this site. Simply the most painfully delicious stew on earth. Thank you!
Question: when you say the chicken should be cut into pieces, approximately what size should they be? If substituting with thighs + drumsticks, does the same guidance apply? Thanks!
Hi Jen
Thighs or drumstick size is sufficient. For the breast, I recommend cut in half lengthwise. You can also use only thighs and/or drumsticks (with bone) instead. Hope this helps. Thanks!
Thanks so much for your super-quick reply! Excited to try this recipe ☺️
Made this meal last night — BEST Korean meal so far. So good and heartwarming, so flavourful. My new favorite meal EVER!!
Can I use a hae tong ryeong soup stock packet for the broth? I bought a bag of the spicy soup stock packets and would like to find ways to use them
Hi Aubery
Yes, that soup stock packet would work in this recipe. Hope you enjoy this chicken stew. Thanks.
Omg to die for. Simply the best chicken stew ever. Yes it was spicy, but the flavors were delightful.
Yes, it is a truly delightful chicken stew and I make it over and over whenever I crave a bowl of spicy chicken stew. Thanks for your comment.
Now that it’s cold, this is one of my favorite recipes to make! It’s super comforting and it’s become a staple in my household!
It’s staple in my house around this time as well. Glad that you love my recipe. Thank you so much!
Just wanna say thanks, am not much of a cook but this tastes sooo delicious, better than some of the restaurants I had in seoul, have been coming back to this recipe for a few years!
I have cooked this recipe a few times. It’s one of my favorite cold-weather favorites. It’s one of the most delicious meals I’ve cooked. The way the flavors meld together, the spicy, gingery, sesame…thank you for sharing, I am glad I live in an area with lots of Korean markets nearby.
im cooking this tonight. I had a friend years ago that brought this for dinner. We lovd it and Im so happy you have shared this dish as I Lost contact with my friend. Thank you again. I did have difficulty finding the appropriate ingredience so i tried to find acceptable swaps. we’ll see. I need a good asian market thats near. The search begins.
This is the best Korean Chicken stew recipe I tried so far, very flavourful but still as with the ones before I find the chicken a bit hard. I must be doing something wrong every time. I want it to be soft falling off the bones but it ends up being chewy. Can you give me some tips please? Greetings! 🙂
Di you cook the chicken while they are too cold? Very cold chicken can make the meat really tough even after the long braising.
Oh I never thought about that! It makes sense though the big temperature change to toughen it up. I just put it in straight from the fridge before. Thank you 🙂
Hi! May I ask is there any substitutes for sea kelp stock? Because we dont have it here in the Philippines. Thank you! 🙂 I really love your recipes.
You can just use plain water instead. It still tastes good.
Thank you for this wonderful recipe, this is definitely a keeper. It was absolutely delicious and so easy to make! I spent a week in Seoul last May and ate dakdoritang for dinner while I was very jet-lagged in one of the restaurants in one of the alleys near my hotel. I remember really enjoying my meal but for the life of me I could not remember what the dish was called or what the name of the restaurant was, all I know was it was sweet and spicy and it was chicken with carrots and potatoes. Like many of the tasty things I ate while I was there, dakdoritang was addictive enough that I couldn’t get it out of my mind. I’ve been cooking a lot of Korean food lately, I’ve even started making my own kimchi. Dakdoritang will always be a favourite as it takes me back to that little restaurant in an unknown alley in Myeongdong.
hello. i’ve had this recipe pinned to make when the weather turns and it looks like that is going to happen this weekend! i was wondering, is korean chili paste the same thing as Gochujang??
Yes, it is.
Thank you for sharing the recipe, it’s absolutely delicious
Looks delicious!
What kind of green chilis do you use? I am Thai and usually use either Thai bird chilis or the long hot green peppers.
Long green chili would be perfect. Thai bird chili will be way too hot. Thanks!
hi i really like this recipe really want to make it just wondering if there is any substitute i could use instead of the kelp?
