Dakdoritang | Spicy Korean Chicken Stew Packed with Comfort and Flavor

Introduction

Dakdoritang, also known as spicy Korean chicken stew, is a beloved dish in many Korean households. Made with chicken, potatoes, carrots, onions, and a bold, flavorful sauce based on gochujang and Korean chili flakes, it brings together heat and heart in one pot. It’s the kind of dish that simmers slowly and fills your home with warmth and spice.

The name Dakdoritang has sparked discussion over the years. While “dak” means chicken and “tang” means soup or stew, the word “doritang” may have originated from a Japanese-Korean linguistic mix. Nowadays, many people refer to the dish as “Dakbokkeumtang” instead. Regardless of the name, it remains a staple comfort food, often served with a bowl of hot rice.

This recipe teaches you how to create that deep, comforting flavor at home with simple steps. You’ll learn how to balance spice and richness, how to sear chicken for more flavor, and how to build a stew that tastes like it’s been simmering for hours.

I decided to make this dish after a Korean friend I met at the gym recommended it. It’s their go-to comfort food, and now, it’s one of mine too.

Ingredients

Main ingredients:

• 500 g chicken thighs (bone-in or boneless)

• 1 medium potato, peeled and cut into chunks

• 1 carrot, sliced

• 1 onion, cut into wedges

• 2 cups water or chicken broth

• 1 tbsp vegetable oil

Seasoning sauce:

• 2 tbsp gochujang (Korean chili paste)

• 1–2 tbsp Korean chili flakes

YOUKI FOOD Togarashi (Spice Powder) for Korean Cooking, 7.1 Oz (200 g)

• 2½ tbsp soy sauce

• 1 to 1½ tbsp sugar

• 2 tbsp sake or cooking wine

• ½ tsp grated ginger

• 1 tbsp sesame oil (for finishing)

• A dash of black pepper

Instructions

Step 1:

Cut the vegetables and prepare the chicken. Trim off excess fat and cut into bite-sized pieces if needed.

Step 2:

In a bowl, mix all ingredients for the seasoning sauce until well combined.

Step 3:

Heat oil in a pot and sear the chicken on medium-high heat until lightly browned.

Step 4:

Add the potatoes, carrots, and onions. Pour in the sauce and water (or broth), then bring to a boil.

Step 5:

Lower the heat, cover, and simmer for 25 to 30 minutes until the chicken is tender and the vegetables are cooked through. Drizzle with sesame oil and serve hot with rice.

Tips

• Adjust the amount of chili flakes to your spice tolerance. I used 1.5 tbsp for a solid kick.

• Bone-in chicken adds more depth to the broth, but boneless is quicker and easier to eat.

• Let it rest for 10 minutes after cooking so the flavors can deepen even more.

• Leftovers taste even better the next day.

Watch the Full Recipe on YouTube!

For a step-by-step video tutorial, check out my YouTube channel:

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