Korean Chicken Stew - Dakdoritang

Name: Korean Chicken Stew - Dakdoritang
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 4½ cups rice; 2 lbs chicken thigh; ½ lb celery; ½ lb carrot; 1 lbs russet potato; 2 tbsp ginger; 1 tbsp garlic; 1 bunch green onions; 1½ cups chicken stock; 2 tbsp neutral cooking oil; 3 tbsp gochujang; 1 tbsp gochugaru; 1½ tbsp honey; ¼ cup soy sauce; 1 tbsp cornstarch

User Reviews

4.9

64 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
6 servings
Calories
520 kcal
Course
Main Course
Cuisine
Asian, Korean

Korean Chicken Stew - Dakdoritang

Iris Warren

Report

Korean Chicken Stew, or Dakdoritang, is a hearty spicy stew made with chicken thighs, vegetables like carrots, celery, and potatoes, simmered in a sauce of gochujang, gochugaru, soy sauce, honey, and ginger. The dish is served alongside cooked rice and garnished with green onion tops, offering a balance of spicy, savory, and subtly sweet flavors with tender chicken and soft vegetables in a rich broth.

Description

Korean Chicken Stew - Dakdoritang starts with diced carrots, celery, potatoes, and green onions sautéed with ginger and garlic to build flavor. Bone-in, skinless chicken thighs are seasoned and added to the pot along with the vegetables. A sauce made from gochujang, gochugaru, honey, soy sauce, and a cornstarch slurry thickens and flavors the stew as it simmers in chicken stock.

The stew cooks until the chicken is tender and the vegetables have softened but retain some shape. The gochujang and gochugaru provide mild to moderate heat and a deep red color, complemented by honey’s sweetness and soy’s umami. The cornstarch slurry creates a slightly glossy and thickened broth.

Served with steamed cooked rice, Dakdoritang offers a satisfying and warming meal with a balance of tender meat, hearty root vegetables, and spicy-sweet sauce. Garnishing with sliced green onion tops adds freshness and color to the dish. The recipe includes practical details on preparing vegetables uniformly and seasoning the chicken simply before cooking.

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Ingredients

Servings

For the Rice

4½ cups rice cooked

For the Stew

2 lbs chicken thigh boneless, skinless
½ lb celery
½ lb carrot
1 lbs russet potato
2 tbsp ginger minced
1 tbsp garlic minced
1 bunch green onions
1½ cups chicken stock
2 tbsp neutral cooking oil generic cooking oil

For the Sauce

3 tbsp gochujang
1 tbsp gochugaru
1½ tbsp honey
¼ cup soy sauce
1 tbsp cornstarch slurry

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Instructions

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For the Rice

Cook enough rice to have 4½ cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

For the Stew

Start by washing cutting all of your vegetables.
Slice the green onions and separate out the whites and green tops. You will use the tops for garnishing the final dish.
Cut the carrots, celery, and potatoes into a large dice. I cut the celery and the carrots down the center to halve it then cut it on a bias into smaller pieces. The potatoes get cut into cubes of about ½ inch in size. You can peel them or leave them as they are.
Season your chicken lightly with salt and pepper.
In a large stock pot over medium high heat, add some oil and the scallions, carrots, potatoes, celery, and ginger. Season lightly with salt and cook for 5-7 minutes to allow the flavors to develop. Add in the garlic and stir.
Make some room in the bottom of the pot (there won't be much room, do your best) and add in the chicken to get some browning. Cook it for 3-4 minutes. Flipping over when ready.
While the vegetables and chicken are cooking you can prepare your sauce. Mix together the soy sauce, honey, gochujang, and gochugaru. These are Korean ingredients. I get them at Whole Foods, you may be able to find them at your regular store and certainly at your local asian grocer. If you don't love spicy food, add less gochugaru. If you can't find gochugaru you can substitute ground chili powder (the one that is just ground chili, not the chili powder mixture with cumin etc.)
Pour the sauce over the meat and vegetables and stir. Pour the chicken stock over the top and mix.
Cover the pot and reduce the heat to medium low. Simmer with the lid on for 20 minutes.
While stewing, you can plate up your rice into your containers. Each container gets ¾ cup of rice.
After 20 minutes, remove the lid, stir the contents of the pot and taste. Season with salt and pepper to taste. When I made this recipe I used chicken bone broth which is a tad bit thicker than regular stock. The starch from the potatoes should help to thicken the sauce. If you still have a very watery consistency, you can either add a small amount of a cornstarch slurry or allow the pot to boil with the lid off to boil off some of the water.

Plating

This recipe makes 6 servings. Each dish gets ¾ cup of rice and you can divide the stew evenly between the 6 containers. Top each dish with the chopped green onions.