Dakdoritang (Korean Spicy Chicken Stew)

Name: Dakdoritang (Korean Spicy Chicken Stew)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1.5 cups water; 0.25 cup soy sauce; 2 tablespoons rice wine; 2 tablespoons Korean red chili pepper paste (gochujang); 2 tablespoons Korean red chili pepper flakes (gochugaru); 1 tablespoon honey; 1 tablespoon white sugar; 1 pinch ground black pepper; 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces; 10 ounces potatoes, cut into large chunks; 2 carrots, cut into large chunks; 0.5 large onion, cut into large chunks; 4 large garlic cloves, or more to taste; 2 slices fresh ginger, or more to taste; 2 scallions, cut into 2-inch lengths; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

4.6

(13)

9 Reviews

5 Photos

'Dakdoritang' is a chicken dish that's cooked in a spicy red sauce along with vegetables such as potatoes, carrots, and onions. It's also called 'dakbokkeumtang' or 'dakmaeuntang.' It's usually made by cutting up a whole chicken into small pieces, but I use a combination of chicken thighs and wings. The result is succulent pieces of chicken packed with spicy and savory flavors!

Recipe by Jason Lamar

Updated on January 4, 2022

5

Prep Time:

20 mins

Cook Time:

45 mins

Total Time:

1 hrs 5 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ½ cups water
¼ cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
½ large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds

Directions

Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

Cook's Note:

This can also be made in a slow cooker, but as the amount of sauce and other ingredients yields sufficient liquid for slow cooking while leaving just enough sauce at the end, omit the water.

Nutrition Facts (per serving)

896	Calories
69g	Fat
36g	Carbs
33g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 896
% Daily Value *
Total Fat 69g	89%
Saturated Fat 19g	95%
Cholesterol 121mg	40%
Sodium 1111mg	48%
Total Carbohydrate 36g	13%
Dietary Fiber 5g	17%
Total Sugars 13g
Protein 33g
Vitamin C 24mg	120%
Calcium 84mg	6%
Iron 4mg	22%
Potassium 848mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.