Korean Hot Chicken Stew: A Spicy Dakdoritang Recipe

Korean hot chicken stew, often called dakdoritang or dakbokkeumtang, is a spicy braise of chicken, potatoes, carrots, and onion in a savory, gently sweet broth. Gochujang and gochugaru give it layered heat, while the vegetables soften and thicken the sauce; serve it bubbling hot with rice to catch every drop.

Ingredients

2 1/2 lb (1.1 kg) bone-in, skin-on or skinless chicken thighs and drumsticks, cut into serving pieces if needed
3 cups (710 ml) water or unsalted chicken broth
1 lb (450 g) Yukon Gold or other waxy potatoes, peeled and cut into 1 1/2-inch (4 cm) chunks
1 medium carrot, about 5 oz (140 g), cut into thick diagonal pieces
1 medium yellow onion, about 7 oz (200 g), cut into wedges
3 tablespoons (45 g) gochujang (Korean fermented chili paste)
1 tablespoon (7 g) gochugaru (Korean red pepper flakes), plus more to taste
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) toasted sesame oil
1 tablespoon (13 g) granulated sugar or 1 tablespoon (15 ml) rice syrup
4 garlic cloves, about 12 g, finely minced
1 teaspoon (5 g) finely grated fresh ginger
1/2 teaspoon (1 g) freshly ground black pepper
2 scallions, about 30 g, thinly sliced
1 teaspoon (3 g) toasted sesame seeds, for serving (optional)
4 cups cooked short- or medium-grain rice, about 720 g, for serving

Instructions

Prepare the ingredients. Pat the chicken dry with paper towels; do not rinse raw poultry, since splashing can spread bacteria around the sink and counter. Cut the potatoes, carrot, and onion as listed, keeping the potato pieces fairly even so they cook at the same rate. Mince the garlic, grate the ginger, and slice the scallions. If any chicken pieces are especially large, cut them through the joint or into two pieces so they fit comfortably in the pot.
Mix the seasoning sauce. In a small bowl, stir together the gochujang, gochugaru, soy sauce, sesame oil, sugar, garlic, ginger, and black pepper until smooth. The mixture will be thick and intensely seasoned; it is meant to flavor the broth as it simmers. If you prefer a milder stew, begin with 2 teaspoons of gochugaru and add more near the end. Keep the scallions aside for garnish.
Start the stew. Arrange the chicken in a wide, heavy pot or Dutch oven in a mostly single layer. Add the water or broth and spoon the seasoning mixture over the chicken, turning the pieces to coat them. Set the pot over medium-high heat and bring the liquid to a boil, which should take about 5 minutes. As it heats, use a spoon to loosen any thick sauce stuck to the bottom. Skim off excess foam if you like, but do not discard the red broth.
Simmer the chicken. Once the liquid boils, reduce the heat to maintain a steady, gentle simmer. Cover the pot and cook for 25 minutes, turning the chicken once about halfway through. The lid helps the pieces cook evenly without the liquid evaporating too quickly. Keep the simmer calm rather than vigorous: a hard boil can make the meat tougher and may break the potatoes later. If the pot looks nearly dry, add a splash of water.
Add the vegetables. Stir in the potatoes, carrot, and onion, tucking them into the broth around the chicken. Cover and simmer for 15 minutes. Turn the vegetables carefully once during cooking so they become coated with the sauce without breaking apart. If your pot is narrow, move a few pieces of chicken to the top to make room. The potatoes should be starting to yield when pierced, but should not yet be collapsing.
Reduce and check for doneness. Remove the lid and simmer for 10 minutes, gently stirring once or twice, until the broth is glossy and the potatoes and carrots are tender. Check the thickest part of several chicken pieces with an instant-read food thermometer, avoiding the bone. Poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If a piece is below that temperature, keep simmering and check again after a few minutes. The sauce should be spoonable and rich, not dry; add a little hot water if it has reduced more than you want.
Finish and serve. Taste the broth and adjust with a little more soy sauce for salt, gochugaru for heat, or a splash of water if it is too concentrated. Scatter the scallions and sesame seeds over the pot. Bring the stew to the table while hot, then spoon chicken, vegetables, and plenty of broth over bowls of rice.

Tips

Choose chicken pieces with similar size. Bone-in thighs and drumsticks stay juicy in a long simmer and give the broth savory depth. A mix works well, but check each piece for 165°F (74°C), since smaller pieces may finish before larger ones. Boneless thighs can be used, though they cook faster and make a less deeply flavored broth; start checking them earlier.
Control the heat with gochugaru. Gochujang brings fermented, savory flavor as well as heat, so reducing it can make the broth taste less rounded. For a milder pot, use less gochugaru first. Add extra flakes at the end if needed, because it is easier to increase the heat than to take it away.
Cut vegetables for the cooking time. Large potato chunks hold their shape better than small dice. If the potatoes are cut too small, they may dissolve while the chicken simmers; if they are very large, they may need a few extra minutes. A waxy potato is less likely to crumble than a floury russet.
Use a suitable substitute thoughtfully. Gochugaru is sold at Korean and many international groceries. If it is unavailable, use a smaller amount of crushed red pepper flakes, then taste before adding more; the flakes are usually sharper and less fruity. For gochujang, a practical stand-in is red miso mixed with a little chili paste and sugar, but it will lack gochujang’s particular fermented chili flavor.

