Dakdoritang (Korean spicy chicken stew)
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
30 mins
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Servings
4
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Course
Main Course
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Cuisine
Korean
Dakdoritang (Korean spicy chicken stew)
Description
Dakdoritang combines chicken pieces with hearty chunks of potatoes, carrots, and onion, flavored by garlic, ginger, and scallions. The sauce incorporates Korean chili flakes (gochugaru), chili paste (gochujang), soy sauce, rice wine or mirin, sugar, black pepper, sesame oil, and sesame seeds creating a rich, spicy, and slightly sweet broth.
The cooking process begins by simmering the chicken in the sauce and water until partially cooked, followed by adding vegetables and continuing to stew until the chicken is tender and the sauce thickens. Optional chili pepper and sesame seeds are added at the end for extra spice and texture.
This stew is served hot and pairs well with steamed rice, providing a comforting and filling meal. It's suitable for family dinners and showcases bold Korean flavors.
Ingredients
- 2.5 to 3 pounds chicken cut into small pieces (excess fat removed, bone-in parts
- 10 ounces potato cut into big chunks
- 1 carrot cut into big chunks, medium size, can be omitted
- 1/2 onion cut into big chunks, large
- 7 to 8 garlic plump cloves
- 2 - 3 ginger thinly sliced pieces (about 1-inch round
- 2 scallions cut into 2-inch lengths
- 1 red chili pepper optional
Sauce
- 2 to 3 tablespoons Korean red chili pepper flakes adjust to taste, gochugaru
- 2 tablespoons sugar
- 4 tablespoons soy sauce
- 2 tablespoons rice wine or mirin
- 2 tablespoons gochujang Korean red chili pepper paste
- pinch black pepper
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
Instructions
- Prepare the vegetables by cutting up in big chunks.
Stovetop method
- 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.
- Stir in the vegetables (except the scallions). Cover, and cook for an additional 10 minutes, stirring occasionally.
- 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
- 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.
- 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.
User Reviews
Overall Rating
4.7
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