A vibrant and fiery Korean braised chicken stew, Dakdoritang features tender chicken and vegetables simmered in a rich, spicy gochujang-based sauce. Perfect for a hearty meal, it’s a beloved dish known for its depth of flavor and comforting warmth.
Dakdoritang: Spicy Korean Chicken
A vibrant and fiery Korean braised chicken stew, Dakdoritang features tender chicken and vegetables simmered in a rich, spicy gochujang-based sauce. Perfect for a hearty meal, it's a beloved dish known for its depth of flavor and comforting warmth.
Ingredients
- 1.5 kg whole chicken cut into 10-12 pieces
- 2 large unit potatoes peeled and cut into large chunks
- 2 medium unit carrots peeled and cut into large chunks
- 1 medium unit onion chopped
- 2 stalks green onions chopped for garnish
- 4 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili powder) adjust to taste
- 3 tbsp soy sauce
- 2 tbsp minced garlic
- 1 tsp minced ginger
- 1 tbsp sugar
- 1 tsp sesame oil
- 0.5 tsp black pepper
- 2 cups water or chicken broth
Instructions
- 1. Prepare the Chicken: If desired, parboil the chicken pieces in boiling water for 5-7 minutes to remove impurities and excess fat. Drain well and rinse under cold water. This step is optional but recommended for a cleaner stew.
- 2. Make the Sauce: In a large bowl, combine gochujang, gochugaru, soy sauce, minced garlic, minced ginger, sugar, sesame oil, and black pepper. Mix well until a smooth paste forms.
- 3. Combine Ingredients: Place the prepared chicken pieces, potatoes, carrots, and chopped onion into a large pot or Dutch oven. Pour the prepared sauce over the chicken and vegetables. Add the water or chicken broth.
- 4. Cook on Stovetop: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the potatoes and carrots are soft.
- 5. Thicken the Sauce: Uncover the pot and increase the heat to medium-high. Let it simmer for another 10-15 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency.
- 6. Serve: Garnish with chopped green onions. Serve hot with steamed white rice and kimchi or other Korean side dishes.
- 7. Slow Cooker Adaptation: To cook in a slow cooker, combine all ingredients (chicken, vegetables, sauce, and liquid) in the slow cooker pot. Cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fall-off-the-bone tender and vegetables are soft. A slight thickening of the sauce may occur naturally, or you can uncover for the last 30 minutes to reduce it slightly.
Notes
Adjust gochugaru to control the spice level. Add more for extra heat or less for a milder flavor. Feel free to include other root vegetables like sweet potatoes or radishes. Serve hot with a bowl of steamed rice and your favorite Korean side dishes (banchan) to complete the meal. For a slow cooker, combine all ingredients in the slow cooker and cook on low for 4-6 hours or high for 2-3 hours, until chicken is tender.
