Dakdoritang (Korean Spicy Chicken Stew)

Dakdoritang is Korea’s spicy chicken stew—tender bone-in chicken, potatoes, and carrots simmered in a bold gochujang broth. It’s cozy, hearty, and comes together in 45 minutes, perfect for a weeknight Korean comfort meal.

Korean cuisine knows how to do spicy stews—and Dakdoritang (닭도리탕), a spicy chicken stew also known as Dakbokkeumtang (닭볶음탕), 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.

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.

Ingredients You’ll Need

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.

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.

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 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.

If Korean stews are your comfort zone like they are mine, take a look through my full Korean soups and stews collection.

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