Korean Spicy Chicken Stew (Dakbokkeumtang)

Korean spicy chicken stew, often called dakbokkeumtang or dakdoritang, is a bubbling one-pot dish of chicken, potatoes, vegetables, and a savory, chile-rich sauce. It is served hot with rice, and the balance of heat, sweetness, and tender vegetables varies from household to household.

Ingredients

3 lb (1.36 kg) bone-in, skin-on chicken thighs or drumsticks, about 8 pieces
1 lb (450 g) waxy or all-purpose potatoes, peeled and cut into 1½-inch (4 cm) chunks
1 medium carrot, about 6 oz (170 g), cut into thick 1-inch (2.5 cm) pieces
1 medium yellow onion, about 8 oz (225 g), cut into wedges
3 cups (710 ml) water or unsalted chicken broth
3 tbsp (45 ml) Korean soy sauce
2 tbsp (30 g) gochujang, Korean fermented chile paste
1 tbsp (7 g) gochugaru, Korean red pepper flakes
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 g) granulated sugar
6 garlic cloves, about 18 g, finely chopped or grated
1 tsp (5 g) fresh ginger, finely grated
¼ tsp (1 g) freshly ground black pepper
2 scallions, about 30 g, thinly sliced
1 tsp (3 g) toasted sesame seeds, for serving (optional)

Instructions

Prepare the vegetables and sauce ingredients before turning on the stove. Cut the potatoes into similarly sized chunks so they soften at about the same rate; keep them fairly large because small pieces can break down during simmering. In a small bowl, stir together the soy sauce, gochujang, gochugaru, sesame oil, sugar, garlic, ginger, and black pepper. The mixture will be thick and strongly seasoned, which is what you want before it is diluted with broth.
Put the chicken in a heavy 5- to 6-quart (4.7- to 5.7-liter) pot or Dutch oven and pour in the water or broth. Set over medium-high heat and bring the liquid to a boil, about 5 minutes. Skim off any gray foam that gathers on top for a cleaner-looking broth. Stir in the prepared chile mixture until it dissolves, then reduce the heat to maintain a steady simmer. Cover and cook for 15 minutes, turning the chicken once if some pieces are not mostly submerged.
Add the potatoes, carrot, and onion, pushing the pieces down into the liquid so they cook evenly. Cover and simmer for 20 minutes, stirring gently once halfway through. Keep the heat low enough that the stew bubbles calmly rather than boiling hard; a vigorous boil can make the chicken tough and break the potatoes apart. If the pot looks unusually dry before the vegetables are tender, add up to ½ cup (120 ml) hot water.
Uncover and simmer for 5 minutes to reduce the sauce slightly. Check that the potatoes are easily pierced with a fork and that the thickest part of each chicken piece has reached 165°F (74°C) on a food thermometer; this is the USDA FSIS safe minimum internal temperature for poultry. Check without touching the bone. If any piece is below temperature, continue simmering and check again after a few minutes.
Taste the broth and adjust it while the pot is still hot. For more savory depth, add soy sauce 1 teaspoon (5 ml) at a time; for a rounder, less sharp flavor, add a pinch of sugar. If it is too spicy, stir in a splash of water or broth rather than adding a large amount of sugar. Turn off the heat and scatter the scallions and sesame seeds over the stew.
Let the pot stand for 3 to 5 minutes so the sauce settles, then serve in shallow bowls with plenty of broth and vegetables. The total cooking time above includes the initial boil, covered simmering, and uncovered reduction; the short pause before serving is included in the overall total time.

Tips

Choose chicken pieces of similar size. A mix of thighs and drumsticks works well, but very large pieces may need extra simmering time. Keep the lid on during most of the cooking so the chicken stays moist and the potatoes soften in the seasoned liquid. Always use the thermometer check rather than relying only on the color of the meat.
Adjust heat with the pepper flakes. Gochugaru gives the stew its characteristic Korean chile flavor, while gochujang adds fermented depth and body. For a milder pot, reduce gochugaru to 1 teaspoon (about 2 g); retain the gochujang for flavor. If Korean pepper flakes are unavailable, use a smaller amount of crushed red pepper, starting with ½ teaspoon (1 g). The substitute is usually sharper and less fruity, so add it gradually.
Use broth carefully. Unsalted broth lets you control the seasoning, while water gives the chile, garlic, and chicken flavors a clearer presence. If using regular salted broth, begin with less soy sauce and adjust near the end. A pot that tastes slightly under-seasoned before simmering may become saltier as the sauce reduces.
Keep the potato chunks large and stir gently. Small dice cook quickly but can dissolve into the sauce. If a thicker, more stew-like broth is your preference, press one or two tender potato pieces against the side of the pot and stir them back in. Avoid mashing all the vegetables; some intact chunks make the dish easier to serve.

