Easy Dakdoritang (Spicy Korean Chicken Stew)

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

What is Dakdoritang?

Dakdoritang (닭도리탕), also known as Dakbokkeumtang (닭볶음탕) is a classic Korean dish that features chicken and vegetables braised in a chili sauce that’s spicy, savory, and slightly sweet.

The result is a Korean chicken stew that is loaded with flavor-packed pieces of chicken, potatoes, and carrots drenched in an incredibly delicious sauce, with chicken pieces so tender they instantly fall off the bone.

Not to mention the melt-in-your-mouth tender potatoes drenched in spicy sauce are the epitome of comfort and served over a bowl of steamed rice, there is truly nothing more therapeutic.

Despite its intense flavors, this Korean spicy chicken stew is one of the easiest chicken recipes you can make at home, with a simple process that calls for basic ingredients that are commonly found in your kitchen.

Dakdoritang was one of my favorite dishes growing up, and I still cherish fond memories of my mother making this dish for me on special occasions including my birthday, as she knew that it was dear to me.

Anyone of Korean heritage would agree that this Korean braised chicken dish is one of the most iconic comfort dishes in our cuisine.

This Korean spicy chicken stew is especially popular in the colder seasons, alongside Kimchi Jjigae, Doenjang Jjigae, and Soondubu Jjigae as a sizzling pot of Korean stew does wonders in comforting the soul.

During my university days when I felt homesick, this was my go-to meal as it was so easy and simple to prepare, yet so satisfying and delicious.

As it was also made in big batches, it was the perfect meal to make ahead and prepare for the days I didn’t have time to cook.

After countless sessions of making this dish, I’ve come to the perfect ratio of ingredients to make the most flavorful and tender spicy chicken stew, and I truly couldn’t wait to share it with all of you.

What do I need to make Dakdoritang?

As mentioned earlier, Dakdoritang is one of the easiest chicken dishes you can make at home, and it also calls for a handful of simple ingredients to make. Here is a list of everything you’ll need:

• Chicken: in small, bone-in pieces. You can either cut up a whole chicken into pieces or use a mix of pre-cut pieces of chicken that you prefer.
  • If you prefer your chicken to be extra tender and juicy, I recommend using a mix of skin-on and bone-in thighs and drumsticks as they will release more juice and flavors to the sauce and have the most tender results.
• Onion, potatoes, and carrots: as the primary vegetables. These are classic ingredients to add to your Dakdoritang, but you can also use other vegetables such as Korean radish, mushrooms, sweet potatoes, or perilla leaves if you prefer.
• Gochugaru (Korean chili flakes), soy sauce, minced garlic, honey (or sugar), Gochujang (Korean chili paste), and black pepper: for the sauce.
• Green onion, chili pepper, and toasted sesame seeds: for garnish.
• Some optional ingredients include Dangmyeon (Korean sweet potato noodles), ramyeon noodles, or rice cakes, if you prefer the stew to be extra hearty.
  • You may need to add a bit more water and season with salt to taste if adding additional ingredients, but this stew is very versatile and can be easily adapted to your preference. Please feel free to be creative with this! 🙂

And that’s it! All you need to make your own pot of Dakdoritang (or Dakbokkeumtang) in the comfort of your home.

This dish is so warm and comforting to have in the colder seasons, and a perfect dish to share with your loved ones, so I truly hope you enjoy it!

As always, please leave me a comment below or send me a message on Instagram if you have any questions. Happy cooking everyone!

Other easy Korean recipes you may like:

• Soondubu Jjigae (Korean Soft Tofu Stew)
• 10-Minute Korean Cucumber Salad (Oi Muchim)
• Korean Braised Potatoes (Gamja Jorim)
• Easy Kimchi Jjigae (Kimchi Stew)
• 15-Minute Kimchi Udon Stir Fry

Print Recipe

5 from 30 votes

Easy Dakdoritang (Spicy Korean Chicken Stew)

This easy Dakdoritang features tender pieces of chicken, potatoes, and carrots braised in a spicy and savory chili sauce. Served over a bowl of rice, this Korean chicken stew is incredibly comforting yet so easy to make, and the best way to spice up your dinner rotation!

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Meal Prep

Cuisine: Korean

Servings: 4 people

Calories: 410kcal

Ingredients

• 2 lb chicken cut into pieces (bone-in, skin-on), i used a mix of thighs and drumsticks
• 1 medium onion cut into chunks
• 3 (500g) potatoes cut into chunks
• 1/4 (100g) carrot cut into chunks
• 2 1/2 cups water anchovy stock, dashi, or rice water for more flavor
• 2 each green onion and chili pepper chopped

Sauce

• 2 tbsp Gochugaru (Korean chili flakes) or to taste
• 4 tbsp soy sauce
• 4 cloves garlic minced
• 1 1/2 tbsp honey or sugar
• 3 tbsp Gochujang (Korean chili paste)
• 1/4 tsp black pepper

Instructions

• Combine all sauce ingredients in a bowl and prepare the vegetables.
• In a large pot over medium heat, add chicken and onion and pour the sauce on top. Toss to coat and cook for 2 minutes. Add water or stock and stir to combine.
• Cover and cook for about 10 minutes, stirring occasionally. Stir in potatoes and carrots, reduce the heat to low, cover, and simmer for another 20 minutes until the potatoes are tender.
• Add green onion and chili pepper to finish, and serve with a bowl of steamed rice. Enjoy!

Notes

If you have a lower spice tolerance, I recommend skipping the Gochugaru (Korean chili flakes) in your sauce and reducing the amount of chili pepper near the end. 

Any leftover stew can be stored in the fridge for 3-4 days in an airtight container. To reheat, simply place in a pot and bring to a boil or microwave on high for 2-3 minutes or until heated through. 

Rice water: using rice water to cook soups/stews is a traditional technique in Korean cuisine to make the broth richer and smoother, as well as to heighten the flavors. 

The water is gathered from the second or third session of rinsing your rice. I recommend some this aside when preparing your rice to go with the stew. You can also just use regular water as well, but rice water will help elevate the flavors further! 

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Nutrition

Calories: 410kcal