Dakdoritang (Korean Spicy Chicken Stew)

A pan filled with spicy Korean chicken stew with vegetables.

Dakdoritang (Korean Spicy Chicken Stew)

Dakdoritang is a hearty Korean spicy chicken stew known for its robust blend of spices. It offers tender, braised chicken, carrots, and potatoes in a thick, red sauce. Two cooking methods are introduced: stove top and pressure cooking.

Course Dinner, Main Course, Stew

Cuisine Korean

Diet Low Lactose

Keyword autumn, braising, comfort food, dakbokkeumtang, dakdoritang, fall, gochugaru, gochujang, Korean chicken stew, one skillet dish, spicy chicken stew, spicy food, spicy Korean chicken stew

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 327

Author Holly Ford

Ingredients

2 1/2 to 3 lb whole chicken cut up to pieces, or bone-in chicken thighs and drumsticks
1 onion diced
2 carrots roughly diced
1 lb 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 water
1 large piece dried sea kelp (dashima)

For stew seasoning paste

2 heaping tbsp Korean chili paste (gochujang)
2-3 tbsp Korean chili flakes (gochugaru)
4 tbsp soy sauce
1-1/2 tbsp honey
3 cloves garlic minced
1 tsp ginger paste
2 tbsp sweet rice wine (mirim)
1 tbsp sesame oil
1 tsp black pepper

Instructions

For the see kelp stock

Simmer a piece of dried sea kelp in 4 cups of water in a small pot for 5 minutes on low heat. Remove the sea kelp, and reserve the stock.

For the chicken (optional)

If you prefer, remove the chicken skin — using a paper towel makes this task easier.

For seasoning paste

In a separate bowl, combine all the seasoning paste ingredients together and mix well.

To make the stew

In a large pot, gather the chicken pieces, onion, and carrot. Evenly distribute the seasoning paste over them, then add the reserved stock you made earlier, using just enough to slightly cover the ingredients (around 2-3 cups).
Place the lid on and let it come to a boil over medium-high heat for about 10 minutes. Then, incorporate the potatoes, ensuring they and the carrots are mostly covered by the sauce. Secure the lid, lower the heat to medium, and let it all simmer for 20 minutes, or until the vegetables are soft and easy to pierce with a fork (a chopstick works well for testing this). Stir now and then, ladling sauce over the chicken and vegetables. Remove the lid for the final 5 minutes to let steam out.
Add chilies and green onion, continuing to cook for an additional 3 minutes without the lid. Give it a good stir, and finish off with a sprinkle of chopped green onions for garnish.
Allow the chicken stew to rest for 3-4 minutes before serving. This hearty dish pairs wonderfully with fresh white rice or multigrain rice.

Pressure Cooking Method (Instant Pot)

Place the chicken, onion, carrot, and potato in a 6- to 8-quart electric pressure cooker. Drizzle the seasoning paste over them and add 1-1/2 cup of sea kelp stock.
Secure the lid and set the steam valve to the sealed position. Cook on high pressure for 8 minutes. Afterward, allow it to release pressure naturally for 5 minutes before performing a quick release.
If you wish to reduce the liquid further, activate the sauté setting and let the stew simmer for a few minutes. Add the chilies and green onion and heat through in sauté setting. Taste it, adding a touch more honey if needed, to adjust the flavors to your liking. Garnished the stew with chopped green onions, and serve with rice.

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