Serving Suggestions

Serve the stew hot with steamed short-grain rice, which gives the spicy broth a mild, filling partner. Set out small bowls of kimchi, pickled radish, or simple blanched greens if you want crisp, tangy sides. The stew itself is richly seasoned, so side dishes do not need elaborate sauces. A spoon and chopsticks are useful: use the spoon for the broth and rice, and chopsticks or a fork for the chicken and vegetables.

For a shared meal, bring the pot to the table on a heatproof trivet and ladle portions into individual bowls. If serving directly from the stove, divide the chicken and vegetables evenly before adding broth so each person gets a balanced serving. Rice can be served separately, or a little can be spooned into the bowl to absorb the sauce. Keep extra broth available for anyone who prefers a looser, soupier bowl.

Variations

Make it less spicy: Use 1 teaspoon (2 g) gochugaru instead of 1 tablespoon and keep the gochujang at 2 tablespoons. The stew will still taste savory and distinctly chile-seasoned, but with less lingering heat. A little extra broth can soften the seasoning further; add it before the final uncovered simmer and taste again.

Add another vegetable: Cut 8 oz (225 g) Korean radish or daikon into thick chunks and add it with the potatoes. It becomes tender and absorbs the sauce without adding much sweetness. For mushrooms, add 4 oz (115 g) sliced shiitake during the final 10 minutes so they do not become overly soft.

Use boneless chicken: Boneless thighs are convenient, but they cook faster and can become dry if simmered as long as bone-in pieces. Simmer the potatoes and carrots in the seasoned liquid first, then add the chicken once the vegetables have about 15 minutes left. Check the thickest piece with a thermometer for 165°F (74°C). The broth will have a little less depth than a version made with bone-in chicken.

Make the sauce milder and sweeter: Some home versions use more sugar or a small amount of honey, while others lean on soy and chile. You can replace the granulated sugar with 1 tablespoon (21 g) honey, stirring it into the sauce mixture. This gives a rounder sweetness but does not replace the fermented flavor of gochujang.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking, dividing a large pot into shallow containers so it cools more quickly. Store the chicken, vegetables, and broth together in a covered container and use within 3 to 4 days. The potatoes will absorb some liquid as they sit, and the sauce may taste more concentrated the next day; loosen it with a few tablespoons of water when reheating.

Reheat only the portion you plan to eat, either in a covered saucepan over medium-low heat or in the microwave in a microwave-safe dish. Stir or turn the pieces so they heat evenly, and bring leftovers to 165°F (74°C), checking the chicken and the center of the stew with a food thermometer. Do not leave cooked stew at room temperature for more than 2 hours. For longer storage, freeze cooled portions in airtight freezer-safe containers; use within about 2 to 3 months for best quality, then thaw in the refrigerator before reheating.

Frequently Asked Questions

Is dakbokkeumtang the same as dakdoritang? The names are commonly used for this Korean braised chicken dish. Dakbokkeumtang is a widely used name, while dakdoritang remains familiar in many recipes and households. The ingredients and degree of heat vary, so the name does not point to one single fixed recipe.

Can I make this stew without gochujang? Gochujang contributes fermented chile flavor, sweetness, and thickness, so the result will be different without it. If you cannot find it, use 1 tablespoon (15 ml) soy sauce, 1 teaspoon (5 ml) miso, and 1 teaspoon (about 2 g) crushed red pepper as a practical stand-in. It will be less traditionally flavored and may need a little extra sugar to balance the sharper pepper.

Can I use chicken breasts? You can, but bone-in thighs or drumsticks are more forgiving during a long simmer. If using boneless breasts, cut them into large pieces and add them near the end, allowing roughly 12 to 15 minutes of gentle cooking depending on their size. Check every piece for 165°F (74°C) and remove it as soon as it reaches that temperature to limit drying.

How can I tell when the potatoes are done? Pierce a large piece with the tip of a knife or a fork. It should slide in without much resistance, but the potato should still hold its shape when lifted. If the chicken is already at a safe temperature and the potatoes need more time, remove the chicken temporarily, simmer the vegetables until tender, and return the chicken to the pot to warm through.

Can I prepare the stew ahead? You can cut the vegetables and mix the sauce up to a day ahead, keeping them covered separately in the refrigerator. For best texture, cook the stew on the day you plan to serve it, or make the full recipe and refrigerate it promptly. Reheat gently to 165°F (74°C); the potatoes will be softer after storage but the sauce remains suitable for serving.

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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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