Spicy Korean Chicken Stew (Dakdoritang): A Hearty and Flavorful Recipe

Ingredients

1.5 lbs chicken pieces (bone in)
1 large potato
2 carrots
1 onion
2 green chilies
1 red chili
2 green onions
4 cloves of garlic
1 small piece of ginger
2 tablespoons of soy sauce
1 tablespoon of gochugaru (Korean red chili pepper flakes)
1 tablespoon of gochujang (Korean red chili pepper paste)
1 tablespoon of sesame oil
1 teaspoon of sugar
1/2 teaspoon of black pepper
2 cups of water

Steps and instructions

Clean the chicken pieces and place them in a large pot.
Peel and cut the potato, carrots, and onion into large chunks. Slice the green and red chilies. Set aside.
In a small bowl, mince the garlic and ginger. Add the soy sauce, gochugaru, gochujang, sesame oil, sugar, and black pepper. Mix well to form the sauce.
Pour the sauce over the chicken in the pot. Mix well to ensure the chicken is coated in the sauce.
Add the vegetables and water to the pot. Stir well to combine.
Place the pot on the stove over high heat. Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low. Cover the pot and let it simmer for about 40 minutes, or until the chicken is cooked through and the vegetables are tender.
Stir occasionally to prevent the bottom from burning.
Chop the green onions and sprinkle them over the top of the stew just before serving.

Tools for making

Large pot - Needed to cook the stew
Knife and cutting board - To chop vegetables and chicken
Small bowl - For mixing the sauce
Stirring spoon - To mix the sauce and stir the stew
Measuring spoons - To accurately measure ingredients

Recipe variations

Use boneless chicken instead of bone-in chicken pieces.
Add additional vegetables such as mushrooms, bell peppers, or zucchini.
Replace the chicken with beef or pork for a different protein option.
Add Korean glass noodles (dangmyeon) to make it more substantial.
Add sliced tofu for a vegetarian version.
Adjust the spice level by increasing or decreasing the amount of gochugaru and gochujang.
Add a splash of rice wine or mirin for a slightly sweeter flavor.
Include diced apples or pears for a touch of sweetness.
Experiment with different herbs and spices such as thyme or basil for added flavor.
Serve the dakdoritang with steamed rice or noodles for a complete meal.

Recipe overview

"Dakdoritang is a traditional Korean dish that features a spicy, hearty stew made with chicken and vegetables. This recipe, rich in flavors from a unique blend of spices including gochugaru (Korean red chili pepper flakes) and gochujang (Korean red chili pepper paste), is a true comfort food. This dish offers an incredible balance of spicy, sweet, and savory flavors that will have you craving for more. In this recipe, we'll guide you step-by-step on how to prepare and cook your own Dakdoritang at home. Prepare yourself for an immersive experience in Korean cuisine, where you'll be combining various ingredients to create a delightful stew that's perfect for any meal. This dish goes incredibly well with a bowl of warm rice on the side. An added bonus? Your kitchen will be filled with the irresistible aroma of the simmering stew. So, let's get started."

Common questions

Can I use boneless chicken for this recipe? Yes, you can use boneless chicken if you prefer. However, using bone-in chicken pieces adds more flavor to the dish.
What can I substitute for gochugaru and gochujang? If you don't have access to Korean ingredients, you can use regular red chili flakes and red chili paste as substitutes. The flavor will be slightly different, but still delicious.
Can I adjust the spiciness of the dish? Absolutely! If you prefer a milder version, you can reduce the amount of gochugaru and gochujang in the recipe. Adjust the amounts according to your taste preferences.
Is it necessary to peel the potatoes? Peeling the potatoes is optional. If you prefer to keep the skins on for added texture and nutrients, you can simply wash and chop them into chunks.
Can I add other vegetables to this stew? Yes, you can add other vegetables like mushrooms, zucchini, or bell peppers to customize the stew to your liking. Just make sure to adjust the cooking time accordingly.

Serving dishes and utensils

Large pot - for cooking the dakdoritang stew
Cutting board - for cutting and preparing the ingredients
Knife - for chopping and slicing the vegetables and chicken
Small bowl - for mixing the sauce ingredients
Stirring spoon - for stirring the stew while cooking
Ladle - for serving the dakdoritang
Serving bowls - for serving the stew
Rice cooker - for preparing rice to serve with the dakdoritang

Origin stories

Dakdoritang, known also as Dakbokkeumtang, is a traditional Korean dish that hails from the olden times. This hearty stew is emblematic of the Korean spirit: bold, generous, and deeply flavorful. The name Dakdoritang itself is an amalgamation of the words "dak" meaning chicken, "dori" derived from "tadori" meaning a stew, and "tang" referring to soup. Though the dish's name has sparked debates due to its Japanese connotations during Korea's colonization period, the enduring popularity of Dakdoritang is testament to its place in the heart of Korean cuisine. The combination of chicken, vegetables, and potent Korean spices creates a comforting dish that warms the heart as much as it delights the palate. Each sip and bite reflect the tale of Korea's rich culinary history and its people's love for food that is sincere, nourishing, and unabashedly intense in flavor.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.