Dakdoritang (Korean Spicy Chicken Stew)
Easy Dakdoritang recipe made with tender chicken, potatoes, and carrots simmered in a bold gochujang and gochugaru sauce. This Korean spicy chicken stew is hearty, flavorful, and perfect with rice.
Ingredients
- 2 1/2 to 3 lb (1.1 to 1.4 kg) whole chicken cut up 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 cup (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
- 1-1/2 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. Let it cook for 10 minutes. Add the potatoes and stir gently to submerge them in the sauce. Reduce heat to medium, cover again, and simmer for 20 minutes, or until the vegetables are tender. Stir occasionally and spoon the sauce over the top. Uncover for the final 5 minutes to help reduce and thicken the broth.
- 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.
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.
Nutrition
Calories: 327kcal | Carbohydrates: 25g | Protein: 21g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 68mg | Sodium: 900mg | Potassium: 683mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4359IU | Vitamin C: 22mg | Calcium: 54mg | Iron: 2mg