Dakdoritang Recipe – Asian Special
Dakdoritang, a beloved Korean spicy chicken stew, is a hearty and flavorful dish that combines tender chicken with a rich, spicy broth. The stew is infused with a vibrant blend of gochujang (Korean chili paste), soy sauce, garlic, and ginger, creating a perfect balance of heat, umami, and depth. Vegetables like potatoes, carrots, and onions absorb the spicy sauce, becoming melt-in-your-mouth tender as they simmer. Often served with steamed rice, Dakdoritang is a comforting, warming meal, perfect for cool evenings and gatherings, offering both a satisfying kick and a depth of flavor that is a hallmark of Korean home cooking.
- Prep Time5 min
- Cook Time45 min
- Total Time50 min
Dakdoritang Ingredients:
- 1 whole chicken (cut into pieces, or 6-8 bone-in chicken thighs or drumsticks)
- 2 medium potatoes, peeled and cut into chunks
- 2 medium carrots, sliced
- 1 onion, sliced
- 4-5 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon gochugaru (Korean red pepper flakes, optional for extra heat)
- 1 tablespoon sesame oil
- 1 tablespoon sugar (or honey)
- 1/2 teaspoon black pepper
- 4 cups water (or chicken broth)
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional, for garnish)
Prepare Ingredients:
Cut the chicken into pieces (if using a whole chicken).
Peel and cut the potatoes into chunks. Slice the carrots and onion, and mince the garlic.
Make the Sauce:
In a bowl, combine soy sauce, gochujang, gochugaru (if using), sesame oil, sugar, and black pepper. Stir well to make a smooth sauce.
Cook the Chicken and Vegetables:
In a large pot or Dutch oven, heat a bit of oil over medium heat. Add the chicken pieces and brown them for about 5 minutes.
Add the garlic and onion, cooking for another 2-3 minutes until fragrant.
Simmer the Stew:
Pour the sauce mixture over the chicken and add the water (or chicken broth). Stir everything together.
Add the potatoes and carrots. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
Finish the Stew:
Taste the stew and adjust the seasoning if necessary. You can add more soy sauce or sugar for balance, or more gochujang for extra heat.
Once done, garnish with chopped green onions and sesame seeds (if using).
Serve:
Serve hot with steamed rice on the side.
Recipe Notes:
Chicken:Bone-in, skin-on chicken thighs or drumsticks work best, as they provide more flavor and stay moist while simmering.
Spice Level:Adjust the amount of gochujang and gochugaru based on your preferred spice level. Gochujang gives a deeper flavor, while gochugaru adds heat.
Vegetables:You can add other vegetables like zucchini, mushrooms, or bell peppers for extra flavor and texture.
Make-Ahead:This stew can be made ahead and stored in the fridge for 2-3 days. It also freezes well for up to a month.
Garnish:Top with cilantro or extra green onions for a fresh finish.
