Description
Dakdoritang is a classic Korean spicy chicken stew featuring succulent bone-in chicken simmered with hearty potatoes, carrots, and aromatic spices in a vibrant, flavorful broth made from gochugaru, gochujang, and soy sauce. This comforting dish balances robust heat and sweetness with tender veggies, perfect for a satisfying family meal.
Ingredients
Chicken and Vegetables
- 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 carrot, cut into big chunks (optional)
- 1/2 large onion, cut into big chunks
- 7 to 8 plump garlic cloves
- 2 to 3 thinly sliced ginger pieces (about 1-inch round)
- 2 scallions, cut into 2-inch lengths
- 1 red chili pepper (optional)
Seasonings and 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 of pepper
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1.5 cups water
Instructions
- Prepare Vegetables: Cut the potatoes, carrot, and onion into large chunks. Slice ginger thinly and cut scallions into 2-inch lengths. Optionally prepare the red chili pepper.
- Make Sauce and Start Stew (Stovetop Method): In a large pot, combine 1.5 cups water, chicken pieces, gochugaru, sugar, soy sauce, rice wine (or mirin), gochujang, garlic cloves, ginger slices, and a pinch of pepper. Stir well to mix all ingredients. Bring to a boil over high heat.
- Simmer Chicken Covered: Once boiling, reduce heat to medium, cover the pot, and cook for 15 minutes, stirring occasionally to prevent sticking and to distribute flavors.
- Add Vegetables and Continue Cooking: Stir in the potatoes, carrot, and onion chunks (not scallions). Cover again and cook for another 10 minutes, stirring every now and then to keep the stew uniform and prevent burning.
- Finish Cooking Uncovered: Remove the lid and cook for approximately 5 more minutes, allowing the stew to thicken slightly and the chicken to become tender. Stir in the scallions, optional red chili pepper, sesame oil, and sesame seeds just before turning off the heat.
- Slow Cooker Alternative: Place chicken and all vegetables (except scallions) into the slow cooker. Add sauce ingredients (gochugaru, sugar, soy sauce, rice wine or mirin, gochujang, garlic, ginger, pepper) and 1.5 cups water. Stir to coat everything evenly. Cook on high for about 4 hours, or on low for 6 hours if necessary. Before serving, stir in scallions, sesame oil, and sesame seeds. Skim off any excess fat if desired.
Notes
- You can adjust the level of spiciness by varying the amount of gochugaru and gochujang.
- Using bone-in chicken adds depth of flavor and richness to the stew, but boneless can be substituted for quicker cooking.
- The optional red chili pepper adds extra heat and color but can be omitted if preferred mild.
- For a thicker sauce, cook uncovered longer to reduce the liquid.
- The slow cooker method offers a hands-off alternative that also tenderizes the chicken deeply.
- Skim excess fat from the stew before serving for a cleaner taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes stovetop or 4 to 6 hours slow cooker
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
