Dakdoritang (Korean Spicy Chicken Stew) Recipe

Name: Dakdoritang (Korean Spicy Chicken Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 1/4 cup soy sauce; 2 tablespoons rice wine; 2 tablespoons Korean red chili pepper paste (gochujang); 2 tablespoons Korean red chili pepper flakes (gochugaru); 1 tablespoon honey; 1 tablespoon white sugar; 1 pinch ground black pepper; 3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces; 10 ounces potatoes, cut into large chunks; 2 carrots, cut into large chunks; 1/2 large onion, cut into large chunks; 4 large garlic cloves, or more to taste; 2 slices fresh ginger, or more to taste; 2 scallions, cut into 2-inch lengths; 1 tablespoon sesame oil; 1 teaspoon sesame seeds

Servings: persons

1 1/2 cups water
1/4 cup soy sauce
2 tablespoons rice wine
2 tablespoons Korean red chili pepper paste (gochujang)
2 tablespoons Korean red chili pepper flakes (gochugaru)
1 tablespoon honey
1 tablespoon white sugar
1 pinch ground black pepper
3 pounds bone-in chicken pieces, trimmed of fat and cut into small pieces
10 ounces potatoes, cut into large chunks
2 carrots, cut into large chunks
1/2 large onion, cut into large chunks
4 large garlic cloves, or more to taste
2 slices fresh ginger, or more to taste
2 scallions, cut into 2-inch lengths
1 tablespoon sesame oil
1 teaspoon sesame seeds

1
Stir water, soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large pot; add chicken and bring to a boil. Reduce heat to medium, place a lid on the pot, and cook at a simmer until the chicken is browned, about 15 minutes.
2
Stir potatoes, carrots, onion, garlic, and ginger into the chicken mixture; replace cover atop the pot and cook, stirring occasionally, until the potatoes are tender, about 15 minutes. Remove cover and cook until the chicken is tender and the liquid has thickened slightly, about 10 minutes more. An instant-read thermometer inserted into a piece of chicken near the bone should read 165 degrees F (74 degrees C).
3
Stir scallions, sesame oil, and sesame seeds into the stew and remove pot from heat.

916

kcal

Calories

Fat

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups water, 1/4 cup soy sauce, 2 tablespoons rice wine, 2 tablespoons Korean red chili pepper paste (gochujang), and more.

Yes, Dakdoritang (Korean Spicy Chicken Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dakdoritang (Korean Spicy Chicken Stew)

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