Here is the most delicious spicy Korean chicken stew recipe (aka Dakbokkeumtang or Dakdoritang) that will make you want to lick your fingers. With simple household vegetables like onion, carrot, and potato, this authentic spicy Korean chicken stew is hearty and very easy to put together. You can whip things up fairly quickly, too.
Korean Chili Paste vs Korean Chili Flakes
Most people use more of Korean chili paste (aka gochujang) in the spicy Korean chicken stew (Dakbokkeumtang) sauce but I prefer to use more Korean chili flakes (aka gochugaru) than chili paste. That way it creates sharper taste rather than having a pasty texture in most spicy Korean chicken stew you find. I honestly think this is tastier stew. You can always adjust the amount of the chili flakes according to your heat tolerance level. Try yourself to see how you like it.
Bone-in or Boneless?
Make sure to use bone-in chicken pieces to get the full flavor. We usually use a whole chicken cut into pieces in Korea. Boneless chicken pieces are not suitable in this recipe.
I also like to remove the skin from the chicken since I am not a fan of it. You can find skinless whole chicken (or cut-up chicken) in many Korean grocery stores. However, you can use whatever status of chicken you can find in your local market, too, of course.
Check out my YouTube channel above on how to make this delicious spicy Korean chicken stew. You will also find other recipes as well. Hope you get to try it.
Check Out My Other Delicious Korean Chicken Stew Recipes
The Most Delicious Spicy Korean Chicken Stew, Dakbokkeumtang
- 3.5 lbs chicken pieces
- 1 large onion diced
- 2 large carrots diced into big chunks
- 3-4 small yukon potatos peeled and cut in half
- 2 fresh green chilies sliced
- 2-3 green onion sliced
- 2-3 cups sea kelp stock*
For the sauce
- 1 heaping tbsp Korean chili paste gochujang
- 3-5 Korean chili flakes gochugaru
- 5 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp minced garlic
- 1 tsp ginger puree
- 1 tbsp sesame oil
- 2 tbsp rice wine optional
- 1 tsp black pepper
For the sea kelp stock
- 1 large piece size of your hand dried sea kelp
- 4 cups water
- To make the sea kelp stock, simmer water and dried sea kelp in a pot over med-low heat for 10 min. Remove the sea kelp and reserved the stock.
- To make the sauce, combine all the sauce ingredients in a small mixing bowl and mix well.
- To make the stew, put chicken and onion in a large shallow pot (or pan) and add the sauce on top. Pour the reserved stock to just barely cover the chicken, about 2-3 cups; mix everything well. Bring it to boil.
- When the stew is starting to boil, add the carrots and onions and stir. Cover with a lid and cook over medium heat for 20 minutes.
- Uncover and stir well. Add the fresh chili and cook for another 5 minutes without covering the pot so that the sauce will thicken. Poke a potato and carrot piece with a chopstick of folk. If it goes in softly, the stew is finished. Sprinkle with some chopped green onion and remove the stew from the heat. Serve hot with rice.