Korean Chicken Stew (Dakbokkeumtang) Recipe

Korean chicken stew, often called dakbokkeumtang or dakdoritang, is a spicy, savory braise of chicken and vegetables in a broth seasoned with gochujang, soy sauce, garlic, and Korean chili flakes. This version cooks bone-in chicken with potatoes and carrots until tender, making a hearty one-pot meal that is especially good served with rice; family recipes vary in sweetness, heat, and vegetables.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs and drumsticks, cut into serving pieces
3 cups (710 ml) low-sodium chicken broth or water
3 tablespoons (54 g) gochujang, Korean fermented red chili paste
1 tablespoon (6 g) gochugaru, Korean red pepper flakes
3 tablespoons (45 ml) soy sauce
1 tablespoon (12 g) granulated sugar
5 garlic cloves (15 g), finely chopped or grated
1 tablespoon (6 g) finely grated fresh ginger
1 teaspoon (5 ml) toasted sesame oil
¼ teaspoon (0.5 g) ground black pepper
1 lb (450 g) waxy or all-purpose potatoes, peeled and cut into 1½-inch (4 cm) chunks
1 medium carrot (100 g), cut into 1-inch (2.5 cm) pieces
1 medium yellow onion (150 g), cut into thick wedges
2 scallions (30 g), thinly sliced
1 teaspoon (3 g) toasted sesame seeds, for serving (optional)

Instructions

Prepare the ingredients. Pat the chicken dry with paper towels; do not rinse raw poultry. Cut the potatoes and carrot into similarly sized chunks so they soften at about the same pace, and cut the onion into wedges that will hold their shape. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sugar, garlic, ginger, sesame oil, and black pepper. This preparation takes about 25 minutes. If the gochujang is firm, a spoonful of the measured broth will make it easier to mix.
Put the chicken in a heavy pot or Dutch oven large enough to hold it in a fairly even layer. Pour in the broth and add the seasoning mixture, turning the pieces to coat. Set the pot over medium-high heat and bring the liquid to a boil, which usually takes about 5 minutes. Stir once or twice as it heats so the paste disperses and does not collect on the bottom.
Once the broth boils, reduce the heat to maintain a steady, gentle simmer. Cover the pot and cook the chicken for 15 minutes. Keep the lid slightly ajar if the liquid threatens to boil over, and adjust the heat as needed; a vigorous boil can toughen the meat and break up the vegetables later.
Add the potatoes, carrot, and onion, nudging the vegetables down into the broth. Cover and simmer for 20 minutes, stirring gently once halfway through. The chicken and vegetables should be surrounded by liquid but do not need to be completely submerged. If the pot looks unusually dry, add up to ½ cup (120 ml) water; if it seems soupy, leave the lid slightly open so some liquid can evaporate.
Uncover the pot and simmer for 10 minutes, gently turning the chicken and vegetables once. The sauce will reduce and cling more closely to the ingredients. Check the largest chicken pieces with a food thermometer inserted in the thickest part without touching bone: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If a piece has not reached that temperature, continue simmering and check again after a few minutes. The potatoes should be tender when pierced with a knife but should still hold their shape.
Turn off the heat and taste the broth. Add a small splash of soy sauce if it needs more savory depth, or a pinch of sugar if the chili paste tastes especially sharp. For a milder stew, add a little hot water rather than extra sugar. Sprinkle with sliced scallions and sesame seeds, if using, and serve hot with rice.

Tips

Choose chicken pieces of similar size. Bone-in thighs and drumsticks stay succulent during the simmer and add flavor to the broth. If your pieces vary greatly, check the smaller ones first and remove them to a covered plate once they reach 165°F (74°C), then return them to the pot at the end.
Adjust the heat in the sauce, not at the table. Gochujang brands and gochugaru vary in strength. For less heat, start with ½ tablespoon gochugaru and add more near the end; for more heat, increase it gradually. Gochujang is a thick, fermented paste, so replacing it with hot sauce alone will make the broth less rounded and less savory.
Cut vegetables generously. Small pieces can collapse during the covered simmer and make the sauce starchy. Chunks around 1½ inches (4 cm) are large enough to soften while keeping their shape. If using a particularly floury potato, cut it slightly larger and handle the stew gently when stirring.
Use a wide, heavy pot and keep the simmer gentle. A wide pot gives the chicken and vegetables room to cook evenly, while a heavy base helps prevent the chili paste from scorching. Stir the bottom of the pot occasionally, especially after adding the vegetables, but avoid constant stirring.

Serving Suggestions

Serve the stew in shallow bowls with steamed short-grain rice. Rice soaks up the spicy broth and makes the meal more substantial; offer extra rice separately for anyone who prefers a milder balance. Because the broth is savory and chili-rich, plain rice is usually a better match than heavily seasoned grains.

