Korean Spicy Chicken Stew (Dakdoritang) – A Bold, Fiery Hug in a Bowl

If you're in the mood for something rich, spicy, and soul-warming, Dakdoritang is your go-to recipe. This fiery Korean chicken stew is packed with flavors, tender chunks of chicken, and soft vegetables soaked in a luscious red sauce. Whether you're battling cold weather or just craving comfort food, this dish promises satisfaction in every spoonful.

History of Korean Spicy Chicken Stew

Dakdoritang, also known as 닭볶음탕 (Dakbokkeumtang), is a classic Korean comfort dish. It gained popularity during the mid-20th century and has become a household staple ever since. Traditionally made with affordable cuts of chicken, it was a perfect one-pot meal for large families. Over time, people began personalizing it with varying spice levels, vegetables, and even cheese – giving this traditional dish a modern twist.

What Is This Recipe?

Dakdoritang is a spicy braised chicken stew made with bone-in chicken, potatoes, carrots, onions, and a vibrant sauce featuring gochujang (Korean chili paste) and gochugaru (Korean chili flakes). It’s spicy, sweet, and savory all in one – a true reflection of Korean culinary balance.

Why You Will Like This Recipe

• Bold & Flavorful – A unique blend of chili, garlic, soy sauce, and sesame oil.
• One-pot Wonder – Less mess, easy cleanup.
• Customizable Heat – Adjust the spice to suit your preference.
• Great for Leftovers – The flavor deepens the next day!
• Comfort Food – Perfect for cozy nights or gatherings.

Personal Experience

The first time I tried Dakdoritang, it felt like a warm, spicy hug after a long day. I remember making it on a rainy evening – the bubbling red broth, the aroma of garlic and sesame oil, and the way the chicken melted in my mouth. Ever since, it's been a go-to recipe for family dinners and special occasions.

Equipment You Will Need

• Large heavy-bottomed pot or Dutch oven
• Chopping board & knife
• Mixing bowls
• Wooden spoon or ladle

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes
• Total Time: ~50–55 minutes

Taste and Texture

• Taste: Spicy, slightly sweet, rich with umami
• Texture: Tender chicken, soft vegetables, thick and silky sauce

Ingredients

• 1 kg (2.2 lbs) chicken (bone-in preferred)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp gochugaru (Korean chili flakes – adjust to taste)
• 3 tbsp soy sauce
• 1 tbsp honey or sugar
• 1 tbsp minced garlic
• 1 tsp minced ginger
• 1 tbsp sesame oil
• 1 tbsp rice wine (optional)
• 1 large onion (cut into chunks)
• 2 carrots (sliced thick)
• 2 medium potatoes (peeled & cubed)
• 2 green onions (chopped)
• 1–2 green chilies (optional)
• 1½ cups water

How to Make Korean Spicy Chicken Stew

• Make the Sauce: In a bowl, combine gochujang, gochugaru, soy sauce, honey, garlic, ginger, sesame oil, and rice wine.
• Parboil Chicken (Optional): Boil chicken briefly (1–2 mins) to remove excess fat/impurities. Drain and rinse.
• Cook the Stew: In a large pot, add chicken, sauce, and water. Bring to a boil.
• Add Vegetables: Stir in potatoes, carrots, and onion. Cover and simmer for 25–30 minutes.
• Final Touch: Add green chilies and green onions. Simmer another 5 minutes.
• Serve Hot with steamed rice or lettuce wraps.

Tips for the Recipe

• Use bone-in chicken for deeper flavor.
• Add a splash of rice wine for extra umami.
• The longer it simmers, the richer the taste.
• If using chicken breast, reduce cooking time to prevent drying.
• Let the stew sit for 10 mins before serving for flavors to settle.

Optional Suggestions

• Top with shredded mozzarella for a cheesy fusion twist.
• Add glass noodles or udon to make it more filling.
• Include mushrooms or zucchini for extra veggies.
• Stir in tofu cubes for a protein boost.

What to Serve with Dakdoritang

• Steamed white rice – a must!
• Kimchi – balances the spice.
• Lettuce leaves – for wrap-style eating.
• Cold cucumber salad – cools your palate.
• Pickled radish – sweet and tangy contrast.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 1 month. Thaw overnight and reheat on the stove.
• Reheating Tip: Add a splash of water or broth to loosen the sauce.

Variations

• Sweet & Mild: Add more honey and less chili.
• Vegetarian: Replace chicken with tofu, mushrooms, and root vegetables
• Seafood Twist: Add shrimp or squid instead of chicken.
• Fusion Style: Top with cheese or wrap in tortillas like Korean tacos.

Final Thought

Dakdoritang is more than just a spicy stew—it’s an expression of Korean home cooking. It’s bold yet balanced, fiery yet comforting. Whether you’re a spice lover or just want to explore new flavors, this dish delivers an unforgettable experience in every bite.

FAQ

Q: Can I use chicken breast instead of thighs?

A: Yes, but thighs give a juicier texture. Breast can dry out if overcooked.

Q: How do I make it less spicy?

A: Use less gochugaru and gochujang and add more soy sauce and sugar.

Q: Can I cook it in a slow cooker?

A: Yes! Cook on low for 6–8 hours after combining all ingredients.

Q: Do I need to parboil the chicken?

A: It’s optional, but it helps remove excess fat and gives a cleaner flavor.

Q: Can I make this ahead of time?

A: Absolutely! Flavors deepen overnight, making leftovers even tastier.

Nutrition Chart (Per Serving Approx.)

• Calories ~748 kcal
• Protein 40g
• Fat 32g
• Carbohydrates 65g
• Fiber 6g
• Potassium 950mg
• Sodium ~780mg

Note: Nutritional values vary based on specific ingredients and portion size.