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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

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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.

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Questions

What is 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. This reference files it under Korean dinner: made on the stovetop, rated medium and about 65 minutes start to finish.

What internal temperature should Dakdoritang (Spicy Chicken Stew) reach?

For Dakdoritang (Spicy Chicken Stew), the target internal temperature is 165 F (about 75 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Dakdoritang (Spicy Chicken Stew)?

Step 2 reads: "Add 3 lbs skin removed bone-in chicken thighs and drumsticks and brown on all sides, about 5 minutes total." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Is there a substitute for gochujang in Dakdoritang (Spicy Chicken Stew)?

The entry for Dakdoritang (Spicy Chicken Stew) calls for 1/4 cup gochujang (Korean red pepper paste). In its place: Mix two parts sriracha or another chili paste with one part white miso and a pinch of sugar. It lands close on heat and body and a little short on fermented depth.

Can I use chicken breasts instead of chicken thighs in Dakdoritang (Spicy Chicken Stew)?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Dakdoritang (Spicy Chicken Stew) uses 3 lbs bone-in chicken thighs and drumsticks, skin removed.

How hot is Dakdoritang (Spicy Chicken Stew)?

Moderately. The heat in Dakdoritang (Spicy Chicken Stew) comes from 1/4 cup gochujang (Korean red pepper paste) and 2 tbsp gochugaru (Korean red pepper flakes). For a milder plate, start with half the gochujang and add more to taste at the end; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How much protein is in Dakdoritang (Spicy Chicken Stew)?

One serving (the recipe makes 4) has 42 g of protein in about 510 calories, alongside 22 g carbohydrate and 14 g fat, plus 3 g fiber and 720 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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