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Dakdoritang (Korean spicy chicken stew)
4.7 from 474 votes

Dakdoritang (Korean spicy chicken stew)

Dakdoritang is a Korean spicy chicken stew featuring bone-in chicken pieces simmered with potatoes, carrots, onion, garlic, ginger, and a sauce made from gochugaru, gochujang, soy sauce, sugar, rice wine, sesame oil, and sesame seeds. The stew has a thick, spicy, and savory sauce coating tender chicken and vegetables, with options for stovetop or slow cooker preparation.

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

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

    Cup of Yum
  1. Prepare the vegetables by cutting up in big chunks.
Stovetop method
  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.