RECIPE: Dakdoritang (Korean Spicy Chicken Stew)

People & Culture

Dakdoritang (spicy Korean chicken stew)

News stories aside, all eyes will be on South Korea this winter for the XXIII Olympic Winter Games. Also known as PyeongChang 2018, the Games take place from February 9 to the 25th. While most of us probably won’t be attending these games, the best way to feel a part of it is to get comfy in front of the tv, accompanied by a warm dish of Dakdoritang.

Dakdoritang is a nutritious Korean stew made with various ingredients including chicken, carrots, potatoes, ginger, and Korean red chilli pepper paste and flakes. Given the bone-chilling temperatures we’ve experienced so far in North America this winter, Dakdoritang is a spicy dish sure to warm up many bellies.

Whether it’s Pyeongchang, Seoul, or a beach destination, a Korea vacation has something on offer for every Globetrotter.

Odaesan Woljeongsa Temple in Pyeongchang, Korea
Odaesan Woljeongsa Temple in winter, Pyeongchang
Seoul City Skyline at Night, Korea
Seoul city skyline at night

Servings: 4

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
  • 6-8 boneless and skinless chicken thighs*, cut into large chunks
  • 3-4 medium potatoes, peeled and 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 (optional)
  • 1 large green chili, seeds removed and sliced horizontally (optional)

*while this recipe uses chicken thighs, you can use any desired chicken pieces totalling about 3 pounds.

Directions:

  1. Combine soy sauce, rice wine, red chili pepper paste, red chili pepper flakes, honey, sugar, and black pepper together in a large bowl; add chicken thighs, coating them fully in mixture. 
  2. Transfer the chicken to a large pot and add the water. Bring to a boil. Reduce heat to medium, and cover. Cook at a simmer until the chicken is browned, approximately 15 minutes.
  3. Add the potatoes, carrots, onion, garlic, and ginger into the large pot, combining it well with the chicken. Cover the pot and cook for about 15 minutes, stirring occasionally, until the potatoes are tender. Remove cover and cook for about another 10 minutes until the chicken is tender and the liquid has thickened slightly.
  4. Stir in the scallions, sesame oil, and sesame seeds, and remove pot from heat. Garnish with green chili slices.