Serving Suggestions

Serve this stew family-style in its cooking pot or ladle it into individual bowls, making sure each portion gets chicken, a mix of vegetables, and broth. Plain steamed short- or medium-grain rice is the classic partner because its mild flavor balances the chile and its texture absorbs the sauce. Offer extra rice at the table: the broth is meant to be spooned over it, not treated as a thin soup on its own.

For a fuller spread, add simple Korean-style side dishes such as kimchi, quick cucumber salad, or seasoned bean sprouts. Their crisp, cool, or tangy flavors contrast with the rich stew. A small dish of sliced scallions or extra gochugaru lets people adjust their own bowls. If serving a crowd, keep the stew gently hot on the stove and stir carefully from the bottom before serving so the sauce remains evenly distributed.

Variations

Add sweet potato: Replace some or all of the regular potato with Korean sweet potato or orange-fleshed sweet potato. Cut it into similarly sized chunks, but add it with the other vegetables only if it is firm; very soft varieties can break down more quickly and sweeten the broth.

Make it less spicy: Use 1 teaspoon (2 g) gochugaru and keep the gochujang amount as written for savory depth. The stew will still be warming, not entirely mild. To soften the heat further, serve with extra rice and avoid adding chili flakes at the table.

Add mushrooms or rice cakes: Add 5 oz (140 g) sliced shiitake or cremini mushrooms with the vegetables. For Korean rice cakes, use about 7 oz (200 g) of cylindrical tteok, rinse them if frozen, and add them for the last 8 to 10 minutes so they turn tender without becoming overly soft. Rice cakes absorb broth, so add another 1/2 cup (120 ml) water if the pot gets too thick.

Use boneless chicken: Boneless, skinless thighs make serving easier and can be used in place of the bone-in pieces. Cut them into large chunks and begin checking for doneness after about 15 minutes of simmering before adding vegetables. The broth will have less depth, so unsalted chicken broth can help; avoid simmering longer than needed once the chicken reaches a safe temperature.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large quantity into shallow containers so it cools promptly. Store the stew and rice separately in airtight containers. The stew keeps for 3 to 4 days in the refrigerator; rice is also best used within 3 to 4 days. For longer storage, freeze the stew for up to 2 months for best quality. Potatoes may become softer after freezing, but the flavor remains useful for a quick meal. Thaw frozen stew overnight in the refrigerator rather than on the counter.

Reheat a portion in a covered saucepan over medium-low heat, stirring gently and adding a tablespoon or two of water if the broth has thickened. Heat until steaming throughout and verify that leftovers reach 165°F (74°C), the USDA FSIS reheating temperature. In a microwave, cover the bowl loosely, pause to stir, and check the center and chicken pieces with a thermometer. Reheat rice with a small splash of water and do not repeatedly cool and reheat the same portion.

Frequently Asked Questions

Is dakdoritang the same as dakbokkeumtang?

They are commonly used names for this Korean spicy chicken dish. The name dakbokkeumtang is often translated as spicy braised chicken, while dakdoritang remains widely recognized. Recipes vary by household and region: some are saucier, some sweeter, and some include additional vegetables or rice cakes. This version uses a straightforward gochujang-and-gochugaru broth with potatoes and carrots.

Can I make Korean hot chicken stew ahead?

Yes. Cook the stew, cool it promptly, and refrigerate it in a shallow airtight container for up to 3 to 4 days. The flavor can become more integrated overnight, though the potatoes will absorb some broth. Reheat gently with a splash of water and make sure the whole portion reaches 165°F (74°C). Keep cooked rice stored separately for the best texture.

How can I tell when the potatoes are done?

Slide the tip of a small knife or fork into the center of a chunk. It should go in easily, but the potato should still hold its shape when lifted. If the chicken reaches 165°F (74°C) before the potatoes are tender, remove the chicken to a clean plate and simmer the vegetables until ready, then return the chicken briefly to warm through.

Can I make this stew without gochujang?

You can use red miso mixed with chili paste and a pinch of sugar, but it is a substitute rather than an exact match. Gochujang has a fermented, slightly sweet flavor and a thick consistency that helps give the broth body. Start with a modest amount of the substitute, taste the broth, and adjust the salt carefully because miso and chili pastes vary in saltiness.

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

If it is too spicy, add a little hot water or unsalted broth, then serve with extra rice; adding more vegetables can also dilute the chile flavor if they have time to cook. If it tastes too salty, dilute it with unsalted water or broth rather than adding sugar, which can mask but not remove saltiness. Make small adjustments and taste after each one.

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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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