Dakdoritang Recipe – Asian Special
Craving a Korean spicy chicken stew that delivers on warmth and depth? This dakdoritang recipe is a fiery comfort food classic—featuring succulent chicken pieces braised in a gochujang-spiked broth alongside tender potatoes, carrots, and onions. It’s the ultimate hearty chicken soup to enjoy with rice, and perfect for chilly evenings.
- 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:
This make-ahead stew tastes even better the next day—simply reheat gently to blend the flavors further.
A satisfying one-pot meal—serve it straight from the simmering pot with bowls of rice for a cozy family dinner.
Adjust the custom spice level by varying amounts of gochujang or gochugaru—milder for subtle heat, or extra if you crave bold spice.
