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Dakdoritang (Spicy Chicken Stew)

A hearty Korean braised chicken stew simmered with potatoes, carrots, and a fiery gochujang sauce until the chicken is tender and the broth is deeply savory.

65 minMediumServes 4510 cal/serving

KoreanDinnerStovetopStandardHigh ProteinDairy-FreePork-FreeCorn-Free

Ingredients

  • 3 lbs bone-in chicken thighs and drumsticks, skin removed
  • 1 lb Yukon Gold potatoes, cut into chunks
  • 2 carrots, sliced thick
  • 1 yellow onion, cut into wedges
  • 6 green onions, cut into 2-inch pieces
  • 1/4 cup gochujang (Korean red pepper paste)
  • 2 tbsp gochugaru (Korean red pepper flakes)
  • 1/4 cup soy sauce
  • 2 tsp toasted sesame oil
  • 6 garlic cloves, minced
  • 2 tsp fresh ginger, minced
  • 2 tsp granulated sugar
  • 2 cups water
  • 2 tbsp neutral oil (vegetable or canola)

Instructions

  1. 1

    In a small bowl, stir together 1/4 cup gochujang (Korean red pepper paste), 2 tbsp gochugaru (Korean red pepper flakes), 1/4 cup soy sauce, 2 tsp toasted sesame oil, 6 minced garlic cloves, 2 tsp minced fresh ginger, and 2 tsp granulated sugar to make the sauce.

  2. 2

    Heat 2 tbsp neutral oil (vegetable or canola) in a large heavy pot or Dutch oven over medium-high heat. Add 3 lbs skin removed bone-in chicken thighs and drumsticks and brown on all sides, about 5 minutes total. Work in batches if needed.

  3. 3

    Pour off excess fat, leaving about 1 tablespoon in the pot. Add 1 cut into wedges yellow onion and cook until softened, about 2 minutes.

  4. 4

    Pour in the sauce and 2 cups water. Stir to coat the chicken. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes.

  5. 5

    Add 1 lb cut into chunks Yukon Gold potatoes and 2 sliced thick carrots. Stir, cover, and continue simmering until the vegetables are tender and the chicken is cooked through to an internal temperature of 165°F (74°C), about 20 to 25 minutes more.

  6. 6

    Add 6 cut into 2-inch pieces green onions and simmer uncovered for 3 minutes to reduce the sauce slightly. Taste and adjust seasoning. Serve over steamed rice.

Questions

Can I make Dakdoritang (Spicy Chicken Stew) gluten-free?

Yes. The gluten in this entry is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Dakdoritang (Spicy Chicken Stew) keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Dakdoritang (Spicy Chicken Stew)?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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