Dakdoritang (Korean Spicy Chicken Stew)

Dakdoritang, a traditional Korean spicy chicken stew, is the ultimate comfort food. This hearty dish features tender braised chicken, carrots, and potatoes simmered in a rich, flavorful gochujang sauce. Bold spices and a hint of sweetness make it perfect with rice or enjoying as a satisfying one-pot meal!

“I’ve been making this for years after discovering Korean food on this site. Simply the most painfully delicious stew on earth. Thank you!”

Rudy

If you’re craving a hearty and flavorful spicy chicken stew, look no further than Dakdoritang, a classic Korean spicy chicken stew loved for its bold flavors and comforting appeal. This vibrant, fiery-red dish features tender, fall-off-the-bone chicken and vegetables simmered in a rich sauce made with Korean chili paste (gochujang) and chili flakes (gochugaru).

In Dakdoritang, bone-in chicken pieces are cooked with potatoes, carrots, and onions, soaking up the deeply flavorful broth. The result is a tender, wholesome dish that perfectly balances spicy, savory, and slightly sweet flavors—a true favorite in Korean cuisine.

The best part? This spicy Korean stew is surprisingly easy to make! With just a few simple ingredients and step-by-step instructions, you can bring authentic Korean flavors to your table. Serve it with steamed rice or fresh kimchi for a complete, satisfying meal.

Whether you’re exploring authentic Korean dishes or craving a warm, comforting stew, Dakdoritang is the perfect recipe to try. Discover why it’s been a staple in Korean households for generations and make it your new favorite!

What is Dakdoritang (Korean Spicy Chicken Stew)?

Dakdoritang (닭도리탕) is a hearty dish made with cut-up whole chicken and vegetables like potatoes and carrots, all simmered in a bold, flavorful sauce featuring Korean chili paste (gochujang) and chili flakes (gochugaru).

The stew’s spicy, sweet, and savory flavors pair perfectly with tender, juicy chicken, making it a comforting dish to share with family and friends. Despite its rich taste, Dakdoritang is simple to prepare and perfect for any occasion.

Also known as Dakbokkeumtang (닭볶음탕) or Dakmaeuntang (닭매운탕), the name “Dakdoritang” has sparked some debate. Some believe “dori” comes from the Japanese word “tori,” meaning bird or chicken in English, while others argue it stems from an old Korean term meaning cut up or chopped.

Whichever meaning is correct, I grew up calling it Dakdoritang and continue to use this familiar name to honor its place in my childhood memories.

There are also other beloved Korean chicken stews you should check out: Jjimdak (찜닭) and Dak-gaejang (닭개장). Both recipes are fantastic that’s sure to please fans of spicy food.

Best Ingredients for Dakdoritang

Chicken: Dakdoritang uses bone-in chicken pieces, often from a whole chicken cut into parts. In Korea, pre-cut chickens are easy to find at markets, making preparation simple. Chicken thighs and drumsticks with bones are ideal, as they add rich, juicy flavor to the sauce.

Vegetables: Potatoes, carrots, onions, and scallions are classic additions, soaking up the savory, spicy sauce beautifully. Some enjoy including rice cakes or glass noodles for a heartier meal, but I prefer Dakdoritang without these extras.

Dried Sea Kelp: What sets this spicy chicken stew recipe apart is the addition of sea kelp stock. It adds a deep umami flavor, making the dish incredibly rich and delicious. Preparing the stock is simple—just simmer the sea kelp in water for a few minutes.

Seasoning Paste: Gochujang (Korean chili paste) and gochugaru (Korean chili flakes) are essential for creating the stew’s bold, spicy flavor. Other key ingredients like soy sauce, garlic, and ginger play an important role in adding depth and richness to the dish.

How to Make Dakdoritang (Spicy Korean chicken stew)

1. Make stock: In a small pot, simmer together a piece of dried sea kelp in 4 cups of water on low heat for 5 minutes. Afterward remove the sea kelp, keeping the stock for later use.

2. Prep the Chicken (Optional): Remove the chicken skin if you prefer — Paper towel makes this job easier.

3. Mix the Sauce Ingredients: Combine all the seasonings in a bowl and mix well. Adjust the amount of chili flakes (gochugaru) to your desired level of spiciness.

4. Add the Sauce to chicken: Combine the chicken pieces, onion, and carrot in a large pot. Add the sauce over them.

5. Pour the stock: Add the reserved stock over the chicken, just enough to cover the ingredients (around 2-3 cups). Cover with the lid on and bring it to a boil over medium-high heat, about 10 minutes.

6. Add vegetables and simmer: Add potatoes and carrots, mixing them into the sauce. Cover, reduce heat to medium, and simmer for 20 minutes, stirring occasionally and basting the chicken and vegetables with the sauce, until tender.

7. Final Touches: Add chilies and green onion, continuing to cook for an additional 3 minutes without the lid.

Serving and Storage Suggestions

Serve this hearty dish with fresh white rice or multigrain rice (japgokbap) for the perfect pairing. Don’t forget to spoon some of the rich, flavorful sauce over your rice to enjoy every delicious bite.

If you have leftovers, this stew reheats beautifully. Simply warm it on the stovetop over low heat or in the microwave until heated through. For longer storage, freeze the stew in an airtight container. Thaw it in the fridge overnight and reheat as needed for a quick and comforting meal.

Recipe Success Tips

1. Using bone-in chicken, whether a whole cut-up chicken or individual thighs or drumsticks, adds extra flavor and richness to the stew. I typically remove the skin, but that’s entirely up to you.
2. The sea kelp stock is a game-changer! It adds a rich umami flavor that sets this stew apart. It only takes 5 minutes to prepare, but the depth of flavor it brings is incredible.
3. Go big with vegetable cuts. Larger pieces of carrots and potatoes not only look great but also hold their shape better while cooking. When the vegetables are almost tender, you can open the lid to let the liquid in the sauce evaporate. This will help thicken the sauce.
4. Adjust the chili flakes to suit your spice preference, but don’t skip them entirely. For a milder flavor, use as little as 1 tablespoon.

Dakdoritang in the Instant Pot (Pressure Cooker Option)

You can also prepare Dakdoritang in an Instant Pot for a quicker option! Use 1 1/2 cups of stock and cut the vegetables larger to prevent overcooking. Add the chicken, onion, carrot, potato, seasoning paste, and stock to the pressure cooker for tender, flavorful results in less time.

Secure the lid, set the valve to seal, and pressure cook on high for 8 minutes. Allow a natural release for 5 minutes, then switch to a quick release.

If the stew needs thickening, use the sauté setting to simmer for a few minutes. Finish by stirring in the chilies and green onion.

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