Easy Dakdoritang (Spicy Korean Chicken Stew)
Easy Dakdoritang Spicy Korean Chicken Stew made with tender chicken, potatoes, and carrots simmered in a bold spicy Korean sauce. A comforting one pot dinner recipe.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Meal Prep
- Method: Simmering, Stovetop
- Cuisine: Korean
Ingredients
Main Ingredients
2 lb chicken, cut into pieces (bone-in, skin-on preferred)
1 medium onion, cut into chunks
3 potatoes (about 500g), cut into chunks
¼ carrot (about 100g), cut into chunks
2½ cups water, anchovy stock, dashi, or rice water
2 green onions, chopped
2 chili peppers, chopped
Sauce
2 tbsp gochugaru (Korean chili flakes)
4 tbsp soy sauce
4 cloves garlic, minced
1½ tbsp honey or sugar
3 tbsp gochujang (Korean chili paste)
¼ tsp black pepper
Instructions
In a small bowl, combine all sauce ingredients and mix well.
Prepare the vegetables by cutting potatoes, carrots, onions, green onions, and chili peppers.
Heat a large pot over medium heat.
Add chicken and onions to the pot and pour the sauce over the top.
Toss everything together and cook for about 2 minutes until fragrant.
Pour in the water, anchovy stock, dashi, or rice water and stir well.
Cover and cook for 10 minutes, stirring occasionally.
Add potatoes and carrots.
Reduce heat to low, cover, and simmer for about 20 minutes or until the potatoes are tender and the chicken is fully cooked.
Stir in chopped green onions and chili peppers just before serving.
Serve hot with steamed rice.
Notes
For a milder stew, reduce or omit the gochugaru and use less chili pepper.
Rice water adds richness and depth to the broth, but regular water works well too.
Leftovers can be refrigerated in an airtight container for 3–4 days.
Reheat on the stovetop or microwave until thoroughly heated.
Bone-in chicken gives the stew more flavor and richness.
