'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 Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

896 calories; protein 33.4g 67% DV; carbohydrates 36.1g 12% DV; fat 69.1g 106% DV; cholesterol 120.6mg 40% DV; sodium 1110.8mg 44% DV. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/18/2016
I've made this with some friends a couple of times. The second time we made this with only two servings and used a tablespoon of cayenne instead of the pepper flakes. It was crazy hot but so delicious and flavorful. I love spicy foods and I can't get enough of this. Read More
(5)

Most helpful critical review

Rating: 2 stars
04/16/2019
Probably the worst recipe I ve tried and I ve tried many (maangchi Korean bapsang etc.). I was left with a lot of dark colored liquid instead of a red one. Had a feeling it wasn t going to turn out very good especially when the directions had you put most of the ingredients at the same time... as a Korean was very disappointed with this recipe.:( Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/17/2016
I've made this with some friends a couple of times. The second time we made this with only two servings and used a tablespoon of cayenne instead of the pepper flakes. It was crazy hot but so delicious and flavorful. I love spicy foods and I can't get enough of this. Read More
(5)
Rating: 5 stars
01/13/2017
This was an outstanding Winter chicken stew! It is spicy but there is a hint of sweetness. The potatoes and carrots offset the spiciness and lend heartiness to the tasty broth. We made it exactly like the recipe and would change nothing! Read More
(1)
Rating: 5 stars
02/26/2016
Very authentic! My boyfriends mom owns a restaurant in Korea and it tastes the same as the one she makes! We doubled the recipe for the sauce as we like it a bit soupier/saucier! Read More
(1)
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Rating: 4 stars
11/24/2015
Definitely spicy and I didn't even use the full amount of red pepper flakes. The broth is interesting - a hint of sweet - the more I ate the more I liked it. Read More
Rating: 5 stars
04/22/2020
Only recipe I use for this. Read More
Rating: 5 stars
03/27/2020
Excellent recipe for daktoritang. I am Korean American and this is an easy and tasty recipe. I make it without the spicy ingredients because my kids prefer it this way. It tastes great even without the spicy ingredients. Also, if you don’t have fresh garlic or ginger you can use the pre-minced garlic and squeeze jar ginger found in supermarkets. Serve with rice. Leftovers taste great too! Read More
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Rating: 2 stars
04/16/2019
Probably the worst recipe I ve tried and I ve tried many (maangchi Korean bapsang etc.). I was left with a lot of dark colored liquid instead of a red one. Had a feeling it wasn t going to turn out very good especially when the directions had you put most of the ingredients at the same time... as a Korean was very disappointed with this recipe.:( Read More
Rating: 5 stars
10/27/2019
Followed the recipe but with 1# chicken breast & 1# thighs plus 1 tbs corn starch slurry. Really nice flavors and heat. Was confused by bone-in chicken "cut into small pieces" hence the breast & thighs. Fed 2 people with enough left over for another meal that we want to serve over rice. A keeper & do again. Read More
Rating: 5 stars
07/03/2015
Thank you! It worked great. I didn't use rice wine onions scallions sesame seeds or oil. Still tasted great! Used an Asian seasoning. Thank you. Read More