You can use plain water instead. Kelp will bring deeper flavor in the sauce but pain water would be substituted. Happy cooking!
I have tried many of your recipes – very very good.I used yo get a spicy chicken noodle soup they called Jam Bong. I live far away from the restaurant now and need a recipe. Do you have anything for me?
– Don
Do you mean Jjamppong(짬뽕)? Jjamppong is a seafood noodle soup, not chicken. Although people can add whatever protein they like, but the flavor comes from seafood is unbeatable. I will put that in my list. Thanks.
Yes – They make the seafood version as well, but I prefer the chicken. I look forward to your recipe.
I have 4 Korean cook books and am always trying to be better.
I`m not Korean, but I watch a lot of kdramas and variety shows. So I see chicken stew quite often! I watch the Running Man members cook stew often, I`m always intrigued by it! I`m terrible at handling spicy foods, but I want to try a spoonful of this!
I`m not much of a cook, but I`m hoping it`ll improve if i practice enough. haha!
Quite delicious and mouth watering Korean food dish. There are many different types of Korean food dishes that most people don’t about it.
This looks so good- and fairly simple to prepare. Love it!
Hi Holly,
Your readers need to know how truly delicious this stew is! I made your recipe for dinner last night. Even though, I cut the heat back a bit, the broth is rich and flavorful and the heat was just right for us. This is craveable comfort food! Thanks for posting and please, thank your sister-in-law! I don’t know how I have gone so long without this recipe in my life! We will make this often.
-Nancy
Hi Nancy
Thanks for your sweet comment on this stew. This is kind of my Korean comfort food when the weather is under the radar. A certain kind of food makes you very attached to and this is one of them. Glad to hear that you liked it. Have a great day!
Holly, how did you cut back on the heat? I have friends visiting from Korea and this is easy enough to make, but my family will be eating it also. So want to lessen the heat without taking away from the flavor
Reduce the amount of chili flakes, and omit the fresh chili at the end. That will help. Hope everyone would enjoy it. Thanks!
Thanks so much for the tip. Hopefully it comes out good and I will remember to report back. I am going to try a trial run before they get here.
This is one of my favorite dishes. It is hot and boiling, perfect to warm up with in the winter. Plus filled with flavor! Thanks for the share!
After spending a year in Korea with my husband many years ago, we’re seriously hooked on Korean food, so I love your blog. Quick question, when you say “green chilies” in the recipe above, do you mean jalapeños, or some other kind of chili?
Korean green chilis are milder and somewhat sweeter than jalopeño. You can substitute with jalopeño in most recipes, though. I often do that if I can’t find the green chili at the store. Great to hear that you love Korean food. I hope you get to cook some mean Korean food at home. Please let me know if you have other questions. Thanks!
Holly,
I just love your recipes, thank you for sharing! My mom is full korean and cooked wonderful meals for us growing up including this chicken stew! We call it “hot chicken”. I’ve learned the korean name of many dishes I grew up loving by reading your posts. I can’t wait to make this one!
I love hearty, spicy dishes like this! So you know this speaks to me. 😉 Really wonderful — thanks.
Gosh I love the way you narrated the story and how good this looks! I can see myself enjoying this with lots of rice. It’s freezing here so it’s on my to make list soon!!
Looks lovely! I actually made some myself recently, but without the carrot and I only had sweet potatoes. Yours looks nicer than mine 🙂
Sweet potato is a very good idea to add. I love the carrot in this stew. It is vegetables and that makes this dish a complete meal!
Looks like that we will be treated to more end more tasty recipes this autumn, Holly 🙂
Is it just me or you are posting more and more recently?
Dakdoritang was my first meal on a night out in Korea, shared from a big pan with our new friends.
Fond memories and lovely heat, thanks for sharing!
Thanks Kryzych
I am not posting much more than usual. Sharing a delicious food with friends is the best thing you can do for the day, right? Glad that you have a fond memory of this chicken stew.