Easy Dakdoritang (Spicy Korean Chicken Stew)

Why You’ll Love This Recipe

I enjoy this recipe because it combines simple ingredients with strong, comforting flavors in one pot. The spicy gochujang and gochugaru create a rich depth, while the vegetables naturally thicken the stew as they cook.

Another reason I make this dish often is that it requires very little preparation. Everything cooks together in one pot, making cleanup easy while still delivering a meal that tastes like it simmered for hours.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 pounds chicken pieces, bone-in and skin-on
• 1 medium onion, cut into chunks
• 3 potatoes, cut into chunks
• ¼ carrot, cut into chunks
• 2½ cups water, anchovy stock, dashi, or rice water
• 2 green onions, chopped
• 2 chili peppers, chopped

For the sauce:

• 2 tablespoons gochugaru (Korean chili flakes)
• 4 tablespoons soy sauce
• 4 cloves garlic, minced
• 1½ tablespoons honey or sugar
• 3 tablespoons gochujang (Korean chili paste)
• ¼ teaspoon black pepper

Directions

1. I begin by mixing all the sauce ingredients together in a bowl until smooth and well combined.
2. Next, I prepare all the vegetables by cutting the potatoes, carrots, and onions into large chunks.
3. In a large pot over medium heat, I add the chicken and onions, then pour the prepared sauce over the top.
4. I toss everything together so the chicken is evenly coated with the spicy sauce and cook it for about 2 minutes.
5. Then I pour in the water, anchovy stock, dashi, or rice water and stir well to combine.
6. I cover the pot and cook for about 10 minutes, stirring occasionally to prevent sticking.
7. After that, I add the potatoes and carrots, reduce the heat to low, and let the stew simmer covered for about 20 minutes until the vegetables become tender.
8. To finish, I stir in the chopped green onions and chili peppers for freshness and extra flavor.
9. I serve the stew hot with steamed rice to soak up all the rich and spicy broth.

Servings and timing

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

Variations

I sometimes use boneless chicken thighs when I want a quicker and easier version, although bone-in chicken gives the broth more flavor.

For a milder stew, I reduce the amount of gochugaru and use fewer chili peppers. When I want extra heat, I add additional chili flakes or sliced fresh chilies.

I also enjoy adding mushrooms, sweet potatoes, or rice cakes for extra texture and variety.

storage/reheating

I store leftover Dakdoritang in an airtight container in the refrigerator for up to 4 days. The flavors become even richer the next day, which makes the leftovers especially delicious.

When reheating, I warm the stew gently on the stovetop until simmering or microwave it for a few minutes until heated through. If the stew thickens too much, I add a splash of water or broth before reheating.

FAQs

What does Dakdoritang taste like?

Dakdoritang has a rich, spicy, savory, and slightly sweet flavor with tender chicken and hearty vegetables.

Can I make this stew less spicy?

Yes, I can reduce or skip the gochugaru and use less chili pepper for a milder version.

What is rice water and why is it used?

Rice water is the starchy water left after rinsing rice. I like using it because it gives the broth a richer texture and deeper flavor.

Can I use boneless chicken?

Yes, boneless chicken thighs work very well and cook slightly faster than bone-in pieces.

What should I serve with Dakdoritang?

I love serving it with steamed white rice and simple Korean side dishes like kimchi or pickled vegetables.

Conclusion

This Easy Dakdoritang is one of my favorite Korean comfort foods because it is hearty, flavorful, and incredibly simple to prepare. I love how the spicy sauce coats the tender chicken and vegetables while the broth becomes rich and satisfying. Whether I make it for a cozy dinner or meal prep during the week, this stew always delivers warmth and bold flavor in every bowl.

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