Dakdoritang - Spicy Korean Chicken Stew

Andrea Riddle

27 Oct, 2022

Dakdoritang (닭도리탕), also known as Dakbokkeumtang, is a popular Korean chicken stew known for its rich, spicy, and savory flavors. This dish is made by simmering chicken pieces with a variety of vegetables in a spicy broth. The name "Dakdoritang" comes from "dak" meaning chicken, "dori" meaning to cut or chop, and "tang" meaning soup or stew.

Flavor Profile:

Spicy: The primary heat comes from gochujang (Korean red chili paste) and gochugaru (Korean red chili flakes), which also impart a deep, complex flavor.
Savory: Soy sauce and garlic provide a savory umami base.
Hearty: Potatoes and carrots add heartiness and balance the spiciness with their natural sweetness.

Nutritional Value:

Protein-Rich: Chicken provides a good source of lean protein.
Vegetable-Packed: The dish includes various vegetables, contributing vitamins and fiber.
Low in Fat: Depending on the chicken parts used, it can be a low-fat, nutritious meal.

Cultural Context: Dakdoritang is a common comfort food in Korea, often enjoyed in family settings. It's typically served hot and is especially popular in colder months due to its warming nature.

Key Ingredients:

Chicken: The main protein, often cut into pieces to cook evenly and absorb the flavors of the broth.
Vegetables: Potatoes, carrots, and onions are traditional choices, providing a mix of textures and a natural sweetness that complements the spicy broth.
Spicy Sauce: Gochujang (Korean red chili paste) and gochugaru (Korean red chili flakes) are essential for creating the stew's signature heat and depth of flavor. Soy sauce adds umami and balance, while garlic and ginger enhance the overall aromatic profile.

Preparation: The preparation of Dakdoritang involves simmering the chicken and vegetables in a flavorful broth until everything is tender and infused with the spicy, savory sauce. The process is straightforward, making it accessible even for those new to Korean cooking.

Serving: Dakdoritang is typically served hot, often accompanied by steamed white rice to help balance the spiciness of the stew. It can be garnished with green onions for added freshness and color.

Cultural Context: This dish is popular year-round but is especially comforting during colder months. It's often enjoyed in a family setting or with friends, showcasing the communal aspect of Korean dining. Dakdoritang's bold flavors and hearty ingredients make it a staple in many Korean households.

Customization: While the traditional recipe includes specific vegetables, Dakdoritang is versatile and can be customized based on personal preferences or dietary needs. Additional vegetables like zucchini or mushrooms can be included, and the spice level can be adjusted to taste.

Overall, Dakdoritang is a delicious, satisfying dish that highlights the bold and vibrant flavors of Korean cuisine. It's perfect for those seeking a flavorful and warming meal that is easy to prepare and enjoy with others.

Dakdoritang (Spicy Korean Chicken Stew)

Dakdoritang (닭도리탕), also known as Dakbokkeumtang, is a popular Korean chicken stew known for its rich, spicy, and savory flavors.

Prep Time10

Cook Time23

Servings: 4

Ingredients

Vegetables

2 large Yukon Gold potatoes, peeled and cut into large chunks
2 large carrots, peeled and cut into large chunks
1 large yellow onion, cut into large chunks
3 green onions, cut into 2-inch pieces

Aromatics

5 cloves garlic, finely minced
1-inch piece of fresh ginger, finely minced

Chicken

1 whole chicken (about 2-3 pounds), cut into bite-sized pieces

Sauce

2 tablespoons gochujang (Korean red chili paste)
2 tablespoons gochugaru (Korean red chili flakes)
3 tablespoons soy sauce (preferably low-sodium)
1 tablespoon toasted sesame oil
1 tablespoon granulated sugar or honey
1 tablespoon mirin (optional for added sweetness and depth)
1 tablespoon fish sauce (optional for umami flavor)
3 cups water

Seasonings

Freshly ground black pepper, to taste
Salt, to taste

Garnish (Optional)

1 tablespoon roasted sesame seeds
Fresh cilantro or parsley

Method

Prepare the Chicken: Cut the whole chicken (about 2-3 pounds) into bite-sized pieces. Rinse under cold water and pat dry with paper towels.
Prepare the Vegetables: Peel and cut the Yukon Gold potatoes and carrots into large chunks. Cut the yellow onion into large chunks. Slice the green onions into 2-inch pieces.
Prepare the Aromatics: Finely mince 5 cloves of garlic and a 1-inch piece of fresh ginger.
Combine Ingredients: In a large pot, add the chicken pieces, potatoes, carrots, and onion chunks. Add the minced garlic and ginger.
Prepare the Sauce: In a bowl, mix together 2 tablespoons gochujang, 2 tablespoons gochugaru, 3 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon sugar or honey, 1 tablespoon mirin (if using), and 1 tablespoon fish sauce (if using).
Add the Sauce to the Pot: Pour the sauce mixture over the ingredients in the pot. Add 3 cups of water to the pot.
Cook the Stew: Bring the mixture to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low, cover, and let it simmer for about 30 minutes or until the chicken is cooked through and the vegetables are tender.
Adjust Seasonings: Taste the stew and season with salt and freshly ground black pepper to taste. Adjust other seasonings as needed.
Finish with Green Onions: Stir in the sliced green onions and let the stew simmer for another 5 minutes.
Garnish and Serve: Garnish with roasted sesame seeds and fresh cilantro or parsley if desired. Serve hot with steamed rice.

Enjoy your flavorful and hearty Dakdoritang!

Pro Tips:

Use bone-in, skin-on chicken pieces for richer flavor and tenderness.
Yukon Gold potatoes hold their shape well and provide a creamy texture.
Fresh red chili peppers add a vibrant color and a hint of heat.
Anchovy stock or dashi enhances the umami flavor of the stew.
Premium soy sauce and raw cane sugar or honey give a depth of flavor to the sauce.