Dakdoritang (Korean Spicy Chicken Stew)

A pan filled with spicy Korean chicken stew with vegetables.

Dakdoritang (Korean Spicy Chicken Stew)

Dakdoritang is a Korean spicy chicken stew made with tender chicken, potatoes, and carrots simmered in a bold gochujang and gochugaru broth. Hearty, flavorful, and perfect with rice.

Course Dinner, Main Course, Stew

Cuisine Korean

Diet Low Lactose

Keyword dakbokkeumtang, dakdoritang, Korean braised chicken, Korean chicken stew, Korean spicy chicken stew, spicy chicken stew

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 327

Author Hyegyoung K. Ford

Ingredients

2½ to 3 lb (1.1 to 1.4 kg) whole chicken cut in to pieces, or bone-in chicken thighs and drumsticks. See note below.
1 (about 200 g) onion diced
2 (about 250 g) carrots roughly diced
1 lb (450 g) Yukon potato peeled and cut into 1-1/2 inch chunks
2 green chilies sliced
2 green onion chopped

For sea kelp stock

4 cups (960 ml) water
1 large piece (about 10 x 10 cm) dried sea kelp (dashima)

For stew seasoning paste

2 heaping tbsp (about 40 g) Korean chili paste (gochujang)
2-3 tbsp (15–22 g) Korean chili flakes (gochugaru) see note below
4 tbsp (60 ml) soy sauce
1½ tbsp (30 g) honey
3 cloves (about 9 g) garlic minced
1 tsp (5 g) ginger paste
2 tbsp (30 ml) sweet rice wine (mirim)
1 tbsp (15 ml) sesame oil
1 tsp (2 g) black pepper

Instructions

Make the sea kelp stock: In a small pot, simmer 1 large piece of dried sea kelp in 4 cups (960 ml) of water over low heat for 5 minutes. Remove the kelp and reserve the stock.
Prepare the seasoning paste: In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, mirim, sesame oil, and black pepper. Mix well until smooth.
Assemble the stew: In a large pot, add the chicken pieces, onion, and carrot. Spoon the seasoning paste evenly over them. Pour in just enough kelp stock to slightly cover the ingredients (about 2–3 cups).
Add potatoes and simmer: Cover the pot and bring to a boil over medium-high heat. Cook for 5 minutes. Add the potatoes and gently submerge them in the sauce. Reduce the heat to medium, cover, and simmer for 15–20 minutes, or until the chicken is cooked through and the vegetables are tender. Spoon the sauce over the ingredients occasionally, avoiding vigorous stirring so the potatoes stay intact.
Finish with chilies and serve: Add sliced green chilies and chopped green onion. Cook uncovered for another 3 minutes, then give it a final stir. Let the stew rest for 3–4 minutes. Serve hot with rice.

Video

Notes

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

Gochugaru: 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.

Pressure Cooker / Instant Pot Method:
Add the chicken, onion, carrot, potato, seasoning paste, and 1½ cups (360 ml) of kelp stock to the Instant Pot. Secure the lid and set the valve to "Sealing." Pressure cook on High for 8 minutes, then allow natural release for 5 minutes, followed by quick release. Use the sauté setting to simmer for a few minutes if you want to thicken the sauce. Stir in green chilies and green onion to finish.

Storage and Reheating
Store leftover dakdoritang in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered pot over medium-low heat until the chicken is heated through. Add a splash of water if the sauce has thickened too much during refrigeration.

Nutrition