Korean Spicy Chicken Stew (Dakdoritang)
Dakdoritang is a Korean chicken stew that is spicy, savory, and slightly sweet. This one-pan dish is packed with flavor and extremely easy to make!
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs bone-in chicken (drumsticks recommended)
- 1 russet potato
- 1 large carrot
- 1 serrano pepper (optional)
- 1 1/4 cup chicken stock (I use 1 tsp Knorr chicken bouillon + water)
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- 2 green onion
- 3 tbsp gochugaru ((Korean red pepper flakes))
- 2 tbsp gochujang ((Korean red pepper paste))
- 3 tbsp sugar
- 1/4 cup soy sauce
- 1 tsp dwenjang ((Korean fermented soybean paste))
- 2 tsp Buldak spicy ramen sauce (optional)
- 1 tsp minced ginger
- 2 tbsp minced garlic
- 1/2 diced onion
Instructions
- 1
Combine all of the braising sauce ingredients together. Add the bottom half of the green onion to this sauce (white/light green).
- 2
Make 2-3 slashes into the drumsticks, then toss it in the sauce until well coated.
- 3
Put the chicken into a shallow pot. Use the chicken stock to collect any leftover sauce in the mixing bowl then add it to the pot.
- 4
Bring to a boil then cover and cook on medium heat for 20 minutes. Stir occasionally to make sure the bottom does not burn.
- 5
After 20 minutes, add the potatoes, carrots, and peppers. Mix well so that the potatoes and carrots are mostly submerged in the sauce. Cover and cook for another 15-20 minutes.
- 6
Stir occasionally, and spoon the sauce over the chicken and veggies.
- 7
When the potato is just about chopstick tender, uncover and drizzle over the sesame oil. Stir and continue to cook for another 5 minutes until the sauce has slightly thickened.
- 8
Turn off the heat then top with sesame seeds and chopped green onion. Serve with rice and enjoy :)