A simple side of sliced cucumber, lightly dressed greens, or blanched spinach adds a cool, fresh contrast. Korean banchan such as kimchi or pickled radish are also natural companions, though their own salt and heat can make the meal more intense. For a relaxed shared meal, bring the pot to the table on a heatproof trivet and let everyone serve themselves, taking care around the hot broth and bones.

Variations

Make it less spicy: Reduce the gochugaru to ½ teaspoon or leave it out, and use a mild gochujang if available. Gochujang still contributes some heat, salt, and fermented flavor. If you cannot find it, mix 2 tablespoons (30 g) mild miso with 1 tablespoon (15 g) tomato paste and a pinch of chili flakes as a practical stand-in. The stew will be less distinctly Korean and less sweet-fermented in flavor, so taste before adding extra soy sauce.

Add more vegetables: Korean radish, mushrooms, or chunks of sweet potato can join the pot. Add radish with the potatoes so it has time to soften; add mushrooms for the final 10 to 15 minutes. Sweet potato becomes soft faster and can make the broth sweeter, so use it in place of some of the regular potato rather than adding a large extra amount.

Use boneless chicken: Boneless thighs are convenient, but they cook faster and contribute less flavor from the bones. Cut them into large pieces and add them with the vegetables rather than giving them the first 15-minute simmer. Check that every piece reaches 165°F (74°C), and begin checking for tenderness earlier so the meat does not dry out.

Make the broth thinner or thicker: For a soupier bowl, add ½ to 1 cup (120 to 240 ml) extra broth or water. For a more concentrated braise, remove the chicken and vegetables once cooked and simmer the sauce uncovered for a few additional minutes, then spoon it over the top. Avoid reducing the sauce too far before the chicken is fully cooked.

Storage and Reheating

Let leftovers cool briefly, then refrigerate them within 2 hours of cooking in shallow, airtight containers. Keep the chicken and vegetables covered with some broth so they are less likely to dry out. Refrigerated stew keeps for 3 to 4 days. The potatoes may soften and absorb liquid as they sit, and the broth may taste a little more concentrated the next day.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in a microwave-safe dish. Stir or turn the pieces partway through, and add a splash of water if the sauce has thickened. Reheat leftovers to 165°F (74°C), checking the thickest chicken pieces with a food thermometer. Bring the stew to a gentle simmer rather than boiling it hard, which can make the chicken and potatoes break apart. For longer storage, freeze cooled portions in airtight freezer containers for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat to 165°F (74°C); potatoes can become softer after freezing.

Frequently Asked Questions

Is dakbokkeumtang the same as dakdoritang?

These names are commonly used for a Korean spicy chicken-and-vegetable stew, though preferences for the name and details of the dish vary. Recipes differ in their balance of gochujang, gochugaru, soy sauce, and sugar, as well as in the vegetables they include. This recipe is one home-style version, not a claim that there is only one correct formula.

Can I make this stew without gochujang?

You can use the miso-and-tomato-paste substitute described above, plus chili flakes to taste, but the result will not have quite the same fermented, sweet-savory flavor. If you can find gochujang but not gochugaru, use a smaller amount of another mild red pepper flake; the flavor and color will differ, and its heat may be stronger. Add it gradually.

Can I make Korean chicken stew ahead?

Yes. Cook it fully, cool it promptly, and refrigerate it in a shallow, covered container within 2 hours. Reheat it to 165°F (74°C) before serving. The potatoes tend to soak up broth as the stew sits, so keep a little extra broth or water on hand to loosen the sauce while reheating.

Why are my potatoes still firm?

Potato size and variety affect cooking time, and very large chunks may need longer than the recipe’s 20-minute covered simmer. Cut them into roughly even pieces and test one with a knife before serving. If the chicken is already at its safe temperature but the potatoes need more time, remove the chicken temporarily, simmer the vegetables until tender, and return the chicken to warm through.

Can I use chicken breast?

Yes, but it is leaner and less forgiving than bone-in thighs and drumsticks. Use large breast pieces and add them later, with the vegetables, so they do not spend the entire cooking time in the pot. Check each thick piece with a thermometer and remove it as soon as it reaches 165°F (74°C); the stew may have a lighter broth because breast meat gives up less flavor.

What should I do if the stew is too spicy or salty?

For excess heat or salt, dilute the broth with a little unsalted water or chicken broth and serve with extra plain rice. Adding more potato can help balance the bowl, but it will take time to cook, so do not rely on it as a last-minute fix. If the stew tastes flat instead, adjust with a small amount of soy sauce at a time rather than adding a large pour all at once.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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