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Dakdoritang (Korean spicy chicken stew)

Dakdoritang is a red spicy braised chicken dish. This recipe shows two ways to cook it - slow cooker and stove top.

Prep Time
10 mins
Cook Time
10 mins
Servings: 4
Course: Main Course
Cuisine: Korean

Ingredients

  • 2.5 to 3 pounds bone-in chicken parts cut into small pieces (excess fat removed)
  • 10 ounces potatoes cut into big chunks
  • 1 medium size carrot (can be omitted) cut into big chunks
  • 1/2 large onion cut into big chunks
  • 7 to 8 plump garlic cloves
  • 2 - 3 thinly sliced ginger pieces (about 1-inch round)
  • 2 scallions cut into 2-inch lengths
  • 1 red chili pepper - optional
Sauce
  • 2 to 3 tablespoons gochugaru (Korean red chili pepper flakes) adjust to taste
  • 2 tablespoons sugar
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine (or mirin)
  • 2 tablespoons gochujang (Korean red chili pepper paste)
  • pinch pepper
  • 1 tablespoon sesame oil
  • 1 teaspoon sesame seeds

Instructions

    Cup of Yum
  1. Prepare the vegetables by cutting up in big chunks.
Stovetop method
    Cup of Yum
  1. Add 1.5 cups water to a large pot along with the chicken and the sauce (except the sesame oil and sesame seeds). Stir well. Bring it to a boil over high heat. Reduce the heat to medium and cook, covered, for 15 minutes, stirring occasionally.
  2. Stir in the vegetables (except the scallions). Cover, and cook for an additional 10 minutes, stirring occasionally.
  3. Continue to cook, uncovered this time, until the chicken is tender and the sauce is slightly thickened, about 5 minutes. Stir in the scallions, optional chili pepper, sesame oil and sesame seeds right before turning off the heat.
Slow cooker method
  1. Place the prepared chicken and vegetables (except the scallions) in the slow cooker. Add all the sauce ingredients (except the sesame oil and seeds). Stir well to coat the chicken and vegetables evenly.
  2. Turn the slow cooker on high heat. Cover, and cook for about 4 hours. (You can cook on low heat if you’ll be out longer, about 6 hours). Stir in the scallions, sesame oil and sesame seeds. Skim off excess fat before serving, if desired.