Spicy Korean chicken stew (dakdoritang) is the epitome of spicy chicken. Chicken and vegetables are simmered in gochujang sauce. Find out how to make this stew even more delicious.
I have a little brother back in Korea. He is happily married to a beautiful wife and have two adorable girls. His wife (my sister-in-law) made this spicy Korean chicken stew (dakdoritang) when I visited them and it was very delicious.
My Sister-in-Law’s Spicy Korean Chicken Stew
When my brother got married, my mother (as a typical Korean mother) was somewhat worried that her only son would be under nourished. Why? Because her only daughter-in-law was not much of a cook. Until my sister-in-law married to my brother, she didn’t have much experience in cooking.
They started having children soon after they got married and my sister-in-law decided to be a full time housewife to raise the children. That decision made it possible for her to spent more time in cooking. She tried many recipes to improve her cooking skill.
This reminds me of my humble beginning, too. I wasn’t much of cook myself either, when I got married. I never knew how to cook rice on the stove or how to make any of simple Korean side dishes.
Error after error, I obtained the skills, learned the balance in flavor, and improved the cooking techniques to get the best results in any recipes. I don’t think there is a fastest way of learning how to cook better except trying over and over. Time and patience will get you there eventually.
A few years after they got married I visited my brother in Korea. My sister-in-law made this delicious spicy Korean chicken stew for me. I was quite impressed how quickly she developed her cooking skill.
The flavor was well balanced and the texture of both chicken and the vegetables were just perfect; tender and moist chicken with perfectly soft vegetables holding their shapes. She continuously impressed me with her foods whenever I visited them. Everyone in the family enjoys her culinary creation.
I like to share this delicious spicy Korean chicken stew with you. It it spicy as the title mentioned, but so good that it is worth of sweating a little to enjoy this delicious stew.
The Korean name for this stew can be either dakdoritang (닭도리탕) or dakbokkeumtang (닭볶음탕). Both names share the same delicious spicy chicken stew and you should definitely try this if you love anything spicy!
Ingredients you’ll need to make Dakdoritang
- chicken pieces (bone-in)
- onion, carrot, potato
- sea kelp stock
- Korean chili paste (gochujang)
- Korean chili flakes (gochugaru)
- soy sauce
- Korean soup soy sauce (gukganjang)
- oyster sauce – optional
- ginger puree
- rice wine – optional
- sesame oil
Spicy Korean Chicken Stew Recipe Tips
1. Use bone-In chicken Pieces
The authentic recipe calls for one whole chicken cut-up. I am using a mixture of chicken thighs, drumsticks, and breast. You must use bone-in chicken pieces. I am not a big fan of chicken skin, so I removed the skin from the chicken.
2. Use both chili paste and chili flakes in the seasoning
In a mixing bowl, combine all the seasonings together and mix well. You can adjust the amount of chili flakes depends on your heat tolerance.
Add the chicken and coat well.
3. Don’t skip the sea kelp stock
Place the chicken in a braising pan or pot. Even a deep skillet would do a great job. Pour the sea kelp stock over the chicken. The sea kelp stock will elevate the flavor of the stew that no one will guess.
To make the sea kelp stock: you simmer a large piece (about the size of your hand) of dried sea kelp in water for 5-7 minutes over low heat. Discard the sea kelp and use the stock. Please see my 5 Korean soup stocks post to get a detailed information.
How to simmer spicy Korean chicken stew
How much of the stock? Just to barely cover the chicken. You don’t want to drown them completely.
Let them boil first and then simmer over low heat for 15 minutes, covered.
Throw diced onion and carrots in the pot and simmer for another 10 minutes over med-low heat.
Add the potatoes and simmer again for 10-15 minutes stirring gently occasionally. Cooking time can be various depends on the size of your vegetables.
I like mine slightly big but you can make yours according to your preference.
When the vegetables are almost tender, open the lid to evaporate the liquid in the sauce. This will help thicken the sauce.
Lastly, add green chili and green onion. Stir to mix well.
Doesn’t it look delicious? The meat will fall off the bone and the spicy sauce is just to die for. Bring on the rice! I am so ready to dig in again.
You don’t need anything else except a bowl of rice to drizzle the sauce over, but some Asian style green salad would make it a lovely accompaniment.
Enjoy the aroma first and dig in! I have a feeling that this chicken stew will make everyone in your family very-very happy tonight, just like my sister-in-law did with my family a few years ago. Enjoy!
More Spicy Korean Stew Recipes
Spicy Korean Chicken Stew (Dakdoritang)
- 3 1/2 lb whole chicken cut up to pieces, skin removed if possible
- 2 large carrots diced
- 1 onion diced
- 1 lb potato diced
- 2 green chilies sliced
- 2 green onion chopped
- 2-3 cup sea kelp stock see notes below
- To make the seasoning paste, mix all the seasoning paste ingredients in a large mixing bowl. Add the chicken and toss to coat with the seasoning. Place the chicken in a braising pan or a deep skillet.
- Pour the sea kelp stock over the chicken to barely cover them, about 2-3 cup. Bring to med-high heat and let them boil first, then cover and simmer over low heat for 15 minutes.
- Add the onion and carrots to the chicken, toss together. Simmer for another 5-10 minutes.
- Add the potatoes and simmer again for another 10 minutes. Cooking time will vary depends on the size of your vegetables.
- When the vegetables are just tender, uncover the pan. Raise the heat to med-high, and cook another 3-4 minutes.
- Lastly sprinkle chilies, green onion, and heat though. Remove the pan from the heat. Let the stew rest for 5-10 minutes before you serve. The sauce will thicken as the stew rests. Serve the stew with rice.